Ingredients
2-1/2 to 3 pounds white potatoes, peeled and cubed1 teaspoon salt, divided1 medium onion, finely chopped1/2 pound fresh mushrooms, chopped3 tablespoons butter, divided1/2 cup sour cream1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 400°. Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook until tender,10-15 minutes. Drain and mash (do not add butter or milk).
In a large skillet, saute onion and mushrooms in 2 tablespoons butter just tender, 3-4 minutes. Stir into potatoes along with sour cream, pepper and remaining salt. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
Bake, uncovered, until heated through and golden brown, 20-25 minutes.
