- Large pot
- liquid measuring cup
- cutting board
Dice potatoes in 1/2” pieces and boil in a large pot of enough salted water to cover potatoes by 2” for 15-20 minutes. Reserve 1/2 cup of cooking liquid and drain. Keep covered off heat.
- 8 oz button mushrooms
- 6 oz carrots
- 1 Yellow onion
- ¼ oz thyme
- Herb stripper
- cutting board
Quarter mushrooms. trim, peel, and dice carrots into 1/2” pieces. Halve, peel, and dice onion. Strip thyme leaves from stems and mince the leaves.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and a large pinch of salt, cook 5 minutes until browned.
Add another drizzle of olive oil to pan and stir in carrots and onion. Cook 5-7 minutes until softened.
- 1½ tsp garlic powder
- 1 tbsp flour
- 3 tbsp butter
Stir in 1 tbsp butter, minced thyme leaves, garlic powder, and flour. Cook for 1 minute.
Stir in tomato paste until fully incorporated.
Add 3/4 cup mushroom stock and scrape any brown bits off of bottom of pan. Bring to a boil then reduce heat to a low simmer and cook for 2-3 minutes until sauce has thickened.
- 2 tbsp sour cream
- ½ cup Shredded White Cheddar
Add sour cream, 2 tbsp butter, and half the white cheddar to potatoes and mash until smooth and creamy. Add splashes of reserved potato cooking water as needed.
Heat broiler to high. When filling is finished, add potatoes to top of pan and spread evenly, leaving 1” from edge of pan. Sprinkle potatoes with remaining white cheddar. Broil until cheese is melted and golden brown, 3-4 minutes.
Let rest for 5 minutes.