6 tablespoons butter, divided
3/4 pound small white mushrooms, cleaned and thinly sliced
1/4 pound shiitake mushrooms, stems removed, cleaned, sliced
1/4 pound cremini mushrooms, cleaned, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
3/4 teaspoon salt, divided
2 to 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
1/2 to 3/4 cup hot half-and-half
3 tablespoons snipped fresh chives
1/4 teaspoon pepper or to taste

In a large skillet, melt 3 tablespoons of the butter over medium heat. Add all of the sliced mushrooms, the shallot, garlic and 1/4 teaspoon of the salt. Cook, stirring frequently, until the mushrooms are tender and dry, about 12 minutes. Remove from the heat. Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover and cook 15 to 20 minutes, or until tender. Reserve 1/4 cup of the cooking water. Drain the potatoes. Press the hot potatoes through a ricer or a coarse sieve back into the saucepan, or mash them in the pan. Gradually stir in enough of the hot half-and-half and enough reserved cooking liquid to make the potatoes fluffy. Return the skillet with the mushrooms to medium heat and reheat them, stirring often. Blend the remaining 3 tablespoons of butter and 1/2 teaspoon of salt and the chives and pepper into the potatoes. Add the hot mushrooms and stir to combine. Serve at once.

Makes 8 servings.

From "50 Best Mashed Potatoes," Susan Reynolds (Broadway, $10)

Tested by Sylvia Rector for the Free Press Test Kitchen

213 calories (45% from fat), 11 grams fat (7 grams sat. fat), 27 grams carbohydrate, 4 grams protein, 325 mg sodium, 29 mg cholesterol, 33 mg calcium, 3 grams fiber

Printed by permission from the Detroit Free Press. 1999.

Please visit our free recipes pages 1, 2 & 3 for additional recipes to use for your holiday meal.


roasted garlic, to taste
1 lb. butter
7 lb. potatoes, Yukon Gold or Russet, washed but unpeeled
1 pt. sour cream
kosher salt
freshly ground pepper
half & half or milk
1 bunch of green onions, green part only, finely sliced
freshly chopped flat parsley to taste

Roast 10-25 cloves of garlic, set aside to cool and chop. Slice 4 sticks of unsalted butter into 9-12 pats. Let about 1 pt. of sour cream and your milk or Half & Half come to room temperature (you can pull them out of the refrigerator just before washing the potatoes). Slice the potatoes length-wise then into quarters or eighths. Place in a large soup or stock pot with enough cold water to cover 2-3 inches above potatoes. Bring to the boil, reduce to a simmer and cook for 15-25 minutes til fork tender but not mushy. Drain water, place back on the burner and stir the potatoes over the heat til they are dry (this will not take long, less then a minute). Give the potatoes a first stir just to break down the large pieces. Add the butter by inserting each pat into the potatoes to promote melting. Let them melt about 1-2 minutes, add the garlic then stir lightly. Add the sour cream and lightly mix it in; don't overmix. Add salt and pepper to taste. Slowly add small amounts of milk or half & half, stirring, to the consistency you like (don't overmix the potatoes, you want them to have a few lumps. Stir in sliced green onions and minced fresh parsley. Put into a large bowl, Garnish with additional parsley and a few pats of butter.
(serves 25-30)

Note: I add about 1-2 T. kosher salt as the bubbles start to appear before the water comes to the boil. This recipe is for Thanksgiving dinner, the remainder of the year I would use about half the butter, omit the sour cream and use skim milk. The garlic will give it flavor and you'll consume far less fat this way. You may want to add as much as 40 cloves of garlic...if you are a gar-la-holic!
Rob Allison.


9 medium baking potatoes
2 c. shredded Cheddar cheese (8 oz.)
1/4 c. butter or margarine
8 oz. carton sour cream
1 T. chopped green onion
1/2 t. salt
1/4 t. pepper

1. Cover unpeeled potatoes with water in a Dutch oven and sprinkle with salt. Bring to  the boil and reduce heat. Cover and simmer for 30-35 minutes or til almost tender. Drain and cool slightly. Peel potatoes and shred with a grater.
2. Combine potatoes, cheese and margarine or butter in a large mixing bowl and stir til melted. Stir in sour cream, green onion, salt and pepper. Transfer to a greased (2 quart) casserole.
3. Bake, uncovered, in a 325° oven for 45-50 minutes or til heated through. Before serving, sprinkle with paprika.

(makes 8 servings)

Cover and chill the mashed potato mixture overnight. Bake the potatoes in a 325° oven, covered, for 1 1/4-1 1/2 hours, stirring twice. Or, heat in the microwave oven on 100 percent power (high) for 15-20 minutes, stirring once. Sprinkle with paprika.


5 lb. white potatoes ,peeled and cubed
5 T. butter or margarine, divided
1 pkg. (8 oz.) cream cheese, cubed
1 c. (8 oz.) sour cream
2 t. onion salt
1/4 t. garlic powder
1/4 t. pepper

Cook the potatoes in boiling, salted water, til tender (about 20-25 minutes) and drain well. Mash with 3 T. butter. Add the remaining ingredients (except butter) and mix well. Spoon into a greased (9x13x2 inch) baking dish. Melt remaining butter and drizzle over top. Cover and freeze for up to 1 month or refrigerate up to 3 days. To serve the mashed potatoes: thaw in your refrigerator (about 1 day) and bake, uncovered, at 350° for 30-35 minutes or til potatoes are heated through. Sprinkle the mashes potatoes with paprika before serving.

(serves 12-14)



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