MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Potatoes
Categories: Potatoes, Mushrooms, Dairy, Cheese, Herbs
Yield: 6 servings

5 lb Potatoes
1/2 c Butter; divided
1/2 c Chopped fresh mushrooms
2 tb A-P flour
1 c Half & Half cream
1 ts Salt
1/2 ts Pepper
1/2 ts Dried thyme
2 c Shredded sharp Cheddar
- cheese
2 c Sour cream
1 md Onion; chopped
1/2 c Dry bread crumbs
1/4 c Grated Parmesan cheese

Place whole potatoes in a large stockpot; add water to
cover. Bring to a boil. Reduce heat; cook, uncovered,
until tender, 20-25 minutes. Drain.

Meanwhile, in a large saucepan, heat 1/4 cup butter over
medium-high heat. Add mushrooms; cook and stir 2-4
minutes or until tender. Stir in flour until blended;
gradually whisk in milk, salt, pepper and thyme. Bring
to a boil, stirring constantly; cook and stir until
thickened, 1-2 minutes.

Peel and cube potatoes when cool enough to handle. Press
through a potato ricer or strainer into a large bowl;
stir in cheddar cheese, sour cream, mushroom mixture,
onion and remaining butter. Transfer potato mixture to a
greased 13x9-in. baking dish. Refrigerate, covered,
overnight.

Set oven @ 375ºF/190ºC.

Remove potatoes from refrigerator; uncover and let stand
while oven heats. Sprinkle with bread crumbs and
Parmesan cheese. Bake, uncovered, until heated through,
55-65 minutes.

Wendy Ball, Battle Creek, Michigan

Makes: 6 servings (3/4 cup each)

RECIPE FROM: https://www.tasteofhome.com

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