Mashed potatoes with cream and mushrooms
8 servings
60 minutes
Puree with cream and mushrooms is a harmonious blend of tender mashed potatoes, aromatic champignons, and cream that creates a unique taste and texture. This dish originated in European cuisine as a variation of the traditional potato side dish, giving it a richer and deeper flavor. The buttery softness of the puree perfectly complements the lightly sautéed mushrooms with onions that add subtle spice and depth. It pairs wonderfully with meat and fish dishes but can also serve as a standalone warm treat. It's easy and quick to prepare, and its creamy tenderness makes it a favorite choice for cozy family dinners. Such a dish not only satisfies hunger but also brings true gastronomic pleasure.
1
You won't believe it 1 - we clean the potatoes! I've seen a couple of people boil potatoes and only then peel and mash them into something resembling puree. So we clean as many potatoes as will fit in the pot (if you want to make a small amount of puree - don't take a huge pot and don't boil 2 potatoes in it. After making the puree, there's a chance you won't eat it right away and it will sit - the thinner the layer of puree spread on the bottom of the pot, the faster it dries out and turns to stone, so it's better to have a thicker layer and a smaller pot). After peeling the potatoes, cut them - you can cut them into squares, circles, diamonds or even hieroglyphs; the main condition is that all pieces should be as uniform in size as possible (I cut them into half-circles about 1-2 cm thick). This is necessary for all the potatoes to cook at the same time.
- Potato: 10 pieces
2
If you cut the potatoes slowly but surely, it's better to place them directly into a pot filled with water, which should be 2 fingers above the level of the potatoes. Peeled and cut potatoes quickly turn black in the open air. Once all pieces are cut and packed in the pot with water, add 2-3 pinches of salt (1 teaspoon of salt for 3 liters, use this ratio as a guide).
- Potato: 10 pieces
- Salt: 20 g
3
Put on the fire, set to 9 out of 9, and cover slightly tilted to prevent water from evaporating and splattering everywhere. Boil the potatoes for an average of one to one and a half hours, depending on the size of the pieces you cut. The cooked potato breaks easily when pierced with a fork; it's important not to overcook it. Check it every 10 minutes after half an hour of boiling to understand when it's ready and how much time is needed for cooking.
- Potato: 10 pieces
4
While the potatoes are boiling, slice the mushrooms. If they are medium-sized, just cut them in half, as they shrink significantly during cooking. It's best not to soak the mushrooms; you can rinse them quickly, but they will absorb moisture and change in texture. If you bought them from a supermarket, they are clean enough, but if you want to wash them, place them on a towel to drain. Peel and slice the onion into half-rings about 3-5 mm thick. Heat a dry frying pan (if it's dry, add oil; if it's wet, evaporate the water first), set the heat to 7 out of 9, and add oil. Once the pan is hot, add the onion and sauté for 3-4 minutes until it becomes translucent and golden at the edges. Add the mushrooms to the onion and cook together for 15-20 minutes, stirring every 3-4 minutes. The mushrooms are done when they shrink to 2-3 times their original size and turn golden (less steam indicates they are closer to being done). Remove from heat.
- Champignons: 1 kg
- Onion: 3 pieces
- Sunflower oil: 30 ml
5
After the potatoes are boiled, drain all the water from them (try to drain as much water as possible). Add a piece of butter, cover with a lid and wait for it to melt. Then add cream and mash the potatoes (it takes me 5-7 minutes of active work with a masher to break up all the potatoes and remove lumps. I do not recommend using a blender — you will get a uniform mass, but it will be very liquid and not resemble mashed potatoes).
- Butter: 80 g
- Cream: 150 ml
6
When serving the puree, sprinkle each plate with mushrooms and onions (I personally just mix fried mushrooms and onions with the puree, but experience has shown that not everyone likes mushrooms).
- Champignons: 1 kg
- Onion: 3 pieces