Mashed Garlicky Potatoes With Portabello Gravy

“The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency. EatingWell Magazine, Fall 2003 Edition”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE PORTOBELLO GRAVY:
  2. Heat oil in a medium saucepan over medium heat.
  3. Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
  4. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
  5. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
  6. Mix cornstarch and water in a small bowl.
  7. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
  8. Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
  9. MAKE POTATOES:
  10. Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
  11. Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
  12. Drain, reserving cooking liquid.
  13. Return the potatoes and garlic to the pot; Add butter (or oil).
  14. Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.
  15. Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
  16. MAKE AHEAD TIP:
  17. Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: