Cream of Mushroom Soup Potatoes
4 Servings
Ingredients

1.5 lbs Blushing Belle Little potatoes, halved
2 (10 oz) cans Condensed cream of mushroom soup
To taste Salt and pepper
1/2 cup Milk
1 Tbsp Butter, melted

Topping:
8 oz Mushrooms, sliced
1 Tbsp Butter
To taste Salt and pepper
For garnish Chives

Preparation

Preheat oven to 350°F. Place potato halves into a 13″x9″  baking dish. Season with salt and pepper.

Pour soup over top of potatoes and spread with a spatula or spoon. Pour milk over top. Finish off with butter.
Cover and cook for one hour. Remove cover and cook for another 20 to 30 minutes, or until potatoes are tender.

While potatoes are roasting, add butter to a large frying pan over medium-high heat. Once hot and bubbling, stir in mushrooms. Cook, stirring frequently, until browned, about 10 minutes.

Top dish with browned mushrooms and chives.