• Skip to main content
  • Skip to primary sidebar

A Communal Table

  • Home
  • About
    • Privacy Policy
    • Work with Me
  • Recipes
  • Cocktails
  • Cuisines
  • Recipe Box

Home » Recipes » Holiday

Published: Sep 19, 2014 · Modified: Oct 22, 2020 by Nancy · This post may contain affiliate links · This blog generates income via ads

Potato Cups with Mushrooms and Shallots

Jump to Recipe Print Recipe

Potato Cups with Mushrooms and ShallotsYes, I've done a little "redecorating" here at the Table and to be honest, it wasn't by choice - my site broke on Tuesday and the only fix was to move it to a new platform. So, bear with me while I finish unpacking, hang the curtains, etc., etc.

But while I could  talk  "eloquently"  about this move  (sarcasm off)  - I'd much rather talk about potatoes.

Potato-Cups-with-Mushrooms-and-Shallots-#2

I'm half Irish so you know it's a  subject  near and dear to my heart - not to mention my appetite. So what is up with these potatoes?

Ok, a  few weeks ago, the U.S. Potato Board approached me about developing a a recipe for "potatoes Vegas style" - and it took me less than a "New York"  minute to say "YES!!"

So,  Potato Cups with Mushrooms and Shallots. Yes, they are a "little over the top".  Smooth and rich Duchess potatoes topped with sauteed pee wee potatoes, mushrooms and shallots,  wrapped with a luscious marsala and creme fraiche sauce - but it's Vegas people! Now, before you go all "it's going to take a cast of thousands to make these and will how will I still fit into my jeans and glitter top?" on me, let me assure you.  No it doesn't take a cast of thousands to make these (c'mon, you know me, I don't do 3 page recipes here!) and absolutely you will still fit into those jeans and glitter top - if you er wear a glitter top, that is.

potato-Cups-with-Mushrooms-and-Shallots-#3

I know, I know potatoes have carbohydrates - eek!!  But we need carbohydrates  and the key  is choosing carbohydrates that also provide good nutritional value. Did you know that an average sized russet potato (about 5 oz.)  with the skin has only about 110 calories, more potassium than a banana and provides about 45% of your daily Vitamin C requirement?  Potatoes also have zero cholesterol and are extremely low in sodium.

With the holidays rapidly approaching (yes, you're welcome for that reminder!) you're going to need some "show stopper" dishes and these Potato Cups with Mushrooms and Shallots fit the bill perfectly!  Serve them with  turkey, roast beef or as part of a vegetarian feast - or if you are like me, you might just make them the main dish because it really is about the side dishes, right?

Well, all I can say is "Viva Las Vegas!"

Potato-Cups-with-Mushrooms-and-Shallots-#5Disclaimer: I was compensated by the U.S. Potato Board for this post. However, all opinions expressed are entirely my own.

Potato Cups with Mushrooms and Shallots

These potato cups look elegant but couldn't be easier to make! I've filled them with mushrooms and shallots, but you could fill them with just about anything!!
5 from 1 vote
Print Pin Rate Add to Collection Go to Collections
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4
Calories: 478kcal
Author: Nancy Buchanan

Ingredients

  • For the Potato Cups
  • 2 lbs. russet potatoes
  • ¼ cup unsalted butter softened
  • 2 egg yolks
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • ⅛ tsp. freshly grated nutmeg
  • 1 egg mixed with 1 Tbsp. water
  • For the Potato Mushroom and Shallot filling
  • ¼ cup unsalted butter
  • ¼ cup minced shallots
  • 1 ¼ cups Pee Wee potatoes cut into ½ dice
  • ½ lb. cremini mushrooms
  • ½ lb. wild mushrooms oyster, shitake, porcini or a mix
  • 1 tsp. salt
  • ⅛ tsp. white pepper
  • ⅛ tsp. freshly grated nutmeg
  • ½ cup marsala wine
  • ⅓ cup creme fraiche
  • 2 tsp. fresh thyme
  • 1 Tbsp. fresh parsley

