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Mashed Potatoes with Mushrooms
Instructions
I peel the potatoes and cut them into 2–3 cm cubes – this way they cook faster. I cover them with cold salted water and boil for 15–20 minutes until completely done (a fork goes into a piece easily). At the same time I finely chop the onion into 4–5 mm cubes.
I cut the champignons into thin 3–4 mm slices. The thin cut is needed for pretty mushroom "petals" in the finished dish.
I saute the onion with the mushrooms in vegetable oil for 7–10 minutes until golden – it is the caramelised onion with the well-fried mushrooms that gives a deep aroma. I season with salt and pepper to taste at the end of frying.
I drain off all the water from the cooked potatoes – it is important that not a drop is left, otherwise the puree will be runny. I mash them with a masher – it is the masher that gives the classic "homemade" texture. Do not use a blender for longer than 30 seconds – the puree will turn "gluey".
I add the sour cream to the puree and stir thoroughly – it gives a creamy tenderness and a pleasant light tang.
I add the sauteed mushrooms with onion and stir gently. You can keep part of the saute to garnish the top.
I spoon the puree onto a serving plate and place pieces of butter on top – they melt beautifully on the hot puree. The mashed potatoes with mushrooms are ready!
Tips
- 1
Use any mushrooms you like – porcini (the most aromatic option), chanterelles, honey mushrooms, champignons. Wild mushrooms will give the deepest flavour.
- 2
For a more tender texture, add 50–100 ml of warm milk or cream – the puree will become silky.
- 3
Do not over-blend the puree – the potatoes will turn "gluey" like paste. I use a similar principle to make mashed potatoes with cheese.
- 4
Serve hot – the butter melts beautifully on the puree and gives the right creamy accent.
FAQ
Can I use frozen mushrooms? +
Yes, but first defrost them at room temperature or in the fridge overnight, and be sure to drain off the excess liquid – otherwise they will "stew" in their own juices rather than fry. You can also use dried mushrooms (10–15 g) – soak them for 30–40 minutes in warm water, squeeze them out and saute with the onion. Dried ones give the most concentrated "woodland" aroma, and the puree will turn out far more interesting in taste. Fresh mushrooms are the most convenient and common option.
What can replace the sour cream in the puree? +
Use cream 20–33% (for a more creamy taste), warm milk (the classic option, add 100 ml), Greek yogurt (a lighter option with a slight tang), processed cheese (for a more "cheesy" taste), or mascarpone cream cheese. Each substitute gives its own character: sour cream is refreshing, cream is the most tender, milk is universal. For a lean version, use plant-based milk (coconut or oat) – it will give an unusual, exotic touch.
How long does the finished puree keep? +
In the fridge in a tightly closed container – up to 2 days. Reheat it in a pan with a little milk or water added (1–2 tablespoons) to bring back the tender consistency. The microwave will also do – stir every minute. I do not recommend freezing the puree – after thawing the texture becomes "grainy" and watery. The best strategy is to make exactly as much as you will eat in 1–2 sittings. Fresh puree is always tastier.
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