Side: Portobello-Layered Mashed Potatoes
Yukon gold potatoes are moist and make excellent mashed potatoes, but baking potatoes will work, too. For better flavor, cook the potatoes before peeling. Although this may seem like a bit more work than standard mashed potatoes it is well worth it. The trick is also that you can prep earlier in the day up through step 4 and place in the oven later in the day to finish. Cheers, Tina
Ingredients:
- 3 pounds Yukon gold potatoes
- ¾ cup low-fat buttermilk
- 1 teaspoon salt, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper divided
- 1 ½ tablespoon butter or stick margarine
- ¼ cup minced fresh onion
- 2 garlic cloves, minced
- 3 ½ cups finely chopped Portobello mushroom caps (about 1 pound)
- 1/3 cup chopped fresh or 2 tablespoons dried basil
- Cooking spray
- ¼ cup (1 oz) grated fresh Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon olive oil
Directions:
- Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving ½ cooking liquid. Cool and peel potatoes; mash. Add reserved cooking liquid, buttermilk, ¾ teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and beat at medium speed of a mixer until smooth.
- Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in ¼ teaspoon salt, 1/8 teaspoon pepper, and basil.
- Preheat oven to 375 degrees F.
- Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with cooking spray. 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 degrees for 25 minutes
Yield: 8 servings (servings about 1 cup each)