Instructions

  • For the Potato Cups
  • Pre heat the oven to 375 degrees.
  • Prick the russet potatoes with a fork and cook in the microwave until the potatoes are very soft and a knife can easily slide into them.
  • Remove the potatoes from the microwave. Scoop out the flesh and using a ricer, squeeze the potatoes into a mixing bowl. Add the softened butter, egg yolks, salt, pepper and nutmeg. Using a spatula stir the potatoes until all the ingredients are thoroughly combined.
  • Spoon the mixture into a piping bag with a star tip.
  • On a parchment lined baking sheet, pipe acircle about 3 inches in diameter. Pipe the potatoes to fill the circle and then pipe 3 layers on top of the circle to form a cup. Repeat with the remaining potato mixture. You should have 4 potato cups.
  • Mix the remaining egg with the water in a small bowl and with a pastry brush, lightly brush the cups with the egg wash.
  • Bake in a 375 degree oven for 10 - 12 minutes until the edges are golden and the potatoes have firmed.
  • Remove from the oven, fill with the potato and mushroom mixture and serve.
  • For the potato, mushroom and shallot mixture:
  • While the russet potatoes are cooking, bring a small saucepan of water to a boil. Add the Pee Wee potatoes and cook for 10 minutes until the potatoes are tender. Drain and rinse with cold water to stop the cooking. Set aside.
  • In a medium saute pan, melt the butter over medium heat. Add the shallots and mushrooms,salt, pepper and nutmeg. Cook until the shallots are very soft and the mushrooms and tender. Add the potatoes and cook for 5 minutes. Add the marsala and thyme and cook for 3 minutes or until almost all the liquid evaporates. Stir in the creme fraiche and stir until incorporated. Taste and adjust the seasonings. Add the parsley and stir. Divide the potato and mushroom mixture among the potato cups.

Recipe Notes

To speed things up, I cooked the russet potatoes in the microwave. I also used a piping bag and tip for the potato cups but you could also just spoon the mixture onto a parchment lined baking sheet and make a hollow with the back of a spoon! Depending upon how full you fill the cups, you may have some extra potato, mushroom and shallot mixture. This is great served on its own or as an omelet filling or even over a plain baked potato!

Nutrition

Calories: 478kcal | Carbohydrates: 49g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 158mg | Sodium: 982mg | Potassium: 1272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 21.8mg | Calcium: 73mg | Iron: 3.2mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

 

More Holiday

  • Dark Rum Mojito
  • Easy, Cheesy Savory Bread Pudding
  • Easy Rice Pilaf with Orzo
  • Italian Braised Pork Ragu

Reader Interactions

Comments

  1. Madonna/aka/Ms. Lemon says

    September 19, 2014 at 11:42 am

    5 stars
    Nancy, these look scrumptious. My New Years resolution was to get comfy with a piping bag. This looks like a perfect lesson. And, I will get to eat the mistakes. No kidding - A Michelin star(s) recipe.

    Reply
    • Nancy says

      September 20, 2014 at 12:39 pm

      Awww... thanks!! I will warn you, once you get the hang of the piping bag you will be piping everything!!!! Definitely easier to eat lots of Duchess potatoes than frosting!!!

      Reply
  2. Madonna/aka/Ms. Lemon says

    September 19, 2014 at 11:44 am

    FYI - Just to point out your photo is where my gravatar should be. Love the new site.

    Reply
    • Nancy says

      September 20, 2014 at 12:38 pm

      Thanks Madonna!!! I am still working through all the bugs - programming is NOT my strong point. Have added this to the list and will be fixing it straight away!!!

      Reply
  3. Brandon @ Kitchen Konfidence says

    September 23, 2014 at 9:05 am

    This is SO Vegas :)!! Potatoes never looked so good. Well done Nancy! Good luck with rebuilding your site.

    Reply
    • Nancy says

      September 23, 2014 at 1:26 pm

      Thanks Brandon!!! The Foodie theme definitely makes things easier!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum Sour Cocktail
  • Easy Yogurt Flatbreads
  • Easy, Cheesy Savory Bread Pudding
  • Chicken Contadina Recipe

Winter Warmers

  • Provencale Braised Top Round Roast
  • Barley Risotto with Italian Sausage and Peppers
  • One Pan Moroccan Lemon Olive Chicken
  • Chicken Marbella with Boneless Thighs

Footer

↑ back to top

Affiliate Disclaimer

As an Amazon Associate and Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Communal Table and make a purchase, I may receive a commission at no additional cost to you, ever!  I own every cooking product I recommend and love how they perform. Happy Cooking!

As seen in


Please Follow Me

  • Pinterest
  • Instagram
  • Facebook

Reader Favorites

  • Blackberry Fool
  • Sweet and Spicy Gin Mule
  • Asian Edamame Salad with Ginger Dressing

Copyright © 2021 ♥︎ A Communal Table ♥︎ Privacy Policy ♥︎Accessibility Statement