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Skillet Potatoes with Creamy Pilsner, Mushroom Sauce

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4


  • 1 1/2 pounds baby yellow potatoes cut in half if they are too large
  • 2 tablespoons olive oil
  • 8 ounces porcini mushrooms sliced
  • 4 ounces white button mushrooms sliced
  • 4 cloves of garlic finely minced
  • 6 ounces Pilsner beer a brown ale may be substituted
  • 1/2 cup sliced green onions
  • salt and black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley chopped


  • To a large pot, add the potatoes. Fill with just enough water so that it covers the potatoes completely. Salt the water and place on the stove over medium-high heat. Bring to a boil and cook the potatoes for about 10 minutes or until just fork tender. Remove from heat, drain and set aside.
  • While your potatoes are boiling, prepare your creamy pilsner, mushroom sauce. In a large cast iron pan, add the olive oil. Preheat over medium, and add the mushrooms. Cook, stirring often, until the mushrooms are tender, about 6 minutes. Add the garlic and cook for an additional minute, or until fragrant. Add the pilsner beer, and bring it to a boil. Reduce heat and simmer for about 5 minutes or until the beer has reduced by about half. Add the green onions, Italian seasoning, crushed red pepper and a dash of salt and black pepper. Add the chicken broth and heavy cream. Bring to a heavy simmer and then reduce the heat to low. Cook for about 10 additional minutes, or until the sauce has reduced.
  • Remove from heat and stir in the potatoes. Garnish with fresh parsley and serve immediately. Enjoy!