Once not only a staple but a main course, this is one of those side dishes many people can’t get enough of. Serve with something light and lean, like plain broiled fish.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Boil the potatoes in a pot with salted water to cover until soft, at least 15 minutes. Meanwhile, put 2 tablespoons of the butter in a skillet over medium-high heat. When its foam subsides, add the onion and mushrooms, along with a large pinch of salt and a sprinkling of pepper, and cook, stirring occasionally, until they soften and brown, 10 to 15 minutes. Both onion and mushrooms should become a little crispy on the edges.
Step 2
When the potatoes are done, drain them, then mash them well or put them through a food mill. Return them to the pot over the lowest possible heat and stir in the remaining 3 tablespoons butter, along with the sour cream. Stir in the onion and mushrooms, along with any butter remaining in that pan. Taste and adjust the seasoning, adding more salt, pepper, or sour cream as necessary. Serve immediately, keep warm, or reheat in a microwave.
