This post is sponsored by Primal Kitchen. All opinions are my own.
Creamy Mashed Potatoes topped with a savory Mushroom Gravy. Garlicky, comforting, and flavorful. Such a simple and easy recipe to whip up. Eat this as a side dish or add plant protein as a main dish.
Which Potatoes to Use – For this recipe I used russet potatoes. However, if you do not have russet potatoes I recommend using yukon gold potatoes or a mix of both yukon and russet potatoes.
For a super creamy mashed potato I suggest peeling off the outer layer of skin of your potatoes. You can leave some of the skin on your potatoes as well, it will just add some texture to your mashed potatoes. If you do leave the skin on just make sure to really scrub and clean your potatoes to get the dirt off prior to cutting and boiling them.
Boiling your Potatoes- Add salt to your water while boiling Make sure to boil your potatoes so they are nice and tender. You can check to see if they are all the way cooked but piercing it with a fork. If it pierces easily, then it is cooked all the way through.
- After you have cooked your potatoes you can use a potato masher or an immersion blender to mash your potatoes to your desired consistency. Depending on how you like the texture of your potatoes will depend on how long you will mash them.
- For a creamier texture I recommend using an immersion blender. For a more textured mashed potato I would use a potato masher.
- Next, add the milk, butter, salt, and pepper. Mash the potatoes until they are fluffy and creamy. Lastly, I like to taste the potatoes and add additional seasoning and butter.
Primal Kitchen’s flavorful Mushroom Gravy definitely makes dinners as a busy Mom easy. This Mushroom Gravy is already ready to eat. All I did for this recipe is saute onions, mushrooms, and garlic then pour the gravy and cook until warm. It was that simple!
This recipe is perfect as a side dish or as a main dish. If serving as a main dish I just recommend adding plant protein like:
If you are adding cooked chickpeas or white beans I recommend adding them to the pan when you pour in the gravy. If you are using baked tofu add it after you have divided the mashed potatoes and gravy in your bowl. Simply place the tofu on top of the gravy in your bowl. Adding the baked tofu in with the gravy might make it too soggy.
I love using Primal Kitchens Organic Mushroom Gravy for its quality ingredients and no artificial ingredients. This sauce is perfect for the holidays coming up!
To get your own jar of this creamy Mushroom Gravy head to Primal Kitchen’s website and get 10% off your next purchase. Just use the code ITSALLGOODVEGAN. With this affiliate code I will receive a small commission.
These Mashed Potatoes with Mushroom Gravy is:
Simple to make
If you make this Mashed Potatoes with Mushroom Gravy I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
Mashed Potatoes with Mushroom Gravy<br />
Garlicky, comforting, and flavorful. Such a simple and easy recipe to whip up.
- 7-8 medium russet or yukon gold potatoes, peeled and sliced
- ⅓ cup dairy-free butter, add more for a buttery mashed potatoes
- 3/4 cup dairy-free milk, unsweetened
- 2 tsp garlic powder
- 1/2 tsp sea salt
- ½ tsp pepper
- 1 tsp oil, I used avocado oil
- 1 large onion, sliced thinly
- 8 ounces of white mushrooms, sliced thinly
- ½ tsp salt
- 1 jar (12 ounces) Primal Kitchen’s No Dairy Mushroom Gravy [recipe-ingredients title="Garnish"]
- Fresh or dried thyme
- Fill a large pot with water. Turn the stove top on to medium-high heat and bring the water to a boil. Once boiling, add your potatoes and salt. Cook for 20-25 minutes or until the potatoes are tender. To see if they are cooked all the way, stick a fork in the potatoes. If they pierce easily they are cooked completely.
- Drain potatoes and place them back in the pot or a large glass bowl. Using a potato masher or immersion blender, mash the potatoes to your desired consistency. Add the butter, milk, garlic powder, salt, and pepper and mix until combined. Taste potatoes and add additional seasoning (salt and pepper).
- Heat a large pan on medium heat and add the oil and onions. Saute the onions for 3-4 minutes. Next, add the mushrooms and garlic. Saute the mushrooms until they are tender, about 4 minutes. Lastly, add the jarred mushroom gravy and mix. Cook the gravy, stirring occasionally, until it is warm.
- Divide the mashed potatoes into the bowl and top with the mushroom gravy. Garnish with dried or fresh thyme.
Make it Your Own
- Add plant protein to the gravy. Some of my favorites include chickpeas or white beans.
- For an extra buttery mashed potato add more butter.
- Want to add more veggies to this dish? Serve the potatoes and gravy with steamed broccoli.