Ingredients

2 1/2 pounds (6 to 7 medium-sized) russet baking potatoes peeled and cut into 1 1/2-inch chunks
3 tablespoons butter
2 cups (about 6 ounces) chopped mushrooms such as chanterelle, cremini, morel, oyster and shiitake
1/2 cup chopped green onions with some green tops
1/2 cup (about 2 ounces) soft, spreadable cheese with garlic and herbs
1/2 cup (about 2 ounces) shredded provolone
1/2 cup (about 2 ounces) shredded fontina
1/2 cup (about 2 ounces) grated fresh Parmesan or Asiago cheese
1/2 cup warm milk

Directions

Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. Return potatoes to pot and mash with potato masher.

While potatoes are cooking, heat butter in 10-inch skillet until melted. Add mushrooms and onions and cook until tender, about 3 to 4 minutes.

Stir cheeses into hot potatoes until smooth. Add milk to make a creamy consistency. Stir in mushroom mixture.

Place in serving bowl and serve immediately. Sprinkle with additional grated cheese if desired. Makes 8 servings.