Layered Mashed Potatoes with Duxelles

To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

Add onion, and cook 3 minutes, stirring frequently.

Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally.

Combine 1/2 cup milk and flour, stirring with a whisk.

Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.

To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender.

Drain and return potato to pan.

Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.

Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture.

Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated.

Garnish with parsley, if desired.