2 1/2 pounds (6 to 7 medium-sized) Russet baking potatoes peeled and cut into 1 1/2 inch chunks
3 tablespoons butter
2 cups (about 6 ounces) chopped mushrooms such as chanterelle, cremini morel, oyster and shiitake
1/2 cup chopped green onions with some green tops
1/2 cup (about 2 ounces) soft, spreadable cheese with garlic and herbs
1/2 cup (about 2 ounces) shredded provolone
1/2 cup (about 2 ounces) shredded Fontina
1/2 cup (about 2 ounces) grated fresh Parmesan or Asiago cheese
1/2 cup warm milk
Additional shredded cheese for sprinkling on top, optional
Instructions
Cook potatoes in large pot of boiling water until
very tender, about 18 minutes.
Drain in colander.
Return potatoes to pot and mash with potato
masher.
While potatoes are cooking, heat butter in 10-inch
skillet until melted. Add mushrooms and onions and
cook until tender, about 3 to 4 minutes.
Stir cheeses into hot potatoes until smooth. Add
milk to make a creamy consistency. Stir in mushroom
mixture.
Place in serving bowl and serve immediately.
Sprinkle with additional grated cheese, if desired.
Originally Submitted
11/27/2011
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