Mushroom Sauce & Mashed Potatoes
Ingredients
- 7 yukon gold potatoes (7 cups when chopped up)
- 1 sweet potato (3 cups when chopped)
- pinch of salt
- 1 tsp dried rosemary
- 5 garlic cloves, minced
- 3 tbsp olive oil
- for the mushroom sauce: ?
- 1 1/4 cups chopped onion (half a large onion)
- 3-4 tbsp avocado oil
- 4 cups sliced cremini (baby bella) mushrooms
- 1/8 tsp pepper
Preparation
Add the potatoes and sweet potato to a large pot filled with cool water and a pinch of salt. Water should be an inch higher than the potatoes.
Bring to a boil and cook for 20 min. When done, set aside a cup of the potato water for the recipe. You can discard the rest or put it in the fridge and drink later when it’s cold!
Add the olive oil and minced garlic to the potatoes. Mash everything up! Add the potato water to the mash in small increments to get your desired consistency. For a really smooth texture, you can use a hand blender for a few seconds to mix the potatoes together, but do not overmix!
In a saucepan over medium heat, add the onion with 1 tbsp oil. Cook over medium heat for 4 minutes while stirring.
Add mushrooms and 2-3 tbsp oil. Stir consistently while cooking over medium heat for 6 min.
Add pepper and vegetable broth, and stir. Bring to a light boil and immediately reduce to a simmer. Simmer for 7 min.
In a small bowl, whisk the water and flour together to make a thin slurry. Add the slurry to the mushroom mix and stir over medium heat until sauce has thickened. Serve immediately with mashed potatoes. If you’re serving later, keep over a low heat and stir occasionally to prevent a skin from forming.