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Four Cheese Mashed Potatoes with Wild Mushrooms recipe

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

  • Cook potatoes in large pot of boilingwater until very tender, about 18 minutes.
  • Drain in colander.
  • Return potatoes to pot and mash with potatomasher.
  • While potatoes are cooking, heat butterin 10-inch skillet until melted. Add mushrooms and onions andcook until tender, about 3 to 4 minutes.
  • Stir cheeses into hot potatoes until smooth.Add milk to make a creamy consistency. Stir in mushroom mixture.
  • Place in serving bowl and serve immediately.Sprinkle with additional grated cheese, if desired.

    Makes 8 servings.

    Recipe provided courtesy of the AmericanDairy Association.

    Creamy Mushroom Mashed Potatoes

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