Recipe: Mashed Potatoes with Sauteed Mushrooms

MASHED POTATOES WITH SAUTEED MUSHROOMS

8 tablespoon (1 stick) butter, divided
1 cup sliced fresh mushrooms
1/2 cup diced onion
2 tablespoon chopped fresh chives
1 clove garlic, chopped
1 cup white wine
6 cup (about 2 pounds) diced new potatoes
Salt and freshly ground black pepper
1/2 cup Sour cream
Small amount warmed whole milk

In a saucepan, melt 1/2 stick (4 tablespoons) butter and saute mushrooms, onion, chives and garlic. Add wine and simmer for about 15 minutes.

In a pot, boil potatoes until done; drain. Mash potatoes and add remaining 1/2 stick butter, salt, pepper, sour cream, and warm milk to desired consistency. Combine all ingredients and whip until thick and creamy.

Yield: 6-8 servings
Source: Paula Deen / Paula's Party

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LOADED MASHED POTATOES (PAULA DEEN)

"I got this from Paula Deen's magazine and let me tell you that these are amazing!! They were made by a firefighting chef, Mike Wathen, where she visited in Alabama. Here are the adjustments I made: red potaotes, light sour cream, light cheddar cheese, and turkey bacon. I actually just fried up the bacon and then crumbled it. Hubby and kids were raving about how these were the best mashed potatoes they have ever had!"

6 lbs idaho potatoes, peeled and quartered
1/2 cup butter
1 head garlic, roasted
1 (12 ounce) carton sour cream
milk
1 (8 ounce) package sharp white cheddar cheese, grated
1 1/2 lbs bacon, julienned and browned
1/2 tablespoon salt
2 teaspoons ground black pepper

In large stockpot, cook potatoes in enough salted water to cover until tender. Drain and return to stockpot. Add butter, garlic, and sourcream; beat with an electric mixer until smooth. Add a little milk, if needed. Stir in cheese, bacon, salt, and pepper. Serve immediately.

12-14 servings
Adapted from: Paula Deen Magazine
Source: SweetsLady/Recipezaar