These Mashed Potatoes with Mushrooms are absolutely an excellent side dish to serve with roast beef, ham, chicken or pork.
When looking for a side dish, most people gravitate toward a box of rice or something involving potatoes. That’s totally fine, and we do the super simple stuff in my house often enough. This recipe isn’t difficult, but it will add a ton of flavor and pizzazz to regular mashed potatoes. Make these mashed potatoes with mushrooms!
How to sauté mushrooms:
It’s very easy to prepare mushrooms in a sauté pan. Melt butter in the pan, and add sliced fresh mushrooms. Sauté until softened, along with chopped shallots. You’ll let the mushrooms cook for about 12 minutes, until they are nicely browned. A little bit of salt and pepper added in, and your sautéed mushrooms will be perfect!
How to make Mashed Potatoes with Mushrooms:
Peeled potatoes are cooked in boiling, salted water until tender. Then the water is drained and the potatoes are mashed with butter and milk. The mushrooms are cooked separately (explained above). Then you’ll stir 2/3 of the sautéed mushrooms into the mashed potatoes, transfer the potatoes to a serving bowl, and spoon the rest of the mushrooms on top.
Chopped chives are used as a garnish on top of these mashed potatoes with mushrooms. If you are not able to locate chives, you can use the green part of green onions. And you can certainly leave off the garnish, if you’d like.
What are the best kind of potatoes to use for mashed potatoes?
This recipe calls for using Russet potatoes. You can also use Yukon Gold. Both of these varieties of potatoes are high in starch, and they will produce fluffy, smooth and flavorful mashed potatoes.
What kind of mushrooms are best?
Any sliced mushrooms will work for this recipe. I recommend using either sliced white button mushrooms or crimini mushrooms. And I really like the flavor of baby bella mushrooms too.
The potatoes and mushrooms can be prepared 2 hours ahead. Let them both stand separately at room temperature. Rewarm them separately over medium heat before continuing and combining the potatoes and mushrooms for serving. Enjoy!
Here are a few more recipes featuring mushrooms that you might like to try:
- Cream of Mushroom Soup
- One Pan Pork with Creamy Mushroom Sauce
- Red Wine Mushrooms
- Mushroom Galette
- Chicken Mushroom Fettuccine
- Balsamic Sautéed Mushrooms
- Chicken with Mushroom Gravy
- Simple Marinated Mushrooms
Mashed Potatoes with Mushrooms
- 5 pounds Russet potatoes, peeled and cut into 1½-inch cubes
- 8 tablespoons (1 stick) butter, divided
- 2/3 cup (or more) whole milk
- salt and pepper, to taste
- 1½ pounds sliced mushrooms (crimini, baby bella or white)
- 1/2 cup chopped shallots
- 2 tablespoons chopped fresh chives
- In a large pot of boiling salted water, cook the potatoes until tender, about 25 minutes. Drain the potatoes. Return to the same pot. Stir over medium heat until the excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons of butter to the potatoes; mash well. Add 2/3 cup of milk and mix, adding more milk by tablespoonfuls to reach your desired consistency. Season the potatoes to taste with salt and pepper.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add half of the mushrooms; sauté until beginning to soften, about 3 minutes. Add the remaining mushrooms and shallots. Sauté until the juices evaporate and the mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Re-warm separately over medium heat before continuing.)
- Mix 2/3 of the mushrooms into the potatoes. Mound in a serving bowl. Top with the remaining mushrooms; sprinkle with chives.