Mashed potatoes with sauteed mushrooms

Paula Deen

Serves: 6-8

  • 8 tablespoons (1 stick) butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced onion
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, chopped
  • 1 cup white wine
  • 6 cups (about 2 pounds) diced new potatoes
  • 1/2 cup sour cream
  • Small amount whole milk

In a saucepan, melt butter and saute mushrooms, onion, chives and garlic. Add wine and simmer for about 15 minutes. In a pot, boil potatoes until done; drain. Combine all ingredients and mix. Whip until thick and creamy. Add milk for desired consistency.

*Chef’s note: These just might be the best mashed potatoes I’ve ever had. Certainly the best I’ve made. I substituted Yukon gold potatoes (cut in chunks), added some pepper and used a little less sour cream.


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