These cream of mushroom soup potatoes are the perfect side dish for any dinner! My mom's secret recipe is being shared here today as I continue my brand ambassadorship with The Little Potato Company!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
Wow, I am all about childhood recipes, but I cannot believe I have not gotten around to posting these cream of mushroom soup potatoes sooner. This is, after all, one of my favorite recipes created by my mom! I love her to pieces, but she does not like to cook, and I feel like she never has. That being said, my childhood does have recipes that truly standout, but I feel with the new healthy generation, these classic recipes are looked down upon.
But not today! These cream of mushroom soup potatoes are flavorful, packed full of nutrients, and very easy. I find more often than not that my potato dishes are gluten-free, which works out perfectly as Celiac is more commonly diagnosed. Plus, potatoes are the good kind of carbs 🙂
This month's theme is eat your vegetable. That's right, potatoes are a vegetable and probably one of the most popular choices when it comes to kids (and adults, too!) While these cream of mushroom soup potatoes are not your typical "healthy" side dish, they are a great way to sneak veggies into your child's dinner (my daughter is a huge mushroom lover so no complaints here!)
Personally, for me, keeping my iron levels up in the winter is hard work! But these potatoes contain 8% of your daily intake per serving when it comes to iron! Add in the amount of potassium, fiber, and vitamin c and you have one nutritious source! Plus, The Little Potato Company's Creamer potatoes are naturally fat-free, cholesterol-free, and sodium-free! Sweet!!! Now if people could get past that mentality that "all carbs are bad," we would have wayyyyy more awesome potato recipes (seriously, check out all the amazing recipes on their site!)
📖 Recipe
Cream of Mushroom Soup Potatoes
Simple, delicious, and a total comfort meal! Reduce cook time by pre-boiling the potatoes first.
Ingredients
- 1.5 lbs Little Potato Company Blushing Belle varietal, halved
- 2 (284 mL each) cans condensed cream of mushroom soup
- Salt and pepper
- ½ cup milk
- 1 tbsp. butter
Topping
- 8 oz mushrooms, sliced
- 1 tbsp. butter
- Salt and pepper
- Chives for garnish
Instructions
- Preheat oven to 350F.
- Place potato halves into a 13x9 inch baking dish. Season with salt and pepper.
- Pour soup cans over top of potatoes and spread the best you can. Pour milk over-top. Finish off with butter.
- Cover and cook for 1 hour. Remove cover and cook for another 20-30 minutes, or until potatoes are tender.
Topping
- While potatoes are roasting, add butter to a large frying pan over medium-high heat. Once hot and bubbling, stir in mushrooms. Cook, stirring frequently, until browned, about 10 minutes.
- Top dish with browned mushrooms and chives.
Notes
Save time by cooking the mushrooms while the potatoes are in the oven. You could also place the raw mushrooms on top of the potatoes and cook them in the oven altogether.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 1558mgCarbohydrates: 61gFiber: 6gSugar: 14gProtein: 15g
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
Love these cream of mushroom soup potatoes?! Try some of these recipes:
Byron Thomas
This is such a gorgeous dish! I've pinned it to my private Pinterest board to make it this weekend.
Kacey
Yay! Thanks, Byron, hope it goes well!
pbk
I altered this slightly- i had purple fingerlings so I used those, one family sized can 98% fat free cream of mushroom, a quarter cup fat free evaporated milk and a healthy dose of black pepper. Covered and baked one hour, uncovered, gave a good stir, then sprinkled liberally with shaved parmesan and topped with raw mushrooms. Put back in oven uncovered for half hour. It was a huge hit!
Kacey
So glad to hear!