Mashed Potatoes with Mushroom Gravy
This comforting dish of creamy plant-based mashed potatoes topped with savory mushroom gravy is a vegan twist on a classic favorite. The velvety potatoes are perfectly seasoned, while the rich, earthy gravy is made from sautéed mushrooms and aromatic herbs. It’s a hearty, satisfying side that’s perfect for holidays or cozy dinners.
Ingredients
(SERVINGS: 5)
For the mashed potato:
- 2 cups potatoes, quartered
- 1 clove garlic
- Salt and pepper to taste
- 3 tbsp. plant-based butter or margarine
- ⅓ cup plant milk
For the Gravy:
- 1 cup mushrooms
- 1 clove garlic, chopped
- ¾ cup vegetable stock
- ½ tsp. cumin powder
- ¼ cup olive oil
Preparation
For the mashed potatoes:
- In a large pot of boiling water, boil your quartered potatoes until easily pierced with a fork (approx. 20-30 minutes, depending on the size of the potatoes). Once cooked, drain the potatoes.
- In the pot used for boiling the potatoes, melt the margarine and sauté the garlic. Add the potatoes back to the pot and season with salt and pepper. Add your plant milk. With a potato masher, mash the potatoes and other ingredients until smooth. Stir in more plant milk, one splash at a time, until you reach your desired smoothness. Add more salt and pepper to taste.
For the Gravy:
- Sauté the mushrooms and garlic with about a tablespoon of olive oil until the mushrooms release their juice.
- Pour in the vegetable stock and add cumin, salt, and pepper to taste.
- In a blender, blend everything with the remaining olive oil. Serve over warm mashed potatoes.
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