Serves: 6
Total Calories: 180
Combine the potatoes and mushrooms with the water in a large, covered saucepan, and bring to a boil over medium-high heat. Boil until the potatoes are tender, about 15 minutes drain. Mash the potatoes right in the pot, using a potato masher or fork, adding the soup and mixing until the mixture is fluffy and creamy. Season with salt and pepper.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Portobello Mashed Potatoes recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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