Loaded Potato and Mushroom Bake Recipe

Submitted by evelynathens

"Yummy side to accompany your favourite meat. The roasted garlic puree adds great flavour to the rich, cheesy, mashed potatoes, and the mushroom filling really make this recipe a winner."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 6

ingredients

• Potatoes

• 5 medium russet potatoes
• 3⁄4 teaspoon salt (or to taste)
• 1⁄2 teaspoon nutmeg
• 1 pinch pepper
• 4 ounces cream cheese
• 2 tablespoons butter
• 2 eggs
• 3⁄4 teaspoon baking powder
• 1⁄3 - 1⁄2 cup hot milk
• 2 tablespoons roasted garlic, pureed (I used Roasted Garlic Paste)
• 4 ounces cheddar cheese, cut into small cubes

• Mushroom filling

• 1 lb button mushroom, sliced
• 1 tablespoon butter
• 1⁄2 teaspoon dried thyme
• salt and pepper

• Topping

• butter, melted to brush top
• smoked paprika

directions

1. For Potatoes: Peel potatoes, cut in half, and boil in salted water until tender, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
2. Mash potatoes using electric mixer. Add salt, nutmeg, pepper, cream cheese, butter, eggs, baking powder, hot milk and roasted garlic puree. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy). Stir in cheddar cheese cubes, but don't mix so much that the cubes melt into the potato mixture.
3. For Mushrooms: Saute mushrooms in 1 tablespoon butter until browned and all liquid has evaporated. Season generously with salt and pepper and add thyme.
4. Butter a pie plate and line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Brush top with melted butter and dust with smoked paprika.
5. Bake in a preheated 400F for 20 to 25 minutes or until golden brown and puffed.
6. *** Light cream cheese, skim milk and light cheddar cheese can be used to cut back even more on calories and fat ***.
7. (This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.).

Reviews

[monique.schmidt1962]

Love it.

 

[lazyme]

Nice potato dish. Since I was making this for 2 servings, I made it in a small tapas pan which worked out really well. I agree with others that the nutmeg is essential in this dish. Thanks for sharing. Made for Culinary Quest 2014.

 

[Kathy]

I thought this was such a clever idea, and I enjoyed it very much. I agree with twissis, make sure you add the nutmeg to this dish -- it really adds to the flavor. I used a pie plate and that worked out very well, but I like the suggestion to use a smaller, deeper dish. Next time I make this recipe, I'll also leave an opening in the center to you can see the mushrooms inside -- I think that would make the presentation very pretty. This recipe has the potential for variation. Green beans, carrots, or even broccoli could be substituted for the mushrooms. Thanks so much for submitting such a creative recipe.

 

[Iceland]

DH loved this but i thought it was not tense enough, not really like a pie. I am going to make this again but it needs some improvement somewhere, i am not sure. It is a great idea though! Good luck for the contest.

 

[twissis]

I esp favor ingredient, budget, prep & menu-friendly recipes that appeal for weekday use &/or can be expanded to company-worthy. This dish seemed ideal to serve w/any main entree & meatloaf got the nod. After eye-balling the volume of the mushroom & potato mixtures, I opted to use a less-wide, but much deeper baking dish & adjusted the cook time. The nutmeg adds great flavor & should not be left out. To avoid excess moisture, I suggest preparing the mushroom mixture 1st & allowing it to drain the liquid it creates b4 assembly. I sprinkled dry parsley over the surface for color & feel the "loaded" concept can be expanded to include freshly-snipped chives &/or crumbled bacon in the potato mixture for added flavor & color. We liked this & it will definitely visit our table again. Made for RSC #15 ~ Thx for sharing your recipe w/us & good luck in the contest.