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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 17%
  • Fat: 4.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.7g
  • Carbohydrate: 39.9g
  • Fiber: 3.3g
  • Cholesterol: 8mg
  • Iron: 1.4mg
  • Sodium: 394mg
  • Calcium: 88mg

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

  1. 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.
  2. 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.
  3. Preheat oven to 375°.
  4. 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.
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