Portabella Potatoes

Dress up mashed potatoes with dried portobello mushrooms. Sour cream, and a can of condensed cream of mushroom soup, make the potatoes moist, fluffy, and flavorful.

Portabella Potatoes
Servings: 12 Prep 15 mins Cook 15 mins


  • 6 large baking potatoes (about 4 pounds total), peeled and cut into 1/2-inch chunks
  • 3/4 ounce dried portabella mushrooms (1 cup), finely chopped
  • 3 cups water
  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 cup reduced-fat sour cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional)

Make It

1. In large saucepan, combine potatoes, dried mushrooms and water; cover pan. Bring to boiling over high heat; gently boil, covered, until potatoes are tender, 15 minutes.

2. Remove saucepan from heat. Using potato masher or fork, mash potatoes in saucepan. Slowly add condensed soup, mashing until mixture is fluffy and creamy. Stir in sour cream, salt and pepper. Garnish with parsley, if desired. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 171, Fat, total (g): 4, chol. (mg): 7, sat. fat (g): 2, carb. (g): 32, fiber (g): 3, pro. (g): 4, sodium (mg): 496, Percent Daily Values are based on a 2,000 calorie diet.