This Potatoes with Cream and Mushrooms recipe is one of my favorite recipes for potatoes. This recipe is made commonly at Ukrainian and Russian weddings.

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Natalya shared this wonderful Potatoes with Cream and Mushrooms recipe with me. She is a founder of Mom’s DishΒ . This is one of my favorite recipes for potatoes. It’s a recipe that is made commonly at Ukrainian and Russian weddings in Washington. Husbands love it! Thank you Natalya!

Ingredients for Potatoes with Cream:

10 medium potatoes, peeled and cut into 6 to 8 pieces
2 garlic cloves (optional), pierced in the center with a knife
2 bay leaf (optional)
1 tsp salt
1/2 quart (2 cups) whipping cream
1/2 lb mushrooms, sliced (or 10 oz can of mushrooms, drained)
1 medium onion, finely diced
2 medium carrots, grated
1/2 cup grated Parmesan cheese
2 Tbsp chopped dill (fresh or frozen) – optional
Olive oil for frying

Potatoes with Cream and Mushrooms

How to Make Cream and Mushroom Potatoes:

1. Prep all the ingredients first. Next, place potatoes (we used Yukon potatoes), 2Β bay leaves, 2 garlic cloves in a medium size pot and fill it with enough water to cover potatoes. Bring it to a boil Β and cook for 15 minutes, or until you can easily pierce the potato with a knife.

Potatoes with Cream and Mushrooms-3

2. While potatoes are cooking, add few Tbsp of olive oil to a large skillet and bring it to a medium-high heat. Saute onions until they are soft and golden than set them aside. Using the same skillet, add more oil and saute carrots until soft and set them aside as well. Finally, saute mushrooms until lightly browned, adding more oil as necessary.

Potatoes with Cream and Mushrooms-4

3. Place the carrots and onions back in to the pan, add 2 cups of Heavy Whipping Cream, 1 tsp of salt (or more to taste), 2 Tbsp of dill and bring everything to a simmer, than turn off the heat.

Potatoes with Cream and Mushrooms-5

4. When potatoes are cooked, drain and transfer them in a large baking dish.

Potatoes with Cream and Mushrooms-7

5. Pour the sauce over potatoes, sprinkle the top with 1/2 cup of Parmesan cheese than place the dish in the oven and broil for 5 minutes.

Potatoes with Cream and Mushrooms-6

Easy and Delicious!

Potatoes with Cream and Mushrooms

Natasha's Kitchen Cookbook

Potatoes with Cream and Mushrooms

5 from 7 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8 -10
  • 10 medium potatoes, peeled and cut into 6 to 8 pieces
  • 2 garlic cloves, optional, pierced in the center with a knife
  • 2 bay leaf, optional
  • 1 tsp salt
  • 1/2 quart 2 cups whipping cream
  • 1/2 lb mushrooms, sliced (or 10 oz can of mushrooms, drained)
  • 1 medium onion, finely diced
  • 2 medium carrots, grated
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp chopped dill, fresh or frozen - optional
  • Olive oil for frying

Instructions

  • Prep all the ingredients first. Next, place potatoes, 2 bay leaves, 2 garlic cloves in a medium size pot and fill it with enough water to cover potatoes. Bring it to a boil and cook for 15 minutes, or until you can easily pierce the potato with a knife.
  • While potatoes are cooking, add few Tbsp of olive oil to a large skillet and bring it to a medium-high heat. Saute onions until they are soft and golden than set them aside. Using the same skillet, add more oil and saute carrots until soft and set them aside as well. Finally, saute mushrooms until lightly browned, adding more oil as necessary.
  • Place the carrots and onions back in to the pan, add 2 cups of Heavy Whipping Cream, 1 tsp of salt (or more to taste), 2 Tbsp of dill and bring everything to a simmer, than turn off the heat.
  • When potatoes are cooked, drain and transfer them in a large baking dish.
  • Pour the sauce over potatoes, sprinkle the top with 1/2 cup of Parmesan cheese than place the dish in the oven and broil for 5 minutes.

Easy and Delicious!

    Course: Main Course, Side Dish
    Cuisine: Russian, Ukrainian
    Keyword: Potatoes with Cream and Mushrooms
    Skill Level: Easy
    Cost to Make: $

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Recipe Rating




    Comments

    • Marta and Logan
      November 17, 2022

      5 star recipe every time we make it! My husband requests these potatoes all the time. My mom is from Ukraine and she was very impressed with how these turned out! Love when I can impress mom with cooking from her home land. A perfect side to shashlik. Thank you Natasha for always being reliable in the kitchen! I always go to your page first when needing a recipe πŸ™‚

      Reply

      • Natasha's Kitchen
        November 18, 2022

        Thanks to you both for sharing your experience trying this recipe. We’re happy that you are enjoying our recipes!

        Reply

    • Yuriy
      September 13, 2022

      I was really disappointed the first time I tried this, just after it had baked and we were eating it fresh out of the oven.

      However, the next day, after it had sat in the fridge overnight, it tasted muc better. I’m wondering if the sauce had time to be absorbed by the potatoes and the flavors had time to blend together….

      Reply

      • NatashasKitchen.com
        September 13, 2022

        That could be the case, Yuriy. As it sits, its had time to rest and marinate in the flavors.

        Reply

    • Monika
      May 11, 2020

      Wonderful!

      Reply

      • Natashas Kitchen
        May 11, 2020

        I’m so glad you enjoyed that!

