Print

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.
Course Side Dish
Cuisine American, Vegan
Keyword Mushroom Gravy, Vegan Gravy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 183kcal
Author Melissa | Vegan Huggs

Ingredients

Mushroom Gravy

  • 2 tablespoons vegan butter or olive oil
  • 1/2 medium onion , diced small
  • 2 garlic cloves , minced
  • 8 oz mushrooms , diced
  • 4 tablespoons all-purpose flour
  • 3 cups vegetable broth (low Sodium)
  • 3/4 teaspoon Himalayan salt , more to taste
  • Fresh ground pepper , to taste
  • 3/4 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
  • 1/4 - 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, 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!

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: 5.3% | Vitamin C: 20.6% | Calcium: 4.7% | Iron: 28.5%