Shiitake-Topped Mashed Potatoes
- 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.
- 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, stirring 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.
- 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.
- To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings.
From the Test Kitchen
Prepare mushroom gravy as directed; cool. Transfer to an airtight container and chill for up to 12 hours. To reheat, transfer to a medium saucepan. Cover and cook until heated through, adding additional broth or Madeira to thin the gravy, if necessary. Serve over mashed potatoes. Prepare mashed potatoes as directed. Spoon potatoes into an ovenproof bowl, cover, and keep warm in a 300 degrees F oven for up to 30 minutes. Stir in a little milk if potatoes become too stiff.
Nutrition Facts (Shiitake-Topped Mashed Potatoes)
- Per serving:
- 252 kcal ,
- 13 g fat
- (8 g sat. fat ,
- 36 mg chol. ,
- 345 mg sodium ,
- 28 g carb. ,
- 4 g fiber ,
- 5 g pro.