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Mashed Potatoes & Mushroom Gravy

By Melissa Huggins / 33 Comments

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Bring on the Creamy Mashed Potatoes & Mushroom Gravy! This traditional holiday goodness is so easy to make, super creamy, and comforting and it's the whole enchilada for your holiday meal.

Creamy mashed Potatoes & Mushroom Gravy on a plate with wine glass on the side.

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.

Mashed Potatoes & Mushroom Gravy overhead shot. Gravy boat on the side.

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 won't' 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, caramelized & nutty flavor to your potatoes. You can also add some chives, green onion, or rosemary - you name it.

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!

Overhead view of two plates of creamy mashed potatoes topped with mushroom gravy. Silver serving dish at the top with fresh rosemary.

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).

Mashed Potatoes & Mushroom Gravy with gravy boat in the background. Two forks in the middle.

Now you don't have to reserve this goodness just for a holiday dinner, you can enjoy this with lunch, a weeknight meal, or hell even breakfast! Yep, it's been done many times around here!

Ok guys, now it's crunch time. I have one more recipe to go up tomorrow, and it will be the grand finale of 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 🙂

Two white plates of creamy mashed Potatoes toped with Mushroom Gravy. Two forks in the middle.

I’d love to hear from you

If you make these Creamy Mashed Potatoes & Mushroom Gravy, let me know what you think by ★ star rating it and leaving a comment below. 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 so I don’t miss it.

Recipe

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5 from 8 votes

Vegan Mashed Potatoes with Mushroom Gravy

Bring on the dreamy Mashed Potatoes & Mushroom Gravy! This classic recipe is so easy to make, super creamy, comforting and vegan.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Vegan
Servings: 8
Calories: 183kcal
Author: Melissa Huggins

Ingredients

Mushroom Gravy

  • 2 tablespoons vegan butter or olive oil
  • ½ medium onion , diced small
  • 2 garlic cloves , minced
  • 8 oz mushrooms , diced
  • 4 tablespoons all-purpose flour
  • 3 cups vegetable broth (low Sodium)
  • ¾ teaspoon Himalayan salt , more to taste
  • Fresh ground pepper , to taste
  • ¾ teaspoon vegan Worcestershire sauce (sub soy sauce) ** See note

Mashed Potatoes

  • 2.5 lbs Yukon Gold Potatoes , cleaned w/ skins left on. (if potatoes are large, cut in half) *** See note
  • 4 tablespoons Vegan butter
  • 1 teaspoon Himalayan salt , more to taste (+2 teaspoons for boiling water)
  • Fresh ground pepper , to taste
  • ¼ - 1 cup soy milk , unsweetened (or any plant-based milk) *More as needed

Instructions

Mushroom Gravy

  • In a large pan over medium heat, add butter and a pinch of salt. Sauté the onions & garlic until translucent & lightly 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.

Mashed Potatoes

  • 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, ¼ cup milk salt & pepper. Mash until smooth & creamy. Add an additional ¼ 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!

Notes

*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.

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 554mg | Potassium: 756mg | Fiber: 3g | Vitamin A: 265IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 5.1mg
Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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melissa

About Melissa

I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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Comments

    5 from 8 votes (4 ratings without comment)

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    Recipe Rating




  1. Randy Johnston

    Hi Melissa,

    Made this gravy as an accessory to the Holiday Roast. My wife and I both loved it and will keep it as a go-to gravy. I made a couple of adjustments, such as adding a 1/4 of red wine, I used rye flour, and I used dried porcini mushrooms which I soaked for two days.

    Thanks for your recipes.
    Randy

    Reply

    • Support @ Vegan Huggs

      Hi Randy! We are so happy to hear that the modifications worked well and that you both enjoyed the recipe! Thanks so much for trying it out 🙂

      Reply

  2. Tina

    There amazing thanks for sharing.

    Reply

    • Support @ Vegan Huggs

      Hi Tina! Thank you for giving the recipe a try 🙂

      Reply

  3. Leading kids to a veg journey

    If I were to add nutritional yeast and thyme, at what point should I add it in? I can’t wait to make this and hope it turns out like yours!!

    Reply

    • Melissa Huggins

      I would add the thyme to the mushrooms in the last minute of cooktime. Then I would add the nutritional yeast with the broth. I hope this helps 🙂

      Reply

  4. dondo

    5 stars
    Bomb recipe, just made it, 10/10, added it to my 'alltimefavorites' folder 🙂

    Reply

    • Melissa Huggins

      What a nice compliment! Thank you for giving it a try 🙂

      Reply

  5. Lisa

    5 stars
    I made the mushroom gravy the other night and followed the recipe exactly. It was DELICIOUS. I'm actually not even vegan, but I'm hosting a Christmas party and a few guests coming are vegan. I wanted them to have a vegan gravy choice, and I am happy to report that this is some of the most delicious gravy I've ever tasted. Even my meat-eating husband said that he prefers this to an animal-based gravy. Thanks for the great recipe!

    Reply

    • Melissa Huggins

      Hi Lisa, Yay, this is so wonderful to hear! Thank you for making it and sharing your feedback. You're so kind to make something extra for your vegan friends. They will be so happy! Have a Merry Christmas! 🙂

      Reply

  6. Amy Acosta

    Absolutely delicious - thanks for such a great recipe!!!

    Reply

    • Melissa Huggins

      Hi Amy! Thank you so much!! SO happy you liked it. 🙂

      Reply

  7. Amy

    I wish I could have mashed potatoes right now!

    Reply

  8. Ginny McMeans

    These mashed potatoes and gravy look like the perfect side dish - every week!

    Reply

    • mhuggs

      Thank you, Ginny! It's a popular dish around here 🙂

      Reply

  9. Sarah

    I'm pretty sure I could eat mashed potatoes every day!

    Reply

    • mhuggs

      Me too! 🙂

      Reply

  10. Mel | avirtualvegan.com

    What great looking mashed potatoes and gravy! I could totally eat that as a meal! It's so rich and dark. I love gravy like that :O)

    Reply

    • mhuggs

      Thank you, Melanie! I like darker gravy, too 🙂

      Reply

  11. Amy Katz from Veggies Save The Day

    I love mushroom gravy! Your potatoes look fabulous!

    Reply

    • mhuggs

      Thank you, Amy! Have a wonderful Thanksgiving!

      Reply

  12. Dianne's Vegan Kitchen

    I'm always too lazy to make my own gravy, but you make it look so easy!

    Reply

    • mhuggs

      Thank you, Dianne. I get lazy sometimes too, but I'll make it if I have mushrooms in the fridge.

      Reply

  13. Jenn

    I'm certain I could make a meal out of JUST this!! These potatoes look ultra creamy and that mushroom gravy I could eat with a spoon! Happy Thanksgiving!

    Reply

    • mhuggs

      Thank you, Jenn! They are my favorite holiday side. Happy Thanksgiving!

      Reply

  14. Mary Ellen @ VNutrition

    These mashed potatoes and gravy have made my mouth water! I am going to try to get these on the menu for Thanksgiving!

    Reply

    • mhuggs

      Thank you, Mary Ellen! Happy Thanksgiving! 🙂

      Reply

  15. Becky Striepe

    Oh my gosh, this looks so rich and delicious!

    Reply

    • mhuggs

      Thank you, Becky 🙂

      Reply