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


Recipe Summary test

40 mins


Ingredient Checklist


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.

  • 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.


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

about 3/4 cup
228 calories; protein 5.2g; carbohydrates 35.7g; dietary fiber 3.4g; sugars 3.8g; fat 7.6g; saturated fat 1.2g; cholesterol 1.2mg; vitamin a iu 64.6IU; vitamin c 13.4mg; folate 24.7mcg; calcium 53.9mg; iron 0.8mg; magnesium 41.3mg; potassium 728.2mg; sodium 361.6mg; thiamin 0.2mg.

2 starch