DUCHESSE MASHED POTATO-MUSHROOM PUFF

Steps:

• For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
• Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
• For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
• Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
• Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
• Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
• Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
• Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.