Fancy up regular mashed potatoes with a layer of mushroom duxellea saute of finely chopped mushrooms and shallots.
We omitted the traditional butter in the duxelle and added chard for a nutritional boost.
Transfer the potatoes to a large bowl.
Add butter and mash until chunky-smooth.
Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt.
Heat oil in a large skillet over medium heat.
Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute.
Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes.
Whisk broth and flour in a small bowl.
Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary.
Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
Sprinkle half the Parmesan over the potatoes.
Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer.
Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.
To make ahead
Assemble through Step 6, cover and refrigerate for up to 1 day.
Bake, uncovered, in a 400F oven until hot, 50 minutes to 1 hour.
To reheat, bake, covered, at 350 until hot, 40 to 50 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
