Making vegan mashed potatoes is really simple. You just need two simple ingredient swaps, and I love adding garlic for a rich savory flavor.
Mushroom gravy is a fantastic alternative to meat-based gravy, and is so flavorful that I love it even though I’ve never liked gravy.
Garlic Mashed Potatoes & Mushroom Gravy Recipe
Makes 4 servings
The key for a good mushroom gravy is to fully cook the mushrooms, so that they get really dark and brown, and to use a good quality red wine and/or balsamic vinegar for a full-bodied flavor.
The secret to making super creamy mashed potatoes is to make sure they cook fully, and then rather than mashing them puree them with a hand blender or beaters.
Seriously, it makes the most amazing texture. I do the same thing when I make mashed sweet potatoes and I get slightly addicted to the whipped texture.
I included these mashed potatoes, along with an alternative nutrient-dense version, as one of the side dishes I included in the holiday menu I put together for my Healthy Holiday Guide, which I’ll be posting for sale very very soon! In time for Thanksgiving, I promise 🙂
And hope you enjoy the ‘throwback’ video making this dish in my old kitchen.
- 4 large potatoes, chopped
- 2-3 garlic cloves
- 1/4 cup non-dairy milk (almond, rice, hemp, etc)
- 1 Tbsp coconut oil (optional)
- pinch salt
- 2 cups mushrooms, sliced
- 1/4 cup red wine
- 2 tsp olive oil
- 1/4 cup water
- 1 Tbsp arrowroot powder or kudzu (or flour)
- 2 Tbsp balsamic vinegar
- Boil the chopped potatoes in lightly salted water for about 20 minutes, until soft. You can saute the minced garlic cloves, or bake them whole for a very mild flavor, or leave them raw if you really like a garlic kick. Drain the potatoes. You can save some of that water for the gravy if you like. Leave a small amount of water in to mash them with. Mash the potatoes with the garlic, milk, coconut oil and salt to taste. You can use a hand blender or beaters to make the potatoes extra creamy.
- While the potatoes boil, saute the mushrooms in the oil until they are soft and dark, about 20 minutes. Once they have released and then reabsorbed their own liquid, deglaze the pan with red wine. Add the balsamic vinegar and water, along with a pinch of salt to bring the flavors together. Dissolve the arrowroot or kudzu (or flour) in a small amount of water. Stir it into your gravy until it is nearly boiling and it thickens. Serve the gravy over a large scoop of mashed potatoes.