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

Ingredients

Instructions

  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.