Mashed potatoes with mushrooms. The simplicity in making this recipe is shocking as is the case with most things that incorporate staples. So why have I gone and complicated it by adding cottage cheese, sour cream and ingredients that you don't necessarily find in mashed potato? Because I am Anosmic and taste grows stale on repetition so I will always try something different. That and yes, it tastes creamy and delicious!
HOW TO COOK THIS MASHED POTATO WITH MUSHROOMS RECIPE
The ingredients are basic, the recipe is super simple and you cook it with care, with love and then serve it with the same. That combination makes that good tasting, healing, food the soulful kind of food you always hear about.
- soul food
- comfort food
- easy recipe
- super simple ingredients
- extra delicious
- flop free
- creamy mashed potato
- saucy mushrooms
- versatile
This mashed potato and mushroom recipe is certainly one of those basic really easy to find pantry staples seeing as the ingredients consist of potato and mushrooms! People always ask me how do you cook if you cannot smell, but I think that I would be short sighted if I thought that cooking is all about smelling, yes, surely that is one of the elements but my dear, cooking is has many other aspects to it besides just one sense.
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HOW TO MAKE MASHED POTATOES WITH MUSHROOM
You will need - Besides the ingredients just a saucepan for boiling the potatoes and a skillet for the mushrooms. Don't be intimated by what might seem like a long recipe, that's just because I have added a few extras into the mashed potatoes.
Remember that you can also make a regular fluffy mashed potato with mushrooms, this recipe is creative in adding different ingredients to elevate the taste and texture. Honestly speaking this mashed potatoes with mushrooms is so good that you could eat it alone 🙂
MORE EASY RECIPES
- Roasted Garlic Baby Potatoes and Mushrooms
- Balsamic Mushroom Pasta – Under 10 Ingredients in Less Than 10 Minutes
- Tofu Garlic and Mushroom with Broccoli Sides
- Crunchy Crispy Roast Potatoes With Bacon and Peas
- Spicy Chicken Thigh Marinade
There are no substitutes and I haven't put any because each ingredient adds its own taste and texture. The results are 100% Umami Enjoy!
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Mashed Potatoes with Mushrooms
Ingredients
- 6 medium washed and peeled potatoes cut into cubes.
- ½ cup melted unsalted butter
- 1 cup full cream milk
- 2 tbsps cottage cheese
- 1 tablespoon tahini
- 1 ½ tsps mustard
- toasted sesame seeds optional for serving
Mushrooms
- 1 250 g mushrooms regular pack of button mushrooms If not sliced, sliced them.
- 1 tablespoon butter or olive oil
- 1 teaspoon hoisin sauce
- 1 tablespoon low sodium soy sauce
- dash of water about 1 tablespoon
- ½ cup baby spinach about a hand full (no need to cut, simply tear apart and toss into the mushroom sauce)
Instructions
- Add the cleaned, cut potatoes into a pot, cover with water, pinch of salt and bring up to boil. Cook until done +- 15 to 20 minutes depending on the size. When you can get a fork or knife through they are done. Remove from the stove and drain the water through a colander. Give them a good shake in the colander and then return them to the same pot. The idea is to get the milk and butter in while the potatoes are hot.
- Now get the heat to medium not high and with the shaken cooked potatoes in, add the melted butter and milk and use a masher to get everything together. This should take a minute or less. Turn the stove off.
- Now add the potatoes into a food processor. Add the cottage cheese, sour cream, tahini and mustard, set the machine on 1 or 2 low spin just to mix it all up and then on on high for a couple of seconds. Stop and set the machine to slow while pouring the olive oil through the nozzle. Season to taste.
Mushrooms
- In a skillet melt the butter, add the mushrooms and cook on medium to high heat.
- Add the soy and hoisin sauce, stir, add the handful of spinach, a drizzle of water cook for a minute and remove from the stove. Serve with mashed potatoes and a sprinkle of toasted sesame.
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