Description
Creamy Mashed Potatoes with Mushroom & Lentil Stew
Ingredients
For the Mashed Potatoes:
2 pounds Yukon gold potatoes, peeled and diced
1/2 cup milk (or plant-based milk for a vegan version)
1/4 cup unsalted butter (or olive oil for vegan)
Salt and pepper to taste
For the Mushroom & Lentil Stew:
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound mushrooms (button, cremini, or mixed), sliced
1/2 cup cooked lentils (green or brown)
1 tablespoon all-purpose flour (or cornstarch for gluten-free)
1 1/2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Prepare the Mashed Potatoes:
Place potatoes in a pot and cover with water. Add a pinch of salt.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender.
Drain and mash the potatoes.
Stir in milk, butter, salt, and pepper until creamy. Set aside.
Cook the Mushroom Stew:
Heat olive oil in a skillet over medium heat.
Add onions and garlic; sauté until fragrant.
Stir in mushrooms and cook until they release their moisture and turn golden brown.
Sprinkle flour over the mushrooms and mix well.
Slowly pour in vegetable broth, stirring continuously to avoid lumps.
Add soy sauce, thyme, and cooked lentils. Simmer for 10 minutes until thickened.
Assemble & Serve:
Scoop mashed potatoes into bowls or plates.
Ladle the mushroom and lentil stew over the potatoes.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
#ComfortFood #VeganFriendly #MashedPotatoes
Step-by-Step Guide
Follow these detailed steps for perfect results. First, prep all ingredients: peel and dice potatoes, chop the onion, mince garlic, slice mushrooms, and have your cooked lentils ready. For the potatoes, ensure they are cut into uniform, 1-inch pieces for even cooking. Start boiling the potatoes in well-salted water. While they simmer, begin the stew. In your skillet, sauté the onions until translucent, then add garlic for 30 seconds until fragrant. Add mushrooms in batches if needed to avoid steaming; cook until deeply browned. Sprinkle flour and cook for 1 minute to remove the raw taste. Gradually whisk in the broth to create a smooth base. Add remaining stew ingredients and simmer. Finally, drain the potatoes thoroughly, mash until smooth, and fold in warmed milk and butter. Season both components generously.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a sharp vinaigrette to cut through the richness. For a more formal presentation, you can pipe or scoop the mashed potatoes into a ring on the plate and fill the center with the stew. A crusty baguette or garlic bread is perfect for soaking up every last bit of the savory gravy. Leftovers store exceptionally well, with the flavors deepening overnight.
How-to Summary
Boil and mash Yukon gold potatoes with milk and butter. Separately, sauté onions, garlic, and mushrooms. Create a gravy by adding flour and vegetable broth, then incorporate cooked lentils and seasonings. Serve the rich mushroom and lentil stew over the creamy mashed potatoes.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely. Both components can be made 1-2 days in advance. Store separately in airtight containers in the fridge. Reheat the stew on the stovetop with a splash of broth, and reheat mashed potatoes gently, adding a little extra milk to restore creaminess.
What type of lentils work best? Brown or green lentils hold their shape well. Avoid red lentils, as they will dissolve into the stew and create a thicker, porridge-like texture.
How can I make this recipe gluten-free? Simply substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. Ensure your soy sauce is a gluten-free tamari.
My stew is too thin. How do I thicken it? Create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering stew and cook for an additional 2-3 minutes until thickened.
Can I use a different type of potato? Yukon golds are ideal for their buttery flavor and creamy texture. Russet potatoes can be used but will yield a fluffier, less creamy mash, so you may need to increase the milk and butter slightly.
Common Mistakes to Avoid
Avoid under-seasoning the potato cooking water; it’s your first chance to build flavor. Do not rush the browning of the mushrooms—cooking them until their liquid evaporates and they develop a deep color is crucial for a rich, umami-packed stew. When adding the flour, cook it for a full minute to prevent a raw, pasty taste in the gravy. Finally, do not over-mash the potatoes, as this can release too much starch and make them gluey instead of light and creamy.
Conclusion
This Creamy Mashed Potatoes with Mushroom & Lentil Stew is the epitome of satisfying, plant-forward comfort food. It masterfully combines simple, wholesome ingredients into a dish that is both nourishing and deeply flavorful. Whether you’re cooking for a cozy family dinner or meal-prepping for the week, this versatile recipe is sure to become a cherished favorite. Its balance of creamy texture and savory depth proves that comfort food can be both indulgent and good for you.