Makes about 1-3/4 cups mashed potatoes and 3/4 cup mushroom topping.

1 lb. potatoes, peeled and cut into roughly 1-1/2- to 2-inch chunks

Tap water to cover potatoes

Salt

1/2 cup milk, half-and-half or cream

1 to 3 tbls. butter

Salt and black pepper to taste

Pinch of nutmeg, optional

Sautéed Mushroom Topping:

2 tbls. butter or olive oil

1/4 bell pepper, chopped

1/4 med. onion, chopped or desired amount of green onions

1 clove garlic, minced

1 cup sliced mushrooms

Pinch of dried basil and thyme or rosemary

Salt and pepper to taste

Squeeze of fresh lemon juice if desired

1. Peel and cube potatoes into 1-1/2- to 2-inch dice then place in saucepan. Cover with cold water and bring to boil. Cover and cook until potatoes are tender, roughly 12 to 16 minutes; depending on size you cut potatoes.

2. Meanwhile, in separate small saucepan warm the milk and butter together. Don’t boil the milk, just heat it enough to start melting the butter. You can at this time also begin sautéing the vegetables and mushrooms for the topping.

3. Drain potatoes and mash with fork, potato ricer, food mill or potato masher. Season with salt pepper and just a pinch of nutmeg, optional.

4. For the Mushroom Topping: Melt butter or oil in skillet and over medium-high heat sauté bell pepper, onion and garlic until they begin to soften. Add the mushrooms and continue sautéing until mushrooms are cooked.

5. Season to taste with dried basil, thyme or rosemary, salt and pepper. Taste for seasoning and add a squeeze of fresh lemon juice if desired.

6. Serve the mushrooms hot over hot mashed potatoes.