Who doesn’t like a good mashed potato dish?
Ok, I’m back in my cooking mode and even though we still are eating out 2-3 times a week, I’ve decided to get back to doing what I have loved doing all my married life, (52 years) and that is cooking and trying new recipes.
I remember as a new bride (and this is way before it’s time) ordering computerized menu plans with recipes and preparing some good and some not so good. I have to say the worst was a Tuna Noodle Rosey; to this day I cannot stand hot tuna casserole type dishes. Another thing I did back in the early 70’s was to order my groceries over the phone using a catalog and talking to “Rosie the robot”, or that was what she sounded like. The groceries were delivered and for an extra charge they would even put them away. I never took advantage of that service since all I had to do was take care of a baby.
Fast forward to current times and I’m ordering my groceries over the computer and picking up curb side. I have to say when I have a nice grocery I do like picking out my own food.
For GA’s birthday in August we cooked some delicious beef tenderloin filets, a nice salad and this mashed potato dish. Like I said earlier, who doesn’t like mashed potatoes? The mushrooms were a great addition to the center of the potato dish. Use your favorite mashed potato recipe. I simply boiled russet potatoes and used some heavy cream and milk and at least a stick of butter and a whole head of roasted garlic. I used a large carton of the whole mushrooms and sliced them thickish. You could add a little more of the bouillon if you wanted more of a gravy to cover your potatoes. I may do this the next time I make this dish.
Give it a try. Mashed potatoes now and then won’t hurt anyone. I’m too old to say “I’m never going to eat that again”.
BLAST FROM THE PAST: Prosciutto and Gruyere Palmiers is a delicious appetizer to have in the freezer for “drop by” company. Over 10,000 people have viewed this recipe.
Saute the onions in the oil/butter.
Ready to go on the potatoes.
Hollow out the center of the mashed potatoes to make room for the mushrooms.
This was soooooo good, I couldn’t wait to eat the leftovers.
Garlic Mashed Potatoes with Balsamic Mushroom Gravy
- Mashed Potatoes your recipe
- 1 head roasted garlic add to your mashed potatoes
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- Large carton whole mushrooms
- 1 medium onion thinly sliced
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. brown sugar
- 3 Tbsp. water
- 1 tsp. beef bouillon
- salt and pepper to taste
- 1 tsp. fresh thyme leaves or 1/2 tsp. dried
- To roast the garlic for your mashed potatoes take a whole head garlic and cut the top off so you can see the top of the cloves. Drizzle a little olive oil over top and wrap in aluminum foil. Bake in 400° oven for about 30 minutes or until the garlic is soft. When cool enough to handle squeeze all the garlic cloves out and add to your mashed potatoes.
- In a large skillet add the olive oil and butter and when hot add in the onions and saute for about 5 minutes. Add in the mushrooms and saute another 5 or 6 minutes until they start to release some of their juices. Stir in the soy sauce, Worcestershire sauce, brown sugar, water, beef bouillon, salt and pepper and the thyme leaves. Cook until the mushrooms are nice and brown.
- Put your mashed potatoes in a large casserole dish and make a well in the middle of the dish and pour in the mushroom mixture. I did this step earlier in the day, covered it with foil and about 20 minutes before we ate I put it in a 350° oven. This was delicious.
- If you want more gravy and you add more water/beef bouillon mixture. If you do this you may want to thicken with a little cornstarch slurry.
- Bon Appetit!