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Mashed Potato and Mushroom Casserole

Nov 14, 2012 06:17PM ● By Anonymous

Mashed Potato and Mushroom Casserole
Serves 12


3 pounds russet potatoes, chopped
1 ½ pounds cremini mushrooms
2 tablespoons butter
2 large eggs
1 ¼ teaspoons salt
2 tablespoons extra virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
4 cups spinach, chopped
1 cup chicken broth
½ teaspoon freshly ground pepper
1 cup Parmesan cheese, grated


Place the potatoes in a large pot of water, and bring to a boil. Cook the potatoes for 20 to 30 minutes, until they are fork-tender.

Coarsely chop the mushrooms. Place the potatoes in a large bowl, add the butter and mash until they’re mostly smooth. Add the ¼ cup chicken stock, 1 tablespoon butter, eggs, and 1 teaspoon salt and stir to combine.

Heat the olive oil in a large skillet over medium heat. Cook the shallot and garlic, stirring frequently, until they’re fragrant and soft. Add the mushrooms and sauté until browned, and then add the spinach. Sauté until wilted, adding small amounts of broth to moisten the pan, if necessary.

Preheat the oven to 400 degrees. Layer half the mashed potatoes in a 3-quart baking dish, and top it with half the parmesan cheese. Layer the mushroom mixture over it, and then the remaining mashed potatoes. Top with remaining parmesan. Bake for 35 minutes until the top is golden brown.