Quite simply, these are ‘artisan’ mashedpotatoes embellished with four types of cheese and an impressiveassortment of wild mushrooms.
Recipe: Four Cheese MashedPotatoes with Wild Mushrooms
2 1/2 pounds (6 to 7 medium-sized) Russetbaking potatoes peeled and cut into 1 1/2 inch chunks
3 tablespoons butter
2 cups (about 6 ounces) chopped mushrooms such as chanterelle,cremini morel, oyster and shiitake
1/2 cup chopped green onions with some green tops
1/2 cup (about 2 ounces) soft, spreadable cheese with garlicand herbs
1/2 cup (about 2 ounces) shredded provolone
1/2 cup (about 2 ounces) shredded Fontina
1/2 cup (about 2 ounces) grated fresh Parmesan or Asiago cheese
1/2 cup warm milk
Additional shredded cheese for sprinkling on top, optional
Makes 8 servings.
Recipe provided courtesy of the AmericanDairy Association.
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