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How to make mashed potatoes with mushroom gravy

Make Mashed Potatoes With Mushroom Gravy

61
STEPS
INGREDIENTS

Peel, half, and boil potatoes until they're fork tender, about 20-30 minutes. Reserve the boiling water.

Peel, half, and boil potatoes until they're fork tender, about 20-30 minutes. Reserve the boiling water.

Mash with a ricer or masher and mix with heated almond milk and salt.

Mash with a ricer or masher and mix with heated almond milk and salt.

Slice up some mushrooms. Here we used white buttons.

Slice up some mushrooms. Here we used white buttons.

Grill with a little oil until they get nice and browned.

Grill with a little oil until they get nice and browned.

Make a roux with oil and brown rice flour. Toast it a bit, and then add some potato water, earth balance, and fresh herbs.

Make a roux with oil and brown rice flour. Toast it a bit, and then add some potato water, earth balance, and fresh herbs.

Next add your mushrooms and stir for several minutes until it thickens up. Finish with a squeeze of lemon to brighten it up.

Next add your mushrooms and stir for several minutes until it thickens up. Finish with a squeeze of lemon to brighten it up.

  • 6.0 Large Yukon Gold Potatoes
  • 4.0Tbsp Salt
  • Pinch cayenne pepper
  • Pinch white pepper
  • 1.0c Unsweetened almond milk, heated
  • 1/4c Brown rice flour
  • 1/2Tbsp Earth Balance
  • 1.0Tbsp White wine
  • 1/8Tbsp Cayenne pepper
  • 1/2Tbsp Fresh oregano
  • 1/2Tbsp Fresh thyme
  • 3/4c Reserved potato water
  • Squeeze of lemon
San Francisco, CA
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