Mashed Potatoes & Mushroom Gravy

Created by: Kay Lee

Yield: 4 Servings

Take Thanksgiving dinner to the next level with yummy mashed potatoes bathed in savory mushroom herb gravy. Comfort food without dairy and plenty of herbs. The best part is making the potatoes as rustic or as smooth as you please.

MASHED POTATO INGREDIENTS

• 3 medium roasted garlic clove bulbs
• 6 medium Yukon gold potatoes, about 1 ½ pounds
• 4 tablespoon vegan butter (such as Earth Balance, or Miyoko’s)
• ½ teaspoon sea salt
• ¼-½ teaspoon black pepper
  

FINISHING TOUCH

• ¼ cup of fresh Italian parsley

INSTRUCTIONS

1. To roast garlic bulbs: This can be done the day before. Preheat oven or toaster oven to 400 degrees F. Slice off top of bulbs so cloves are exposed. Place on foil, drizzle olive oil and wrap. Roast until soft, 45 minutes. Slip cloves from its sleeves. You should be able to spread garlic cloves like butter on toast.  Set aside. 
2. Wash and cut potatoes into 1-2” chunks, equal size to cook evenly. Place in large pot and fill with water at least 1” above potatoes. For creamier mashed potatoes, peel skin.
3. Bring water to boil over medium-high heat and then lower to medium-low. Cook for 15-20 minutes, or until fork tender.
4. Drain potatoes and allow to sit for 1 minute to evaporate remaining surface water. Return to cooking pot.
5. Add vegan butter, roasted garlic cloves, salt, black pepper to cooked potatoes. Combine and mash with potato masher until fluffy or desired consistency.
6. Serve with mushroom herb gravy and top with roughly chopped Italian parsley.

MUSHROOM HERB GRAVY INGREDIENTS

YIELD: 2 ½ cups

INGREDIENTS

• 1 cup yellow onion, diced
• 1 tablespoon olive oil
• 1 heaping teaspoon fresh basil, chopped
• 1 heaping teaspoon fresh thyme, chopped
• 1 heaping teaspoon fresh oregano, chopped
• ¾ teaspoon sea salt
• 2 ½ cups sliced cremini mushrooms
• 1 tablespoon tamari or low sodium soy sauce
• 1 ½ cups plant-based nondairy milk
• ¼ cup whole-wheat pastry flour
• 1 cup of water

INSTRUCTIONS:

1. Sauté onions with olive oil over medium high heat in medium saucepan until translucent and soft, about 2-3 minutes.
2. Stir in basil, thyme, oregano, and salt. Cook for 1 minute.
3. Reduce heat to medium and add sliced mushrooms, tamari or soy sauce, and plant-based nondairy milk. Bring to gentle simmer to cook mushrooms tender.
4. In meantime, combine flour and water. Slowly add to saucepan, stirring continuously to thicken gravy.
5. Reduce heat to low and gently simmer for 5 minutes. Adjust salt and pepper, if needed.
6. Serve hot over mashed potatoes, and garnish with roughly chopped Italian parsley.

NOTES: If fresh thyme or oregano are hard to find, substitute 1/3 teaspoon of dried herbs for every 1 teaspoon of fresh herbs.

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