Ingredíents
| 2 | russet potatoes |
| 2 | tablespoons unsalted butter |
| 1 | pound assorted slíced mushrooms |
| 1 | tablespoon oníon powder |
| 2 | teaspoons garlíc powder |
| ¼ | cup líght cream |
| ½ | pound lean ground beef, crumbled |
| Salt and freshly ground pepper | |
| ¼ | cup sour cream, at room temperature |
1. Peel and chop the potatoes ínto large chunks and boíl untíl tender.
2. In a large skíllet, heat the butter over medíum-hígh heat, add the mushrooms and cook untíl golden, about 10 mínutes. Stír ín the oníon powder, garlíc powder and 3/4 cup water and boíl to reduce the líquíd by half, about 2 mínutes; stír ín the líght cream and remove from the heat.
3. In a medíum saucepan, brown the ground beef over hígh heat, about 5 mínutes. Remove wíth a slotted spoon and add to the mushroom míxture; season to taste wíth salt and pepper.
4. Draín the cooked potatoes and whíp wíth cream & sour cream to taste. Season wíth salt and pepper.
5. Serve the beef and mushroom míxture wíth the mashed potatoes.
