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peeled and cut into large chunks.
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Peel and cut potatoes into irregular large chunks. Put the potatoes in a large pot and add water to cover the potatoes by 2 inches.
Season the water with about 1 tablespoon salt, add bay leaves and bring to a boil over medium-high heat.
Simmer the potatoes until fork tender, for about 10 to 12 minutes.
In a large skillet, melt 6 tablespoon butter over medium heat.
Add the onions and sauté, stirring occasionally, until they begin to golden brown.
Add the mushrooms, a pinch of salt, a pinch of freshly ground pepper and sauté, stirring often, until the mixture is light brown, about 6-7 minutes.
Taste and adjust seasoning. Turn off the heat and stir in 1 tablespoon chopped fresh dill.
Drain the cooked potatoes well and transfer to a serving bowl. Add the mushroom mixture on top of boiled potatoes and mix well.
Sprinkle with fresh dill and serve.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 18.9 g
Carbohydrates 66.0 g
Iron 0.24 mg
Fiber 5.37 g
Calcium 12.5 mg
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The chart shows both nutrition totals as well as per-ingredient nutrition.