Portobello-Layered Mashed Potatoes

Portobello-Layered Mashed Potatoes

By annamueser Published: July 24, 2012

  • Yield: 8 Servings
  • Prep: 40 mins
  • Cook: 30 mins
  • Ready In: 1 hr 10 mins

Yukon gold potatoes make excellent mashed potatoes, but baking potatoes will work too. For butter flavor, cook the potatoes before peeling. From cookinglight.com



  1. Preheat oven to 375˚F.
  2. Place potatoes in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until tender; approx. 30min. 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.
  3. Melt butter in a medium skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Then, 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.
  4. Spread one-third of potato mixture in bottom of an oiled 8-inch square baking dish or 2-quart casserole dish. 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.