Smashed Potatoes Portabello

• 4 pounds medium red potatoes, peeled and quartered
• 1/2 pound baby portobello mushrooms, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup butter, cubed
• 1/2 cup heavy whipping cream

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute mushrooms and garlic in butter and oil until tender. Stir in the green onions, salt and pepper.
3. Drain potatoes; return to pan. Mash, gradually adding the cubed butter, cream and mushroom mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

red potatoes, portobello mushrooms, garlic, butter, olive oil, green onions, salt, freshly ground pepper, butter, heavy whipping cream

Taken from www.tasteofhome.com/recipes/smashed-potatoes-portabello/ (may not work)