1/3 cup chopped fresh or 2 tablespoons dried basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon olive oil
How to Make It
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.
Two of my husbands favorite things to eat are potatoes and mushrooms. Everytime I make the two he generally heaps them on the fork together. This was a great way for me to get it done ahead of time and the blended flavors were great.
We loved this dish and had no problems with the appearance. My only changes were to use chicken broth instead of cooking water and to add some diced red bell pepper to the onion for color and some chives on top when it came out of the oven. I made it in a burnt orange enameled pan, so perhaps that enhanced the yellow potatoes, dark woodsy mushrooms, cheese, and paprika? Served with CL's pork piccata and steamed broccoli.