Portobello-Layered Mashed Potatoes

Photo: Randy Mayor
Yukon gold potatoes are moist and make excellent mashed potatoes, but baking potatoes will work, too. For better flavor, cook the potatoes before peeling.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 223
Caloriesfromfat 17 %
Fat 4.3 g
Satfat 2.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 6.7 g
Carbohydrate 39.9 g
Fiber 3.3 g
Cholesterol 8 mg
Iron 1.4 mg
Sodium 394 mg
Calcium 88 mg

Ingredients

3 pounds Yukon gold potatoes
3/4 cup low-fat buttermilk
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper, divided
1 1/2 tablespoons butter or stick margarine
1/4 cup minced fresh onion
2 garlic cloves, minced
3 1/2 cups finely chopped portobello mushroom caps (about 1 pound)
1/3 cup chopped fresh or 2 tablespoons dried basil
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon olive oil

Preparation

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving 1/2 cup cooking liquid. Cool and peel potatoes; mash. Add reserved cooking liquid, buttermilk, 3/4 teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and beat at medium speed of a mixer until smooth.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.

Preheat oven to 375°.

Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with cheese and paprika; drizzle with oil. Bake at 375° for 25 minutes.

Note:

October 1999