Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish. Source: EatingWell Magazine, November/December 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

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  • Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

  • Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.

  • Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

  • Preheat oven to 400 degrees F.

  • To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.

  • Bake until hot throughout and the top is golden brown, about 35 minutes.

Tips

Make Ahead Tip: Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.

Keep food fresh: If you’re storing food in your fridge for a few hours or more, it’s best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn’t let unwanted flavors in (or out) while you store your food.

Nutrition Facts

192 calories; 4.6 g total fat; 24 mg cholesterol; 451 mg sodium. 32 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2015
Use leftover mashed potatoes to simplify the dish If you have the time to follow the recipe precisely you're in for a treat. But you won't be disappointed if you simply make mashed potatoes as normally do (leave out the egg) or use yesterday's mashed potatoes to make this. Skip the food processor and just slice or chop the mushrooms quickly (they'll break up when you saute them). Make layers as described and you're done! Pros: Great for using leftovers Read More
Rating: 5 stars
12/26/2011
Used this to compliment the prime rib for Christmas dinner. It was absolutely fantastic. Highly recommend it as is and completely worth the effort! Read More
Rating: 5 stars
10/30/2011
My kids loved this - it's the first mashed potatoes I've been able to convince them to eat (they are 5 and 7). My friend loved this - and she's the finickiest eater I've ever met. And everyone else loved it too! Read More
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Rating: 5 stars
10/30/2011
Excellent. I made this for my family and liked it so much made it again the next week. Read More
Rating: 5 stars
10/30/2011
This was a hit at Thanksgiving for my family! I used spinach because I had it on hand! I also must say it was fantastic as leftovers as well! Great recipe and pretty easy too! Read More
Rating: 5 stars
10/30/2011
I too made this for Thanksgiving dinner and will make it again at Easter. It was absolutely delicious. I used spinach too but will try blanched kale next time for a nutritional boost. If you love mashed potatoes Gruyere cheese and mushrooms (and even if you HATE mushrooms apparently as one of our Thanksgiving diners told us---but he had 2nds and 3rds!) you cannot go wrong with this recipe. Read More
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Rating: 5 stars
10/30/2011
this was delish the first nite and not so good every nite after - DRY! the mashed potatoes were like eating a baked potato not fully cooked! other than that it was good and will probably make again (although a bit time consuming) - i'll just add milk or chicken broth to it so the leftovers aren't so dry! Read More
Rating: 5 stars
10/29/2011
Teriffic Read More
Rating: 5 stars
10/29/2011
Having my son's vegetarian girlfriend for Thanksgiving made me try a bit harder on side dishes and this one was truly a find! I expect I will always have it for holidays! The duxelle was fancy and so delicious. My son loves mushrooms and chard and we all love good food so it was a hit with everyone. I made a portobello gravy from another garlic mashed potatoes recipe.and it was spectacular with it. Good with tofurkey and/or turkey! Read More
Rating: 5 stars
10/29/2011
Made this last year for Thanksgiving and it's been requested for THIS year's holiday table. I'm going to add Swiss Chard to the spinach and a wider variety of mushrooms this year. With 2 vegetarians at the table this will be a hit again I'm certain. Read More
Rating: 4 stars
10/29/2011
Tasty though time consuming Just made this last night as a main dish. Ended up taking me close to 3 hrs to make it - it took more time than I thought to prep the potatoes and chop all those mushrooms (in batches in the food processor). Also I don't know how they "layer" mashed potatoes on top of the mushroom mix which is a lot softer. I ended up piping the potatoes through a plastic bag and just smearing them around. Next time I'll probably use prepped frozen potatoes and add more liquid so they spread easier. The end result was very good though! Pros: tastes great not complicated Cons: time consuming Read More