Make-Ahead Cheesy Mushroom-Onion Mashed Potatoes
Recipe: #27365
August 13, 2017
Categories: Casseroles, Side Dishes, Onions, Potatoes, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Good for entertaining! Makes around 8 one-cup servings"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (451.7 g)
- Calories 556.2
- Total Fat - 29.3 g
- Saturated Fat - 18.2 g
- Cholesterol - 79.6 mg
- Sodium - 735.2 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 7.6 g
- Sugars - 4.9 g
- Protein - 19.3 g
- Calcium - 443.7 mg
- Iron - 1.9 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Tips
No special items needed.
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