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.
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.