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1. Bring potatoes, 1/2 teaspoon salt and enough cold water to cover by 2 inches to a boil in large saucepan. Reduce heat and simmer 18 to 20 minutes, until potatoes are fork-tender. Drain. Return potatoes to saucepan and cook over low heat 2 minutes more to dry. Coarsely mash potatoes with potato masher or large wooden spoon. Stir in cream, milk, butter, 1/4 teaspoon salt and pinch of pepper, mashing until well combined and heated through. Stir in basil. Cover and keep warm.
2. Meanwhile, heat oven to 425 degrees F. Line a large cookie sheet with foil. Brush both sides of mushrooms with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake mushrooms 20 minutes, turning once halfway through, until tender.
3. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell peppers and cook, stirring, until they begin to soften, 5 minutes. Stir in green onions and cook until softened, 3 to 5 minutes. Reduce heat to medium-low; add garlic. Cover and cook vegetables, stirring occasionally, until golden brown, about 10 minutes more. Transfer vegetables to a large plate. Add spinach to same skillet and cook, uncovered, over medium-high heat just until wilted, 2 minutes. Transfer to plate with pepper mixture and mushrooms. Serve with the mashed potatoes. Makes 4 servings.