Velvet Mashed Potatoes
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 head garlic (roasted)
- 2 1⁄2 lbs russet potatoes
- 5 tablespoons butter
- 1⁄3 cup sour cream
- 2 ounces cream cheese
- 1⁄2 cup milk (heated)
- 1 lb fresh mushrooms (sliced)
- 1 shallot (chopped)
- 1⁄4 cup sun-dried tomato packed in oil (drained & chopped)
- 1 1⁄2 teaspoons thyme (chopped)
- 12 ounces mushroom gravy (add amount to taste)
directions
- Preheat oven to 400°F
- To roast garlic, slice bottom & place in aluminum foil with a little olive oil. (don't skip this step).
- Clean & prick potatoes & put in oven with garlic.
- Cook 35 minutes. Remove garlic. Continue to cook potatoes 20 minutes or until tender.
- Hold hot potatoes with towel & split & scrape flesh into sauce pan.
- Squeeze roasted garlic from the bottom to push cloves out & into potatoes.
- Add 2 tablespoons of butter, sour cream & cream cheese. Mash. Season with salt & black pepper.
- In large frying pan add 3 tablespoons butter. Add mushrooms & cook until browned. (4 minutes) Add shallot, thyme & dried tomatoes. (make sure you do not burn shallot).
- Add mushroom gravy to pan & heat.
- Gradually stir hot milk into potatoes until fluffy.
- Transfer to bowl & pour gravy mixture on top.
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Reviews
-
No changes in the recipe except used dry thyme. This was delish. Don't leave out the roasted garlic or change it to chopped garlic(jar). I used a can of Campbells' Mushroom Gravy! I would double the gravy next time. Despite the unique combination of ingredients, this was a great. Try it! PAC Fall 2009.
RECIPE SUBMITTED BY
LAURIE W.
Southampton, PA