Hummus Shiitake Mashed Potatoes

Hummus Shiitake Mashed Potatoes
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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.

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.

Fold the hummus into the potatoes. Stir in half of the shiitakes. Top with the remaining shiitakes.