Name: Creamy Mashed Potatoes and Mushroom Herb Gravy (V/GF)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 large russet potatoes (peeled and cut in half lengthwise); 1/2 cup unsweetened nondairy milk ((I use almond milk)); 1/4 cup vegan butter ((I use Earth Balance)); salt and pepper to taste; 2 tbsp oil ((I use coconut or olive oil)); 4 garlic cloves (peeled and minced); 8 oz package of sliced baby portabella or cremini mushrooms; 2 tbsp fresh rosemary (finely chopped); 8 fresh sage leaves (finely chopped); 1 tbsp onion powder; 1/2 cup gluten-free all purpose flour ((you can use regular all purpose if you're not gluten-free)); 1 cup unsweetened nondairy milk ((I use almond milk)); 1/2 cup low-sodium vegetable broth; Salt and pepper to taste

Mashed potatoes and gravy should never be skipped on Thanksgiving!

This was the one Thanksgiving dish (other than pie) that I would have seconds of, if not thirds. It wasn’t until I cut out dairy from my diet that I realized that mashed potatoes always have a generous amount of cream, butter and milk. So disappointing! However, I have made mashed potatoes by simply just mashing cooked potatoes and it wasn’t the worst thing I’ve tasted, but it definitely wasn’t the greatest. Clearly the dairy is in there for a reason.

These Mashed Potatoes with Mushroom Herb Gravy have all the creaminess you deserve in your mashed potatoes and gravy without the actually cream!

The potatoes are fluffy, buttery and velvety smooth. They take jut 3 ingredients and 30 minutes to make. They’re so simple, yet so delicious and satisfying. I ended up eating a whole serving before remembering the gravy!

Even though the mashed potatoes are great enough on their own, the gravy should never be forgotten! It’s super creamy, thick, savory and delicious.

Together, this is definitely a dish that you’ll want seconds of at your Thanksgiving feast!

If you end up making it, I would love to hear about it! Comment and rate the recipe and be sure to find me on Instagram and Facebook to share your photos with me!

Creamy Mashed Potatoes and Mushroom Herb Gravy (V/GF)

These mashed potatoes and gravy have all the creaminess you deserve in your mashed potatoes and gravy without the actually cream!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Bunny

Ingredients

Mashed Potatoes

3 large russet potatoes peeled and cut in half lengthwise
1/2 cup unsweetened nondairy milk (I use almond milk)
1/4 cup vegan butter (I use Earth Balance)
salt and pepper to taste

Mushroom Herb Gravy

2 tbsp oil (I use coconut or olive oil)
4 garlic cloves peeled and minced
8 oz package of sliced baby portabella or cremini mushrooms
2 tbsp fresh rosemary finely chopped
8 fresh sage leaves finely chopped
1 tbsp onion powder
1/2 cup gluten-free all purpose flour (you can use regular all purpose if you're not gluten-free)
1 cup unsweetened nondairy milk (I use almond milk)
1/2 cup low-sodium vegetable broth
Salt and pepper to taste

Instructions

Mashed Potatoes

Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. 2. Drain, and return the potatoes to the pot.
Mash the potatoes with a potato masher until smooth, then add the vegan butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed.
Serve warm and enjoy!

Mushroom Herb Gravy

Heat oil in a large frying pan over medium-high heat. Once oil is hot, add the garlic, mushrooms, rosemary, sage and onion powder. Cook until mushrooms are soft, about 5 minutes.
Add the flour and stir to coat everything with the flour. Cook for one minute.
Stir in nondairy milk and vegetable both. Let simmer on medium-low heat for 5 minutes or more (more for a thicker gravy). Stir occasionally.
Season with salt and pepper, serve warm and enjoy!