Creamy Mushroom-Potato Bake
Creamy Mushroom-Potato Bake is an moderately easy dinner. Made with 2 1/2 to 3 lb. white potatoes, peeled, 1 medium onion, finely chopped, 1/2 lb. fresh mushrooms, chopped, 3 tbsp. butter or margarine, divided and 1/2 c. sour cream, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cook potatoes in salted water until tender; drain and mash (DO NOT ADD BUTTER OR MILK).
In a skillet, saute onion and mushrooms in 2 tablespoons butter for 3 to 4 minutes or until just tender.
Stir in potatoes along with sour cream, salt and pepper.
Spoon into greased 2-quart baking dish.
Sprinkle with cheese; dot with remaining butter.
Bake, uncovered, at 400Β° for 20 to 25 minutes or until heated through and golden brown.
π· Perfect Pairings
Complete your meal with these
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