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Hummus Shiitake Mashed Potatoes

October 2007
Hummus Shiitake Mashed Potatoes

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This great mushroom-potato dish takes a shortcut with store-bought hummus.

Makes: 6 servings

Prep: 15 mins

Cook: 25 mins

  • 3 pounds small yellow-fleshed potatoes, such as Yukon gold, peeled and quartered
  • 1 cup heavy cream
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces shiitake mushrooms, stemmed and thinly sliced
  • 1/2 teaspoon paprika
  • 1/2 cup hummus, at room temperature
  1. In a medium pot, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, 20 to 25 minutes; drain well. Return to the pan; add the cream, season with salt and pepper and mash until fluffy.
  2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shiitakes and cook, stirring occasionally, until crisp at the edges, 5 minutes. Season with the paprika and salt and pepper to taste; set aside.
  3. Fold the hummus into the potatoes. Stir in half of the shiitakes. Top with the remaining shiitakes.
Tip Lighten up
  • Use milk in place of heavy cream.