Potatoes with Cream and Mushrooms

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Natalya shared this wonderful recipe for Potatoes with Cream and Mushrooms with me. She is one of the founders of Mom’s Dish. This is one of my favorite recipes for potatoes. It is a recipe commonly made at Ukrainian and Russian weddings in Washington. Husbands love it! Thanks natalya

Ingredients for potatoes with cream:

10 medium potatoes, peeled and cut into 6 to 8 pieces 2 garlic cloves (optional), pierced in the center with a knife 2 bay leaf (optional) 1 teaspoon of salt 1/2 cup (2 cups) of whipped cream 1/2 pound mushrooms, sliced ​​(or 10 ounces mushrooms, drained) 1 medium onion, finely chopped 2 medium carrots, grated 1/2 cup grated Parmesan cheese 2 tablespoons minced dill (fresh or frozen) – optional Olive oil for fry

How to make potatoes with cream and mushrooms:

1. Prepare all the ingredients first. Then place the potatoes (we use Yukon potatoes), 2 bay leaves, 2 garlic cloves in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil and cook for 15 minutes, or until you can easily pierce the potato with a knife.

2. While the potatoes are cooking, add a few tablespoons of olive oil to a large skillet and bring to medium-high heat. Sauté the onions until they are soft and golden brown, then set them aside. Using the same skillet, add more oil and sauté the carrots until smooth and set aside as well. Finally, sauté the mushrooms until lightly browned, adding more oil as needed.

3. Put carrots and onions back in the pan, add 2 cups thick whipped cream, 1 teaspoon salt (or more to taste), 2 tablespoons dill, and cook over low heat, then turn off the heat.

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4. When the potatoes are cooked, drain and transfer to a large baking sheet.

5. Pour the sauce over the potatoes, sprinkle the top with 1/2 cup Parmesan cheese, place the dish in the oven and roast for 5 minutes.

Easy and delicious!

Potatoes with Cream and Mushrooms

Preparation time: 20 minutes.

Cook time: 30 minutes.

Total time: 50 minutes

Skill level:

Easy

Cost of doing:

$ 6- $ 8

Keyword:

Potatoes with Cream and Mushrooms

Kitchen:

Ukrainian Russian

Course:

Main course, garnish

Servings: 8-10

  • 10 medium potatoes peeled and cut into 6 to 8 pieces

  • 2 garlic cloves optional, pierced in the center with a knife

  • 2 Optional bay leaf

  • 1 teaspoon salt

  • 1/2 quart 2 cups whipped cream

  • 1/2 lb sliced ​​mushrooms (or a 10 oz can of mushrooms, drained)

  • 1 medium onion, finely diced

  • 2 medium carrots, grated

  • 1/2 cup grated parmesan cheese

  • 2 Tablespoon fresh or frozen chopped dill – optional

  • Olive oil for frying

  1. Prepare all the ingredients first. Then place the potatoes, 2 bay leaves, 2 garlic cloves in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil and cook for 15 minutes, or until you can easily pierce the potato with a knife.

  2. While the potatoes are cooking, add a few tablespoons of olive oil to a large skillet and bring to medium-high heat. Sauté the onions until they are soft and golden brown, then set them aside. Using the same skillet, add more oil and sauté the carrots until smooth and set aside as well. Finally, sauté the mushrooms until lightly browned, adding more oil as needed.

  3. Put the carrots and onions in the pan, add 2 cups of heavy whipped cream, 1 teaspoon of salt (or more to taste), 2 tablespoons of dill and bring everything to a boil, then turn off the heat.

  4. When the potatoes are cooked, drain them and transfer them to a large baking sheet.

  5. Pour the sauce over the potatoes, sprinkle the top with 1/2 cup Parmesan cheese, place the dish in the oven and roast for 5 minutes.

Mushrooms With Cream Potatoes

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