Creamy Mashed Potatoes with Mushroom Gravy
Ingredients
Mashed potatoes
- 7-8 Yukon gold potatoes, quartered
- 1 cup cauliflower florets
- 1/2-3/4 cup unsweetened almond milk
- 1 tbsp vegan butter (optional)
- 1 tbsp nutritional yeast (optional)
- 1 tsp garlic powder
- 1 tsp miso paste
- Salt and pepper to taste
Mushroom gravy
- 1 8oz container sliced mushrooms
- 1/2 small onion diced
- 2 tsp olive oil
- 3 cloves garlic, minced
- 2 tbsp flour
- 1 1/2 cups vegetable broth
- 1/2 tbsp soy sauce
- 4 sprigs fresh thyme
- 1 tsp miso paste
- Salt and pepper to taste
Preparation
Mashed potatoes
Steam or boil potatoes and cauliflower for about 10 minutes or until soft to pierce with a fork.
In a mug, microwave your almond milk for 20-25 seconds to warm.
Remove steamed potatoes and cauliflower and place in a bowl.
Pour half of the milk into your potatoes along with the butter.
Using a potato masher or large whisk, mash potatoes to help smooth them.
As you mash, add additional milk until creamy desired consistency is reached.
Add in nutritional yeast, miso paste, and garlic powder and continue to mash and mix the potatoes until creamy.
Once the miso is mixed in well, add salt and pepper to taste and serve.
Mushroom gravy
Add oil to a medium saucepan over medium heat and add in onions and mushrooms and sauté until mushrooms have cooked down.
Add in garlic and sauté again until fragrant.
Sprinkle flour in and combine with mushrooms and sauté for a minute before adding vegetable broth and soy sauce.
Mix well to help break up flour clumps completely.
Add in thyme and allow to simmer on low for about 5-8 minutes to thicken.
Mix miso paste with 2 tbsp water and break out clumps.
Add mixture to your saucepan and stir well.
Allow to cook on low for another 3 minutes.
Remove from heat and adjust salt and pepper to taste and remove thyme sprigs.
