Mushroom Mashed Potatoes
Preparation: 10 min Cook: 10 min
Sautéed mushrooms and garlic bring magic and a touch of elegance to classic mashed potatoes.
You will need:
| 1 tbsp |
vegetable oil |
15 ml |
| 3 |
cloves garlic, minced |
3 |
| 3 cups |
sliced mushrooms (8 oz/250 g) |
750 ml |
| 4 lbs |
baking potatoes, peeled and quartered (about 10 cups/2.5 L) |
2 kg |
| 3/4 cup |
fat free evaporated milk (about half 370 ml can) |
175 ml |
| 3 tbsp |
butter, softened |
45 ml |
| 1/4 cup |
light cream cheese, softened |
50 ml |
| 1 tsp |
salt |
5 ml |
| 1/2 tsp |
black pepper |
2 ml |
Tools Required:
Large saucepan, skillet
Step 1:
Cook potatoes in large saucepan of boiling salted water for 15 to 20 minutes or until tender; drain well and return to saucepan.
Step 2:
Heat oil in skillet over medium-high heat; cook garlic and mushrooms about 5 minutes or until softened; set aside.
Step 3:
Add evaporated milk, butter, cream cheese, salt and pepper to potato saucepan; mash until smooth. Stir in mushroom mixture.
Makes eight to ten 3/4 cup (175 ml) servings
Nutrients per serving: about 221 Calories, 6.2 g Protein, 6.7 g Fat, 34 g Carbohydrate
