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!
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
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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.
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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.
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Serve warm and enjoy!
Mushroom Herb Gravy
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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.
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Add the flour and stir to coat everything with the flour. Cook for one minute.
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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.
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Season with salt and pepper, serve warm and enjoy!
