August 13, 2017
Comfort Food, Dinner, Casseroles,
Side Dishes, Dairy, Vegetables, Onions, Potatoes , Budget-Friendly, Cooking For A Crowd, Make-Ahead, Christmas, Easter, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, No Eggs, Vegetarian, Kosher Dairy more
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"Good for entertaining! Makes around 8 one-cup servings"
Place potato halves in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain, then cool.
Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
When the potatoes are cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onions and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered overnight or until your ready to bake it.
Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, 55-65 minutes or until heated through.
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