Mashed Potatoes with Mushrooms
Simple and delicious, quick and easy to make, and budget-friendly! Tender mashed potatoes with mushrooms are perfect for a family lunch or dinner. Kids will eat it happily. You can round it out with any sauce, gravy, or fresh vegetable salad.
Cooking method
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Step 1:
How do you make mashed potatoes with mushrooms? Gather the ingredients you'll need. Peel the potatoes and rinse off any dirt.
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Step 2:
Put the peeled potatoes in a cooking pot. If a potato is large, cut it into 2–3 pieces so it cooks faster. Cover the potatoes with water so they're fully submerged. Set the pot over the heat and bring it to a boil. Cook the potatoes over low heat for 20–30 minutes, until soft.
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Step 3:
While the potatoes cook, prepare the mushrooms. You can use any mushrooms you like; mine are fresh button mushrooms. Rinse them thoroughly under running water, then cut them into large slices. Pour a little vegetable oil into a hot skillet and add the sliced mushrooms. Fry them for 10–12 minutes, stirring now and then.
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Step 4:
As they fry, the mushrooms will shrink and release a little liquid, which will partly cook off. Add the garlic, pressed through a garlic press. Season with salt and ground pepper to taste. Warm everything together for another couple of minutes, then take it off the heat so the mushrooms don't dry out.
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Step 5:
When the potatoes are soft, drain off the hot water and add the butter. Mash the potatoes with a masher, gradually adding warm milk. For a smoother texture, you can use a blender. By the way, you can use cream instead of milk.
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Step 6:
The finished mash should be neither too thick nor too thin. Adjust the consistency to your taste by adding milk.
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Step 7:
Spoon the mashed potatoes onto a plate and top with the fried mushrooms. Serve hot. Enjoy!
- Important! The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
- Buy fresh medium-sized mushrooms, snow-white and free of spots, damage, or any smell of rot. They shouldn't feel slimy. Rinse the mushrooms thoroughly to remove any dirt under a stream of warm or cold water. Cut out any spoiled spots. Tiny mushrooms up to 3/4 inch (2 cm) don't need to be cleaned at all — just rinse them well. Larger button mushrooms are best peeled of their thin skin.
- You can use porcini or slippery jacks instead of button mushrooms, but keep in mind the difference in the cooking order and time.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Button mushrooms - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
