Monday, November 21, 2011

Creamy Mushroom Mashed Potatoes

  • 6 medium potatoes, cut into 1-inch pieces (about 6 cups)
  • 1 small onion, cut into wedges
  • Water
  • 1 can (10 3/4 ounces) Condensed Mushroom Soup
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 4 tablespoons butter, cut up

  1. Place the potatoes and onion into a 4-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the potatoes are tender.  Drain the potatoes and onion well in a colander.  Return the potatoes and onion to the saucepan.
  2. Stir the soup, milk, heavy cream and butter in a medium microwavable bowl.  Microwave on HIGH for 2 1/2 minutes or until the mixture is hot.
  3. Mash the potatoes and onion with the soup mixture until smooth.

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