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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

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Recipe Summary

total:
40 mins
Servings:
8
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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; protein 5.2g 10% DV; carbohydrates 35.7g 12% DV; exchange other carbs 2.5; dietary fiber 3.4g 14% DV; sugars 3.8g; fat 7.6g 12% DV; saturated fat 1.2g 6% DV; cholesterol 1.2mg; vitamin a iu 64.6IU 1% DV; vitamin c 13.4mg 22% DV; folate 24.7mcg 6% DV; calcium 53.9mg 5% DV; iron 0.8mg 5% DV; magnesium 41.3mg 15% DV; potassium 728.2mg 20% DV; sodium 361.6mg 15% DV; thiamin 0.2mg 21% DV.