Mashed Potatoes With Mushrooms and Thyme
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 3 pounds Yukon gold potatoes (about 6; peeled if desired), cut into 2-inch chunks
- kosher salt and black pepper
- 1 1/2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 2 teaspoons thyme leaves
- 3/4 cup whole milk
- 8 tablespoons (1 stick) unsalted butter, cut up
Directions
- Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, thyme, and ½ teaspoon salt and cook, tossing occasionally, until tender, 6 to 8 minutes.
- Add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Top with the mushroom mixture.
Nutritional Information
- Per Serving
- Calories 367
- Fat 16g
- Sat Fat 9g
- Cholesterol 40mg
- Sodium 412mg
- Protein 7g
- Carbohydrate 48g
- Sugar 17g
- Fiber 2g
- Iron 2mg
- Calcium 89mg
What does this mean? See
Nutrition 101
.
Quick Tip
The mushrooms and thyme can be cooked up to 2 days in advance and refrigerated in an airtight container. Reheat before mashing
into the potatoes.
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