Creamy Potatoes and Mushrooms

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Easy recipe good as a side dish or a main meal

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Ingredients

  • 2 lbs baby russets
  • 1 medium onion
  • 3 cups sliced mushrooms
  • 1/3 cup vegetable or beef broth
  • 2 cloves garlic
  • 2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • salt and pepper 
  • 1/4 cup chopped fresh flat parsley or 1/8 cup dried

Directions

Prep: 10 Minutes; Cook: 35 Minutes

  • Clean potatoes cut in half and place in a pot and cover with water. Add 1 teaspoon of salt. Bring to a boil and boil 15 min until potatoes can be pierced easily with a fork.
  • While potatoes are cooking, peel and dice the onion and add to a skillet with 2 teaspoons of olive oil and saute over medium heat until translucent and slightly brown. Remove from pan onto a dish and set aside.
  • Add 2 more teaspoons of olive oil and add the mushrooms cooking on high heat, stirring often for 2 minutes.
  • Add the broth to the mushrooms and deglaze, scraping any bits stuck and cook until the moisture evaporates.
  • Add the onions, cooked potatoes, garlic, heavy cream and salt and pepper to taste keeping in mind the Parmesan will add more saltiness in the end.
  • Cook for a couple of minutes until the heavy cream sauce reduces and coats the potatoes.
  • Add the grated Parmesan and stir again.
  • Add chopped parsley, stir and serve.
Serves 8