Mushroom Mashed Potatoes
1/4 cup (1/2 stick) butter or margarine
1 package of small Portobello mushrooms
1 bag of small yellow potatoes, skin on, quartered
1 cup Evaporated Milk
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 minutes or until tender; drain.
In a small saucepan, melt butter until foamy; add 1 clove finely chopped garlic and finely chopped mushrooms. Cook over medium heat for 4 to 5 minutes or until liquid has evaporated.
Return potatoes to saucepan; add evaporated milk and sautéed mushrooms. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.
Enjoy!Note: this is a great pairing to my mini meatloaf recipe.... :)