Description
Potatoes with Cream and Mushrooms is a comforting dish that seamlessly blends tender, starchy potatoes with earthy mushrooms in a rich, velvety cream sauce. This delightful recipe is perfect for busy weeknights or festive gatherings, delivering an impressive yet simple side dish or a satisfying vegetarian main course. The creamy texture and savory flavors will entice everyone at the table, making it an instant favorite. With just a few key ingredients, you can create a culinary masterpiece that?s sure to leave your family and friends asking for seconds.
Ingredients
Scale
- 2 lbs starchy potatoes (like Yukon Gold or Russet)
- 8 oz fresh mushrooms (button or cremini)
- 1 cup heavy cream
- 1 medium onion
- 3 cloves garlic
- Butter or oil for saut?ing
- Salt and pepper to taste
Instructions
- Peel and slice the potatoes into thin rounds, rinse under cold water, and slice the mushrooms. Chop the onion and garlic.
- In a large skillet, melt butter or oil over medium heat. Saut? the chopped onion and garlic until translucent (3-4 minutes). Add sliced mushrooms; cook until they release moisture.
- Add sliced potatoes to the skillet, gently stirring to combine.
- Pour heavy cream over the mixture, season with salt and pepper, and bring to a simmer while stirring occasionally.
- Cover and cook on low heat for 20-25 minutes until potatoes are fork-tender, stirring occasionally.
- Serve directly from the skillet, garnished with fresh herbs if desired.
Notes
For added flavor, stir in grated cheese before serving.
Customize by adding vegetables like spinach or proteins such as chicken or bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Saut?ing
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg