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Mashed Potatoes with Shiitake Mushroom Gravy

Makes: 8 servings
Start to Finish 40 mins
Mashed Potatoes with Shiitake Mushroom Gravy
Ingredients
  • 2  pounds  russet potatoes (4 to 5 medium)
  • 1/3 - 2/3  cup  half-and-half or whole milk
  • 1/4  cup  butter
  • 1/4  cup  plain yogurt
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 3/4  cup  thinly sliced green onion or 1/3 cup snipped fresh chives
  • 3  tablespoons  butter
  • 1/4  cup  finely chopped onion
  • 2  cloves garlic, minced
  • 1  pound  fresh shiitake mushrooms, stemmed and sliced
  • 1/3  cup  beef broth
  • 1/3  cup  madeira or beef broth
  • 2  tablespoons  snipped fresh tarragon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  whipping cream
Directions

1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.

2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.

3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.

4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings.

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