3/4 cup butter, room temperature
2 pounds potatoes, peeled and cubed
3 eggs, room temperature
1 (16 ounce) can root vegetable soup
1/2 pound fresh mushrooms, sliced
1 pound processed cheese
1 cup sliced mushrooms
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1 teaspoon dried red pepper flakes
1/2 teaspoon dried parsley
Place butter, potatoes and eggs in food processor or blender; process on high speed until smooth. Stir in potatoes, eggs, root vegetable soup, mushrooms, cheese, mushrooms, onion and garlic. Process until smooth but is still chunky. Mix in parsley. Serve immediately. Chill for 30 minutes; serve warm.