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1. Peel the Yukon Gold potatoes, cut into 2-inch chunks, and place in a large pot with cold water to cover and a generous pinch of the Salt. Bring to a boil and simmer 15-18 minutes until fork-tender.
6 pieces Yukon Gold potatoes,
0.8 tsp Salt
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2. Drain the potatoes well and return to the warm pot for 1 minute to steam off moisture. Mash with half of the Unsalted butter, the Whole milk, and the remaining Salt until smooth and creamy. Set aside.
2 tbsp Unsalted butter,
0.5 cup Whole milk,
0.8 tsp Salt
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3. Preheat the oven to 375°F (190°C). Melt the remaining Unsalted butter in a large skillet over medium-high heat. Add the Cremini mushrooms and cook 8-10 minutes, stirring occasionally, until browned and their liquid has evaporated.
2 tbsp Unsalted butter,
16 oz Cremini mushrooms, sliced
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4. Add the Yellow onion and cook 4 minutes until softened. Stir in the Garlic and Fresh thyme leaves and cook 1 minute until fragrant.
1 pieces Yellow onion, diced,
3 clove Garlic,
1 tsp Fresh thyme leaves
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5. Reduce heat to low and stir in the Condensed cream of mushroom soup, Sour cream, and Black pepper until smooth and warmed through, about 2 minutes.
1 can Condensed cream of mushroom soup,
0.5 cup Sour cream,
0.5 tsp Black pepper
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6. Spread half of the mashed potatoes in a greased 9x13-inch baking dish. Top with the mushroom filling and a third of the Sharp cheddar cheese, then spread the remaining mashed potatoes over the top.
0.5 cup Sharp cheddar cheese, freshly grated
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7. Sprinkle the remaining Sharp cheddar cheese over the top. Bake uncovered at 375°F (190°C) for 25-30 minutes until bubbling at the edges and golden on top.
1.0 cup Sharp cheddar cheese, freshly grated
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8. Rest the casserole for 10 minutes, then sprinkle with Fresh parsley (garnish) and serve warm.
2 tbsp Fresh parsley (garnish)
