MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Potatoes
 Categories: Potatoes, Mushrooms, Dairy, Cheese, Herbs
      Yield: 6 servings
 
      5 lb Potatoes
    1/2 c  Butter; divided
    1/2 c  Fresh mushrooms; chopped
      2 tb A-P flour
      1 c  Half & Half cream
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Dried thyme
      2 c  Sharp Cheddar cheese;
           - shredded
      2 c  Sour cream
      1 md Onion; chopped
    1/2 c  Dry bread crumbs
    1/4 c  Parmesan cheese; grated
 
  Place whole potatoes in a large stockpot; add water to
  cover. Bring to a boil. Reduce heat; cook, uncovered,
  until tender, 20-25 minutes. Drain.
  
  Meanwhile, in a large saucepan, heat 1/4 cup butter over
  medium-high heat. Add mushrooms; cook and stir 2-4
  minutes or until tender. Stir in flour until blended;
  gradually whisk in milk, salt, pepper and thyme. Bring
  to a boil, stirring constantly; cook and stir until
  thickened, 1-2 minutes.
  
  Peel and cube potatoes when cool enough to handle. Press
  through a potato ricer or strainer into a large bowl;
  stir in cheddar cheese, sour cream, mushroom mixture,
  onion and remaining butter. Transfer potato mixture to a
  greased 13x9" baking dish. Refrigerate, covered,
  overnight.
  
  Set oven @ 375 F/190 C.
  
  Remove potatoes from refrigerator; uncover and let stand
  while oven heats. Sprinkle with bread crumbs and
  Parmesan cheese. Bake, uncovered, until heated through,
  55-65 minutes.
  
  Recipe by Wendy Ball, Battle Creek, Michigan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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