Mashed Potatoes and Mushroom Gravy

Thanks for stopping by. If you are looking for easy and healthy plant-based gluten-free recipes, you have come to the right place. Today's recipe features potatoes. 

Do you like mashed potatoes? I do, and I love them smothered in this tasty mushroom gravy. 

Fall and cooler weather are around the corner, which started me thinking about heartier foods. Mashed potatoes and gravy really does it for me!

Both the mashed potatoes and the mushroom gravy are very easy to make. I simply quartered my potatoes, put them in the Instant Pot steamer basket, set to pressure cook for 8 minutes, and then released the steam when the potatoes were done. (You can boil or steam them on the stove top too). 

I suggest peeling the potatoes before quartering. 

I then carefully transferred the potatoes to a bowl, got out my potato masher, and had mashed potatoes in minutes. 

 For a creamier mashed potato, add 1/4 cup of nut milk when mashing or whipping. 

The mushroom gravy is made from a handful of ingredients: 

freshly sliced mushrooms, celery, corn starch, and gluten free soy sauce - all sautéed together in a skillet.  

I always find potatoes very satisfying and really enjoy them as a side dish. With the mushroom gravy, I don't need any oil or butter on the potatoes.  

I used baby portobello mushrooms but white mushrooms would work fine too. 

Mushrooms cook down so I used a 12 ounce container of mushrooms for this recipe. 

Ingredients For Mashed Potatoes 

6 gold potatoes, washed, peeled, and quartered and then steamed 

sea salt

Optional: 1/4 cup of nut milk 

Directions: 

Steam potatoes until soft and mash using a potato masher.

Ingredients For The Mushroom Sauce

12 ounce package of baby portobello mushroom, cleaned, and sliced

1/2 cup of chopped celery

2 tablespoons of corn starch ( I use Non GMO) 

3/4 cup of vegetable broth

1/4 cup of GF soy sauce or Tamari sauce

Optional: Any herbs growing in the garden such as sage or thyme.

Directions:

Add mushrooms and celery to a large wide skillet and sauté for 4 minutes, stirring.  In a separate glass, add corn starch, soy sauce, and broth and stir well. Pour over the mushrooms and stir well. Continue to sauté, stirring for another 2 minutes until corn starch thickens.