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Home Pineapple Cream Cheese Dip With Hot Sauce

Cream Of Potato and Portobella Mushroom Recipe

Ingredients

How to make it

  • Cook potatoes (peeled) until soft (pour 1/2 teaspoon of salt in the water). Just after potatoes are ready, drop leaves of rosemary stem (discard stem) into the pot and let it sit for 5 minutes.
  • Saute chopped portabelle caps about 5 to 6 minutes with herbs de provence in olive oil.
  • Use 20 onz. of the water from the potatoes (let it cool a bit) and pour into a blender.
  • Pour potatoes and mushrooms into the blender and blend.
  • Cook for 5 minutes before serving and add cayenne pepper to taste.

Reviews & Comments 1

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    " It was excellent "
    theiris ate it and said...
    This sounds sooooo good, can't wait to try. All my
    fav ingredients. thanks for post, Mare
    Was this review helpful? Yes Flag

The Cook

gbvdco Panama, PA

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