The countdown to the Easter holiday is now down to 2 days (not counting today). I love holidays like this where food is center stage. My favorite side dish has always been the mashed potatoes – I can’t remember a holiday where they WEREN’T my favorite (or the dish I ate the most of).
A favorite version of the classic mashed potatoes and gravy – is the ultimate cheddar mashed potatoes. I remember one Easter mixing a huge bag of cheddar cheese into my family’s mashed potatoes (I had permission to!) – best thing ever.
But I didn’t want to just post a recipe about cheddar mashed potatoes – I wanted to try something different this holiday. And this year I’ve discovered I love fresh mushrooms, and then I found this lovely recipe:
- 3 pounds russet potatoes, peeled and cut into small chunks
- 1/4 ounce (about 8 grams) dried portobello mushrooms, finely chopped
- 3 cups water
- 1 can (about 10 ounces) condensed cream of mushroom soup
- Salt and ground black pepper to taste