MASHED POTATO AND MUSHROOM CASSEROLE ENJOY DAN:

                   MASHED POTATO AND MUSHROOM CASSEROLE:

Serves 12

INGREDIENTS:

3-1/2-pounds Yukon Gold, peeled and cut into 1-inch pieces

1-pint crimimi mushrooms, halved

1 tablespoon butter

1/2-cup buttermilk

2 eggs, beaten

1 teaspoon sea salt divided

1 tablespoon olive oil

1/2-onion chopped

4 garlic cloves finely chopped

4 cups fresh spinach chopped

1 cup beef broth

2 tablespoon all-purpose flour

1/2-teaspoon EACH fresh ground pepper, fresh snipped chives, and fresh rosemary

1-cup grated Parmesan cheese

DIRECTIONS: (PREHEAT VOEN TO 400 F)

1.   Bring 1-inch of water to a simmer in a pot.

2.   Place potatoes in a steamer basket, cover, and simmer for 30 minutes.

3.   Place mushrooms in a blender and pulse until mushrooms are coarsely chopped.

4.   Transfer potatoes to a bowl; add butter and mash until chunky smooth.

5.   Gradually stir in buttermilk, eggs and 1 teaspoon salt.

6.   Set aside.

7.   Heat oil in a skillet over medium-heat and when sizzling.

8.   Add onion and sauté for 4 minutes, add garlic and sauté 1 minute more

9.    Add the mushrooms and cook, stirring until liquid is absorbed about 10 minutes.

10  Add spinach and cook stirring until wilted, about 4 minutes.

11  Whisk broth and flour in a bowl; add to the skillet, along with, pepper, chives, rosemary, and remaining salt

12  In a prepared casserole dish, spread half the mush potatoes in an even layer.

13  Sprinkle half the Parmesan cheese over the potatoes.

14  Spread the mushroom mixture on top and spread remaining potatoes over the mushrooms layer.

15  Top remaining Parmesan cheese.

16  Bake for about 35 minutes or until top is golden brown. 

ENJOY DAN:                                                  SING SONGS AND LAUGH OFTEN!!