4 large potatoes, cooked & cubed
45 ml butter 3 tbsp
45 ml vegetable oil 3 tbsp
2 large cooking onions, finely chopped
500 ml fresh mushrooms, sliced 2 cup
1 clove garlic, minced
salt & pepper to taste
250 ml monterey jack cheese, grated 1 cup
sour cream
Prepare potatoes. Combine butter and vegetable oil in large saucepan. Sauté onions until soft, stirring occasionally, about 10 minutes. Add mushrooms and sauté about 3 minutes longer. Add potatoes, garlic, salt, pepper and toss to combine. Serve immediately. Sprinkle cheese over each serving and top with a dollop of sour cream.
Serves 4