Layered Mashed Potatoes with Duxelles

Photography: Randy Mayor; Styling: Melanie J. Clarke

For a splurge, replace 1 tablespoon butter in the potatoes with 1 tablespoon truffle oil. Remove and discard stems from the shiitake mushrooms. Assemble and chill the dish up to a day ahead; microwave at HIGH 10 minutes or until heated.

Yield: 9 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 41.6g
  • Fiber: 4.3g
  • Cholesterol: 40mg
  • Iron: 1.2mg
  • Sodium: 418mg
  • Calcium: 68mg

Ingredients

  • Duxelles:
  • 6 ounces cremini mushrooms
  • 6 ounces shiitake mushroom caps
  • 1 tablespoon butter
  • 1 1/4 cups finely chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1/2 cup 2% reduced-fat milk
  • 1 tablespoon all-purpose flour
  • Potatoes:
  • 3 1/2 pounds cubed peeled Yukon gold potato
  • 3/4 cup 2% reduced-fat milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • Cooking spray
  • Chopped fresh flat-leaf parsley (optional)

Preparation

  1. To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.
  2. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion, and cook 3 minutes, stirring frequently. Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally. Combine 1/2 cup milk and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
  3. To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain and return potato to pan. Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.
  4. Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture. Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated. Garnish with parsley, if desired.
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