Bring on the dreamy Mashed Potatoes & Mushroom Gravy! This traditional holiday goodness is so easy to make, super creamy, comforting and it’s the whole enchilada to your holiday meal.
We’re getting down to the wire here – Thanksgiving is just 2 days away! Gah! I just posted my Vegan Green Bean Casserole on Saturday, and now I’m here to present to you – my Mashed Potatoes and Mushroom Gravy. A must for all holiday tables!
Potatoes cooked in most forms are comforting and delicious, BUT mashed & smothered in a creamy, savory & rich mushroom gravy? Well, now that’s on another level and I think most of us can relate. This is the epitome of comfort food! Mashed potatoes and gravy are a match made in heaven – who can resist the fluffiness, creaminess & savoriness? I sure can’t…let me at it! Pass the shovel please!
These mashed taters are so simple to make and they are super creamy & buttery. This recipe is almost effortless and you won’t need anything fancy just a good old potato masher.
Go for the gold, when you go for the potatoes – Yukon Gold, that is! Seriously, if you want fluffy & buttery potatoes, without buttloads of butter, then go for these potatoes – you wont’ regret it! They are the key to the creamiest, butteriest potatoes on the planet.
If you wanna kick things up a notch, add some roasted garlic to these dreamy potatoes. Just use 4-5 roasted cloves and mash them into the mix. You’ll add an extra buttery, sweet, caramalized & nutty flavor to your potatoes. You can also add some chives, green onion, or rosemary – you name it.
Now let’s talk more about this mouth-watering mushroom gravy…
It will be your best friend at your next dinner party. It’s rich, savory, creamy and delightful. Seriously, it can be poured over everything on your plate, so you might want to make extra for those pesky guests!
There’s no greasy drippings (a.k.a melted animal fat) in this rich & savory sauce, just sautéed onions, garlic, mushrooms, vegan butter, vegetable broth, organic flour, and seasonings. It’s simple, tasty & smooth. You won’t be clogging your arteries with this tasty vegan gravy either. Bonus!
I kept this gravy simple with minimal ingredients, but feel free to amp it up with a pinch of thyme or a teaspoon of nooch (a.k.a. nutritional yeast).
Ok guys, now it’s crunch time. I have one more recipe to go up tomorrow, and it will be the grand finale for the Thanksgiving festivities. I’m so excited to share it with y’all! I hope my fingers can type it up in time (tick-tock). Wish me luck! I’ll be back real soon 🙂
Bring on the dreamy Mashed Potatoes & Mushroom Gravy! This classic recipe is so easy to make, super creamy, comforting and vegan.
15 minPrep Time
40 minCook Time
55 minTotal Time
- In a large pan over medium-heat, add butter or oil and a pinch of salt. Sauté the onions & garlic until translucent & browned, about 4-6 minutes.
- Add mushrooms & sauté until browned, about 5-7 minutes. Stir in remaining salt & pepper.
- Add flour and combine well. Stir & cook for 1 minute.
- Slowly stir in vegetable broth and bring to a simmer. Add Worcestershire sauce. Lightly simmer for 5-7 minutes, until gravy thickens up.
- Taste for salt and add more as needed.
- Place the potatoes in a large pot, and cover with cold water (1-2 inches over potatoes). Add two teaspoons of salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender & easily pierced with a pairing knife or fork, with no resistance when falling off. About 25-30 minutes.
- Drain potatoes well, and place back in pot. Return pot to stove. Over low heat, mash potatoes for 1-2 minutes, to let the steam escape.
- Now add butter, 1/4 cup milk salt & pepper. Mash until smooth & creamy. Add an additional 1/4 cup of milk at a time, as needed. *You might not need all the milk. Be careful, because too much milk can make the potatoes soupy.
- Taste for salt and add as needed. Enjoy!
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.
**Worcestershire isn't typically vegan, but there are vegan versions to choose from. I purchase Annie's Organic Vegan Worcestershire Sauce or The Wizard's Organic Worcestershire Sauce and there are others on the market. Make sure to read the labeling before purchase.
*** Potatoes: Keep potatoes all close to the same size, for even cooking. Larger ones can be cut in half to match the smaller ones. Peel if preferred.
*Keep mashed potatoes in a warm oven, until ready to serve.
*If you're making these potatoes the day before, take them out of the fridge one hour before cooking time and set on the counter. Reheat at 350 F for 20-30 minutes, until thoroughly heated. Add a few pats of vegan butter, if needed.
*Mushroom Gravy Add-Ons: This mushroom gravy is delish just like this, but if you want to get fancy, you can add a pinch of thyme to the mushrooms. You can also add a teaspoon of nutritional yeast to the broth for a creamier flavor.
*Mashed Potato Add-Ons: To kick things up even more, you can add Roasted Garlic to the mix. Just mash 4-5 cloves into the potatoes. Vegan sour cream is delicious, too. Replace with the milk, or use half of each. Add a little bit at a time as needed, to avoid runny potatoes. Full-fat coconut milk is another great replacement. Shake can well before using.
If you make this recipe, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.
*Pin for later 🙂
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