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Creamy Mushroom-Potato Bake

Total Time

Prep: 30 min. Bake: 20 min.

Makes

10 servings

The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
Creamy Mushroom-Potato Bake Recipe photo by Taste of Home

Ingredients

  • 2-1/2 to 3 pounds white potatoes, peeled and cubed
  • 1 teaspoon salt, divided
  • 1 medium onion, finely chopped
  • 1/2 pound fresh mushrooms, chopped
  • 3 tablespoons butter, divided
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400°. Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook until tender,10-15 minutes. Drain and mash (do not add butter or milk).
  2. In a large skillet, saute onion and mushrooms in 2 tablespoons butter just tender, 3-4 minutes. Stir into potatoes along with sour cream, pepper and remaining salt. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
  3. Bake, uncovered, until heated through and golden brown, 20-25 minutes.
Editor's Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking.

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 19mg cholesterol, 317mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 4g protein.

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