        Reply

    • Kendall
      July 22, 2019

      Five stars for flavor! For some reason, ours had way more cream sauce than it looks like yours does. I’d cut down on cream by about half a cup next time. I used about 2 lbs of potatoes since I wasn’t sure what a β€œmedium” sized potato would be!

      Reply

      • Natashas Kitchen
        July 22, 2019

        That’s just awesome!! Thank you for sharing your wonderful review, Kendall!

        Reply

    • Lena
      July 11, 2015

      U think adding chicken to the bottom of a dish will work? Some seared chicken thighs and just cook it a bit longer?

      Reply

      • Natasha
        natashaskitchen
        July 11, 2015

        Lena, I haven’t tried that option, but it might work. You might add more cream so it won’t end up dry.

        Reply

    • liliya nozdratenko
      October 9, 2014

      yummy yummy recipe

      Reply

      • Natasha
        natashaskitchen
        October 9, 2014

        Thank you dear πŸ™‚

        Reply

    • Tatyana
      April 17, 2014

      This looks so good…was thinking to do it for Esther.. have you tried baking it in the oven .. or in a crockpot? or maybe I might do the gravy part the day before..was wondering if you had any ideas? Thanks for all your recipes love them.

      Reply

      • Natasha
        natashaskitchen
        April 17, 2014

        I haven’t tried this recipe any other way. You could probably make the gravy part and even boil the potatoes the day before then heat them in the oven the day you’re eating them, but cover with foil when you bake since it will take longer to warm the potatoes back up. I think this might work as crock pot recipe but without testing it myself, I don’t know how much water, you’d add, how long to cook it exactly,.. and I think that’s probably too risky for a major holiday! πŸ™‚ I hope you love the potatoes. Sorry, I couldn’t be more helpful.

        Reply

    • Vika
      March 22, 2014

      Made this couple days ago along with your mini chicken/pork katleti. Goes well together since you have all this creamy gravy to top on katleti as a sauce. Yumers! πŸ™‚

      Reply

      • Natasha
        natashaskitchen
        March 22, 2014

        Oh that does sound like a good combo. I’m starving and you’re making things worse. πŸ˜‰ Just got home from a 12-hr shift and all I can think about is food…

        Reply

    • Alla
      December 31, 2013

      You think these would work well made a day in advance and reheated the next day?

      Reply

      • Natasha
        natashaskitchen
        December 31, 2013

        They do re-heat pretty well. You’ll have the very best results the same day they are made but they do re-heat well. πŸ™‚

        Reply

    • Lana
      December 20, 2013

      Planning to make these potatoes for our Christmas party that we’re hosting this year at our place. I was thinking to use your mushroom gravy recipe over the potatoes (maybe with a little less flour so it wouldn’t be too thick…I just try to substitute heavy with milk as much as possible. Maybe add a half cup of heavy and the rest of milk+broth). I think it should work. I’ll have to experiment πŸ˜‰ Merry Christmas!!

      Reply

      • Natasha
        natashaskitchen
        December 20, 2013

        I think you’ll love this recipe! Your substitutions sound like they will work but keep in mind that if the cream is thinner, it won’t coat the potatoes very well and you’ll have to make sure to mix everything just before serving if the cream goes to the bottom. Merry Christmas πŸ™‚

        Reply

    • Irina
      December 16, 2013

      I have a question, why do you saute the onions, carrots, and mushrooms separately?

      Reply

      • Natasha
        natashaskitchen
        December 16, 2013

        They each take a little bit different cooking times. I think it would work though to just put them all in together, although I’d probably start with the carrots and after a minute, add onion then after a minute, add mushrooms. πŸ™‚

        Reply

        • Irina
          December 16, 2013

          Ok thank you! That answers my question. πŸ™‚

          Reply

    • Nataserbin
      December 13, 2013

      Thank you sooo much this dish is absolutely delicious my family loves it so much , be had no leftover . You are the best .

      Reply

      • Natasha
        natashaskitchen
        December 13, 2013

        This is totally what I’m making tomorrow for my Christmas party πŸ™‚

        Reply

      • Julia
        September 21, 2015

        Hi Natasha(:
        Does this meal reheat well?

        Reply

        • Natasha
          natashaskitchen
          September 21, 2015

          Hi Julia, it does reheat well. If you want the cream to stay creamy rather than turn to butter, it’s best to heat it slowly (not over high heat).

          Reply

    • Inna
      October 9, 2013

      Love this, super delicious! My husband hates mushrooms but even he liked this πŸ™‚

      Reply

      • Natasha
        natashaskitchen
        October 9, 2013

        Yes! That’s awesome! πŸ™‚

        Reply

    • Mira
      October 19, 2012

      Thank you for sharing all your wonderfull recepies!! I just had a question for the whipping cream part. Do you mean actuall Whipping cream or Heavy Whipping cream?

      Reply

      • Natasha
        natashaskitchen
        October 19, 2012

        Heavy whipping cream πŸ™‚

        Reply

    • Jen
      August 17, 2012

      Last year we had a russian student that made us this dish and I’ve been looking for it since. I’m so glad I’ve finally found it!

      Reply

      • Natasha
        natashaskitchen
        August 17, 2012

        Oh I know you’ll love it, even if it isn’t the same as you might remember (every family makes it a little different), but it is so so tasty! πŸ™‚

        Reply

    • Sveta
      June 22, 2012

      Natasha! These were perfect! So yummy! I didn’t have whipping cream so I used heavy cream instead. So rich and flavorfull, could be a main course. No need for meat! πŸ™‚

      Reply

    • emma
      February 17, 2012

      yummmm

      Reply

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