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Mushroom Potatoes

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.

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Servings: 6


  • Potato with mushrooms
  • 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)


  1. The first step is to peel the potatoes and cut them into quarters.

  2. Fill a medium size saucepan with water and add the potatoes to it, add salt to taste.

  3. Boil them for about 30 minutes, remember to use a fork to check them.

  4. Drain the water from the saucepan.

  5. Take a baking dish and slightly grease it with the oil (using your hand or paper towel).

  6. Put the potatoes in a bowl; add the mushroom soup, the chopped onion and the 4 ounces of milk.

  7. Stir the ingredients for 1 or 2 minutes and pour the mix into the baking dish.

  8. At this moment you have the alternative to sprinkle the potatoes with the paprika or leave them without it.

  9. Place the baking dish in the oven, uncovered for 30 minutes or until it starts bubbling at approximately 350°F (177°C).

  10. Take it out of the oven, let it rest for 1 or 2 minutes and serve.

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