| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Four Cheese Mashed Potatoes with Wild Mushrooms

2 1/2 pounds (6 to 7 medium-sized) Russet baking potatoes peeled and cut into 1 1/2 inch chunks
3 tablespoons butter
2 cups (about 6 ounces) chopped mushrooms such as chanterelle, cremini morel, oyster and shiitake
1/2 cup chopped green onions with some green tops
1/2 cup (about 2 ounces) soft, spreadable cheese with garlic and herbs
1/2 cup (about 2 ounces) shredded provolone
1/2 cup (about 2 ounces) shredded Fontina
1/2 cup (about 2 ounces) grated fresh Parmesan or Asiago cheese
1/2 cup warm milk
Additional shredded cheese for sprinkling on top, optional

1. Cook potatoes in large pot of boiling water until very tender, about 18 minutes.
2. Drain in colander.
3. Return potatoes to pot and mash with potato masher.
4. While potatoes are cooking, heat butter in 10-inch skillet until melted. Add mushrooms and onions and cook until tender, about 3 to 4 minutes.
5. Stir cheeses into hot potatoes until smooth. Add milk to make a creamy consistency. Stir in mushroom mixture.
6. Place in serving bowl and serve immediately. Sprinkle with additional grated cheese, if desired.

Makes 8 servings.

Serving Size: 2/3 cup Nutrition Information 360 Calories per serving Total Fat 16g Total Carbohydrates 44g

Recipe provided courtesy of the American Dairy Association.