Description
Creamy Mashed Potatoes with Mushroom Gravy
Ingredients
For the Mashed Potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
1/2 cup whole milk (or plant-based milk)
1/4 cup unsalted butter
Salt and black pepper to taste
For the Mushroom Gravy:
2 tbsp olive oil or butter
1 medium onion, diced
2 cups mushrooms (cremini or button), sliced
2 garlic cloves, minced
2 tbsp all-purpose flour
2 cups vegetable broth
1 tbsp soy sauce (or tamari for gluten-free)
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Make the mashed potatoes:
Place potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return to the pot. Add milk, butter, salt, and pepper. Mash until creamy and smooth. Set aside and keep warm.
Cook the mushroom gravy:
Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté until softened, about 3-4 minutes.
Add mushrooms and cook until browned, about 5-7 minutes. Stir in garlic and cook for 1 minute.
Sprinkle flour over the mushrooms and stir well to coat. Gradually add vegetable broth, stirring constantly to prevent lumps.
Stir in soy sauce, thyme, salt, and pepper. Simmer for 5-7 minutes, or until the gravy thickens.
Serve:
Spoon mashed potatoes into bowls or plates. Top generously with mushroom gravy. Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, peel and cube your potatoes uniformly for even cooking. While they boil, start your gravy. The key to deep flavor is to sauté the onions until translucent, then cook the mushrooms until all their released liquid has evaporated and they are nicely browned. When adding the flour, cook it for a full minute while stirring to remove the raw taste. Whisk in the broth slowly to create a perfectly smooth base. For the potatoes, drain them well and let them steam in the colander for a minute to remove excess moisture before mashing. Warm your milk and butter before adding to prevent the mash from becoming gummy.
Serving Suggestions
This dish is a versatile comfort food centerpiece. Serve it as a hearty main course alongside roasted Brussels sprouts or steamed green beans. It also makes an excellent side dish for a vegetarian holiday feast, paired with nut roasts or lentil loaf. For a cozy weeknight meal, top it with a fried egg or serve with a simple side salad to add freshness.
How-to Summary
To summarize: boil and mash potatoes with dairy, then sauté onions and mushrooms, make a roux with flour, whisk in broth and seasonings to create gravy, and combine.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes. Prepare both components separately, store in airtight containers in the fridge for up to 2 days. Reheat the gravy in a saucepan with a splash of broth and the potatoes in the microwave, stirring in a little extra milk.
How can I make this recipe vegan? Use plant-based butter and milk for the potatoes, and ensure your soy sauce and vegetable broth are vegan-certified.
My gravy is too thin. How can I thicken it? Simmer it for a few more minutes to reduce. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering gravy.
What’s the best potato for mashing? Yukon Golds are ideal for a naturally buttery flavor and creamy texture. Russets yield a fluffier mash but can become gluey if overworked.
Can I use other mushrooms? Absolutely. Shiitake or portobello mushrooms will add a deeper, earthier flavor. For a mix, use cremini as a base and add a few wild mushrooms for complexity.
Common Mistakes to Avoid
- Do not over-mash the potatoes, as this releases too much starch and makes them gluey. Mash just until smooth.
- Avoid adding cold milk and butter to the hot potatoes, as it cools the mash and doesn’t incorporate well.
- Do not rush the browning of the mushrooms. Cooking them until deeply browned is crucial for a flavorful gravy.
- Ensure you cook the flour for a full minute after adding it to the mushroom mixture to avoid a raw, pasty taste in the gravy.
Conclusion
This Creamy Mashed Potatoes with Mushroom Gravy recipe is the ultimate vegetarian comfort food, combining simple techniques with rich, satisfying results. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish at home. It’s a flexible recipe perfect for both casual dinners and special occasions. We hope this becomes a cherished staple in your cooking repertoire.