We’ve had a really mild winter, which is pretty normal in these parts. But on a recent weekend when the temperature dropped into the 30s we were craving some comfort food and something hot out of the oven.
- 3 medium white potatoes
- 1 cup sliced button mushrooms
- 2 tbsp butter
- 1/2 cup heavy cream, or milk
- 1/2 cup grated white cheddar
- 1/8 tsp black truffle salt (optional see note)
- salt and pepper to taste
Bake potatoes at 400 until done, about 45 minutes. In the meantime, saute mushrooms in a tablespoon of butter until tender. Salt and pepper to taste and set aside. Place the remaining tablespoon of butter in a large bowl to soften. When potatoes are done, cut them in half and scoop the flesh into the bowl, reserving the skins. Scoop as much flesh out as possible without tearing the skin. Mash potatoes with butter, salt, pepper and cream. They should be the consistency of mashed potatoes. Scoop the potato mix back into potato skins, smoothing the top with a spatula or knife to make even. Divide the mushrooms evenly on top of each potato, then do the same with cheese. Bake in a greased baking dish at 350 until cheese is melted and potatoes are heated through, about 15-20 minutes.
Note: If you don’t have truffle salt, which we got as part of a goody bag from Marx Foods, a bit of truffle oil will do. But the recipe is just fine without either.