In this healthy mashed potato recipe, we flavor the mashed potatoes with sherry-infused roasted mushrooms and tangy buttermilk. For a pretty presentation, serve garnished with snipped fresh chives. Source: EatingWell Magazine, November/December 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Toss mushrooms and shallots with oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread on a large baking sheet. Roast until brown and caramelized, 20 to 30 minutes. Remove from the oven and immediately sprinkle with sherry. Stir well.

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  • Meanwhile, peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.

  • Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.

  • Stir buttermilk and pepper to taste into the mashed potatoes. Stir in the roasted mushrooms or spoon them over the potatoes.

Tips

Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

228 calories; 7.6 g total fat; 1.2 g saturated fat; 1 mg cholesterol; 362 mg sodium. 728 mg potassium; 35.7 g carbohydrates; 3.4 g fiber; 4 g sugar; 5.2 g protein; 65 IU vitamin a iu; 13 mg vitamin c; 25 mcg folate; 54 mg calcium; 1 mg iron; 41 mg magnesium;