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
Ingredients
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
Instructions
- Melt butter over medium heat in a saucepan, add the mushrooms and a pinch of salt.
- Saute the mushrooms for 20 minutes, stirring frequently.
- Stir the flour into the mushrooms, cook 5 minutes, stirring constantly.
- Slowly add the vegetable stock 1 cup at a time, whisking to incorporate.
- Season with salt, pepper, and a few pinches of fresh thyme.
- Reduce heat to medium-low, and let simmer for about 30 minutes or until desired thickness.
- Season with salt and pepper to taste.
- Place potatoes in a large pot. Cover with water and bring to a boil. Cook 18-20 minutes or until fork tender.
- Once tender, drain your potatoes. Place them back in the hot pot. Place back on stove for 1 minutes to evaporate any remaining water.
- 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.
- Season with salt and pepper to taste.
- Let your guests pour as much gravy as they want onto their potatoes.
