Mushroom Potato Casserole

1. 1

   Peel potatoes; cut in quarters and place in salted water to cover. Boil until fork tender. Drain, then return potatoes to pot and place over very low flame. Shake the pot over burner for a few seconds. (This gets rid of excess moisture and makes the potatoes fluffier.) Put potatoes through a food mill. Beat in 3-4 Tablespoon hot milk or cream, then 1-2 Tablespoon butter. Add salt and pepper to taste.

2. 2

   Melt 2 Tablespoons butter over medium flame flame. Add diced shallots and/or onion. Cook, stirring frequently, for four or five minutes. If the pan seems dry, add 1-2 more tablespoons butter. Raise flame to medium high. Add sliced mushrooms and cook, stirring frequently, until mushrooms give up their liquid and pan is almost dry.

3. 3

   Combine mashed potatoes and mushroom mixture. If it seems dry add a little more hot milk or cream and/or more butter. Place in buttered casserole. (Do not smooth top.) Dot with bits of butter. Bake at any convenient temperature--or 350 degrees-- until top is a bit crusty and interior is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.