Mashed Potatoes with Mushrooms

Peel potatoes and cut into 2-inch/5 cm pieces. Cover with cold water, bring to the boil, simmer until tender- about 20 minutes.

Meanwhile, melt butter in a large skillet and sauté onions and garlic a few minutes. Add mushrooms and tarragon and cook until any liquid released from mushrooms evaporates. Add milk. Bring to a boil. Keep warm on very low heat.

When potatoes are tender, drain and pat dry. Mash. Beat in mushroom mixture. Season to taste with salt and pepper. Add Canadian Cheddar and butter. Stir until melted. Serve immediately or spoon into a buttered casserole dish. Brush top with a little melted butter and reheat at 350 °F (180 °C) oven for 20 min just before serving.

Casserole can be put under broiler for 2-3 min to brown the top. Watch carefully. Garnish with chopped chives or green onions.

Microwave Method: Cut potatoes as in the conventional recipe and place in a 12-cup (3 L) glass casserole dish with 1/4 cup (60 ml) water only. Cover tighly with casserole lid or plastic wrap and cook on High (100 % power) until potatoes are tender 12 to 15 minutes. Stir occasionally. Drain well and mash. In the same dish cook onions, garlic, mushrooms and tarragon in butter on High for 6 to 9 min until tender. Add milk and bring to a boil on High for 2 to 4 minutes. Beat milk/mushroom mixture into potatoes and season with salt and pepper. Stir in cheese and butter. Allow to stand, covered, until cheese melts. Serve immediately or reheat, covered, on Medium-High (70 % power) until warm. Garnish with fresh chives or green onions.