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Potatoes with Cream and Mushrooms

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

Potatoes with Cream and Mushrooms

5 from 5 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: $6-$8

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    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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    Read comments/reviewsAdd comment/review

    • 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

    • emma
      February 17, 2012

      would this be enough for 11 ppl plus 3 kids? lol

      Reply

      • Natasha
        natashaskitchen
        February 17, 2012

        Hmmm, that might be stretching it just a tad πŸ™‚ I’d say 8 generous portions or 10 smaller portions. Maybe increase everything by 1/4 and use your largest pan?

        Reply

    • Nadia
      February 5, 2012

      Ya thats true but now almost all the store bought stuff has that. I have seen so many foods in the store that we mostly use has that. Ok thanks for this site, I love it. Im exciting to cook now! LOL

      Reply

      • Natasha
        natashaskitchen
        February 5, 2012

        I know it! I bet there are a few things in my pantry that have MSG but I stay away from it when I can. πŸ™‚ have fun cooking!!

        Reply

    • Nadia
      February 5, 2012

      what it msg?

      Reply

      • Natasha
        natashaskitchen
        February 5, 2012

        Monosodium Glutamate. It’s not a healthy ingredient. It makes foods taste better but it’s not good for you. The package will never say MSG, but look for Monosodium Glutamate.

        Reply

    • Nadia
      February 5, 2012

      love this kartoshka, what kind of seasoning do they use at the weddings? vegeta?

      Reply

      • Natasha
        natashaskitchen
        February 5, 2012

        I have no idea. I used to use vegeta until I realized it had MSG.

        Reply

    • Emma
      January 26, 2012

      Love this recipe making it tonight for my family they will love it for sure!!

      Reply

    • Ana
      January 11, 2012

      awesome recipee!! gone in one night

      Reply

    • lily
      November 4, 2011

      looking forward to making this for my bday party this weekend. hope all will enjoy it!

      Reply

    • karen
      July 23, 2011

      Thank you for your Ukrainian Dishes! My nephew was Ukrainian born and raised.till 14 when he came to US. He visited there again recently where his taste buds for Ukraine were reborn! He found your site and made two dishes, this one and your meat piroyski sp?. BOTH were Excellent!! We will be trying some more! But, this one esp will be one I think I will take to a potluck sometime. I love the flavor of the dill. I’m thinking that must be a true Ukrainian flavor?

      Reply

    • viktoriya
      April 19, 2011

      Hey, again, I have a couple questions…do you know how to make chibureki and sirniki? I made sirniki a couple times but its never consistent and chibureki are my hubbys favorite but I have never attempted it. oh and have you ever made persiki?

      Reply

      • Natasha
        April 19, 2011

        I don’t make chibureki, but I’ve made pirojki with meat before, I’m not sure if that is the same thing. I have a recipe for sirniki (pirojki with cheese), I just haven’t tried it. I make it with apples and potatoes and I think I have a very good recipe for the dough. Click here for the apple pirojki and potato pirojki. I haven’t made persiki (is that the cookie that looks like 2 halves of a peach?) I’ve tried that at weddings and they are good. If you find a recipe for it, I’d love to try it! πŸ™‚

        Reply

    • Viktoriya
      April 19, 2011

      Hey Natasha, love your recipes! I couldnt decide whether to make this or your chicken and mushroom casserole so i combined them both:) I cooked the chicken according to your recipe (salt/pepper/flour and saute) and then for the sauce I just did the heavy cream and sour cream. I combined it all in casserole dish and baked it covered for 20 minutes! Delicious!!! My new favorite recipe hands down!

      Reply

    • Marianna
      April 15, 2011

      Natasha- this is THE best thing I have made in a loooooooong time! It was so tasty!!!!!! I was shocked at the amount of flavor it had!!!

      Reply

      • Natasha
        April 15, 2011

        I know – I’m not a big fan of potatoes, until I had this dish. It’s my favorite way to make potatoes! Thanks for stopping by and letting me know how much you liked it πŸ™‚

        Reply

    • iryna
      April 11, 2011

      Natasha……these potatoes are to die for…..I love anything with ‘barabola’ and mushrooms. Thanks for sharing your recipe.

      Reply

    • Inna
      April 9, 2011

      I love this recipe, I made it last night over rice bc it was a late dinner, it was scrumptious and so simple to make:) you are awesome for posting this recipe, may God bless you, I love how you put all the pictures too, it’s so neat πŸ™‚

      Reply

      • Natasha
        April 9, 2011

        I love rice and that does sound good over rice! That sounds easier too! I’ll try that next time. Thank you Inna. God bless you too and have a wonderful day πŸ™‚

        Reply

    • Joe in N Calif
      April 8, 2011

      NO FAIR! Other than changing proportions a bit (which I do since I usually just eyeball amounts), or the type of potato, I can’t think of ANY modifications to this, it sounds great as is.

      Reply

      • Natasha
        April 8, 2011

        Thanks Joe πŸ™‚ We used yukon and it was scrumptious! But I think I’ll try it with red potato next time to see how it turns out.

        Reply

    • Tasha
      April 8, 2011

      I made it for supper today and it turned out to be great! My family really loved it! I love your website. You are wonderful:)
      Thanks for posting it. God bless you!

      Reply

    • olesya
      April 8, 2011

      I made this for dinner last night. It was so perfect! Not only was it convenient that I had all the ingredients but its was so simple. My family devoured it all in one night. I love love this site. I am a better person, a whole, now that I have found you NatashaKitchen lol πŸ™‚

      Reply

      • Natasha
        April 8, 2011

        Hi Olesya, you are so sweet – and funny too lol. I’m so glad that you enjoyed the recipe that much and thank you for leaving me one of the nicest comments I’ve ever received. πŸ˜‰

        Reply

    • anna
      April 7, 2011

      MMMmmm we have something like this on the East Coast as well, but either I never noticed the mushrooms or we don’t add them. Going to be trying this next week πŸ™‚

      Quick question: is it vital that I use whipping cream? Can I use light cream? Thanks in advance!

      Reply

      • Natasha
        April 7, 2011

        I think it might be too watery if you use something lighter than whipping cream, unless you turn it into a gravy. That’s what I did with my beef recipe and it turned out great. See steps 10 & 11 of this beef recipe. Just whisk in the flour/butter mixture while your light cream (half & half or part milk, part whipping cream), is at a light boil. This will create something like a gravy, then pour it over the potatoes. I still think the whipping cream is the best option for potatoes. But, do let me know how it works out. Thanks Anna!

        Reply

    • Marina
      April 7, 2011

      I make these potatoes all the time. Like you said, husbands love them! I fry a couple of chicken breasts, cut them into small cubes and add that to the potatoes too, and I don’t bake it either. This is my family’s favorite potato dish. Oh, try using red potatoes instead of regular brown, but don’t overcook them!

      Reply

      • Natasha
        April 7, 2011

        We used yukon potatoes for this because that’s what we had at the time. Next time, we will try the red potatoes. Thanks Marina! I only bake it long enough to get the cheese melted. Everything is better with cheese (except cake).

        Reply

    • Irina
      April 6, 2011

      made that, it was really good, we love everything that has mushrooms !!!

      Reply

      • Natasha
        April 6, 2011

        Same here! And my son is a mushroom lover too. They just add so much awesome flavor.

        Reply

    • Natalya
      April 6, 2011

      Ohh wow, so happy to see this post. Will be making lots of this potatoes this weekend to feed 200 guys at church clean up day πŸ™‚

      Reply

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