Vegan Mashed Potatoes with Mushroom Gravy

Pretty standard mashed potatoes with garlic and vegan butter topped with creamy mushroom sauce. Can't beat having a mushroom sauce to accompany potatoes any day.

Serves: 4 people


Mushroom Gravy

  • 2 tbsp of vegan butter
  • As much mushrooms of different types as you like sliced or kept whole (here we used baby bella mushrooms)
  • 1/4 gluten free flour
  • 4 cups of sodium-free organic vegetable stock
  • Fresh thyme
  • Salt and pepper to taste

Mashed Potatoes

  • 8 yukon gold potatoes - cut into quarters
  • 3-4 tbsp vegan butter
  • Splash of unsweetened soy, rice or almond milk
  • Salt and pepper to taste


  1. Melt butter over medium heat in a saucepan, add the mushrooms and a pinch of salt.
  2. Saute the mushrooms for 20 minutes, stirring frequently. 
  3. Stir the flour into the mushrooms, cook 5 minutes, stirring constantly.
  4. Slowly add the vegetable stock 1 cup at a time, whisking to incorporate.
  5. Season with salt, pepper, and a few pinches of fresh thyme.
  6. Reduce heat to medium-low, and let simmer for about 30 minutes or until desired thickness. 
  7. Season with salt and pepper to taste.
  8. Place potatoes in a large pot. Cover with water and bring to a boil. Cook 18-20 minutes or until fork tender. 
  9. Once tender, drain your potatoes. Place them back in the hot pot. Place back on stove for 1 minutes to evaporate any remaining water.
  10. Place potatoes in a large mixing bowl. Using a potato masher, or hand mixer begin to mash potatoes. Add the butter and a splash of milk. Mix/mash until desired consistency. Add more milk if needed. 
  11. Season with salt and pepper to taste. 
  12. Let your guests pour as much gravy as they want onto their potatoes.