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Mashed Yukon Gold Potatoes with Portobello Mushroom Sauce

The face of the weekly night dinner has changed a bit as families desire something a little healthier and different. Vegetarian dishes are finding their way onto tables ready and set for dinner. The following recipe contains the use of Yukon Gold potatoes. These potatoes are revered for their natural, buttery flavor. The sauce, made with "baby" portobello mushrooms, replaces your usual meat and potatoes. This recipe is flavorful, filling, and a keeper. Bon Appetite!

Mashed Yukon Gold Potatoes with Portobello Mushroom Sauce

9 Yukon Potatoes

4 cloves fresh garlic, sliced

1 1/2 TBSP real butter

1 14oz. can low sodium chicken broth (we  tested with Swanson 33% less sodium broth)

  1. Boil potatoes with water barely covering until tender
  2. Meanwhile, place next 3 ingredients in small deep skillet, cover and simmer for 20-30 minutes, place on medium low

Mushroom Sauce

1 pk. fresh baby bella mushrooms, rinsed, drained, coursely chopped in food processor

1 14oz. can low sodium chicken broth

1 TBSP Extra Virgin Olive Oil

1 sweet onion, finely chopped in food processor

2 TBSP Balsamic Vinegar

hint of Worcestershire Sauce

2 hints of sage seasoning

2 dashes of McCormick Ground Mustard

Salt and white pepper (black pepper if you prefer)

  1. Simmer onions in olive oil and broth for 20 minutes
  2. Add remaining ingredients and simmer 30-40 minutes on medium low

After potatoes are done, peel and combine garlic infused broth with potatoes to desired consistency by first mashing with a fork then beating with hand mixer. Use slotted spoon to smother potatoes with mushroom sauce. Serve immediately with a salad and tea.

Recipe provided by Terrell Gill, Owner of Imperial Creations Event Planning and All-Occasion Catering