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.
- 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
- 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
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.
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.
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