Mashed Potatoes with Sour Cream and Mushrooms

  • Yield 8 servings

A new spin of classic mashed potatoes stars sour cream, fresh mushrooms and fresh dill.


5 pounds russet or all-purpose potatoes, peeled and cut into large cubes
Salt, to taste
5 tablespoons butter or butter/canola oil substitute
2/3 cup 2 percent milk, warmed
1 cup fat-free sour cream
6 sprigs dill, chopped
Freshly ground black pepper, to taste
2 cups chopped mushrooms


  1. Cook potatoes in large pot of boiling salted water 20 minutes until tender. Drain potatoes and return to same pot. Stir over medium heat 1 minute until excess moisture evaporates; remove from heat. Add 4 tablespoons butter to potatoes and mash well. Add 2/3 cup milk and mix, adding more milk gradually to reach desired consistency. Add sour cream and dill. Season potatoes with salt and pepper.
  2. Melt remaining tablespoon butter in a skillet over medium-high heat. Add mushrooms and saute 2 minutes until tender. Fold into potatoes and serve.



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