The mushroom potatoes add an interesting spin in your cooking menu
even if you may be used to preparing potatoes in a particular way.
When adding a few extra ingredients you can make them into a completely different dish.
After you mix the tubers with the cream of
mushroom soup the result could be more surprising than you think. It
can enhance the taste of the dish and make the texture
even softer as well.
- 6 medium potatoes (Russet, white or any yellow kind - medium starch)
- 1 can of condensed cream of mushroom soup
- 1 onion (chopped)
- 4 oz milk
- canola oil or virgin coconut oil
- salt (to taste)
- paprika (optional)
The first step is to peel the potatoes and cut
them into quarters.
Fill a medium size saucepan with water and add
the potatoes to it, add salt to taste.
Boil them for about 30 minutes, remember to
use a fork to check them.
Drain the water from the saucepan.
Take a baking dish and slightly grease it with the
oil (using your hand or paper towel).
Put the potatoes in a bowl; add the mushroom
chopped onion and the 4 ounces of milk.
Stir the ingredients for 1 or 2 minutes and pour the
mix into the
At this moment you have the alternative to sprinkle
potatoes with the paprika or leave them without it.
Place the baking dish in the oven, uncovered for 30
minutes or until it starts bubbling at approximately 350°F (177°C).
Take it out of the oven, let it rest for 1 or 2
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To save time read some tips for leaving them already set up.
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