So good. Far from healthy, this serves as a well-deserved treat. Celebrate the beginning of Fall, when it shows up, with these potatoes slathered in butter, sour cream, caramelized shallots, and mushrooms.
This is listed as a vegetable side dish but most definitely can serve, with it’s calorie packed depth of flavor, as a main dish along with a salad to lighten the load. The difference between the most popular sour cream available at supermarkets (I won’t name names) and organic is no comparison. Richer and thicker by comparison results in the best sour cream this side of owning your own cow.
Herbs would add an additional layer of flavor: thyme, chives, tarragon, or parsley come to mind.
- 2 russet potatoes
- 4 tablespoons unsalted butter, divided
- 2 shallots, sliced thinly lengthwise
- 2 cups shredded maiitake mushroom
- 1 teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons sour cream
- Preheat oven to 400 degrees F. Wash potatoes and prick all over with a fork, 6 to times. Place in the oven on a small baking sheet. Bake for 45 to 55 minutes, until very tender when tested with a for.
- While the potatoes are cooking, heat the butter in a medium skillet and add shallots. Cook on medium-low, not rushing, until caramelized. Add mushroom, ½ teaspoon salt and ¼ teaspoon black pepper and cook until the mushrooms are completely cooked. Maiitake mushrooms take a little longer than other mushrooms.
- When the potatoes are done, remove from the oven and cut open. Flake the flesh with a fork and add the remaining butter, salt, and pepper. Mash gently with the fork.
- Place on a plate and spoon sour cream on top. Scatter the shallot mushroom mixture on top and serve hot.
The freshly dug russet potatoes pictured are from Rabbit Run Farm at the Doyelstown Farmers’ Market. There is nothing like freshly dug potatoes. Nothing.