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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