Mashed Garlicky Potatoes With Portabello Gravy

Manami's Note:

The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency. EatingWell Magazine, Fall 2003 Edition

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

PORTOBELLO GRAVY

• 1 tablespoon extra virgin olive oil
• 1 medium onion , finely chopped
• 2 garlic cloves , minced
• 1 ½ cups chopped cleaned portabello mushrooms (2 medium)
• 2 ¼ cups vegetable broth
• 3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce
• ¼ teaspoon dried thyme leaves
• 1⁄8; teaspoon crumbled dried sage
• 1 tablespoon cornstarch
• 2 tablespoons water
• fresh ground pepper
• 1 -2 pinch crushed red pepper flakes

POTATOES

• 3 ¼ lbs russet potatoes , peeled and cut into 2-inch pieces (4-5 large)
• 4 large garlic cloves , peeled
• 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons extra virgin olive oil
• ½ teaspoon salt (to taste)
• fresh ground pepper

Directions:

1. MAKE PORTOBELLO GRAVY:.
2. Heat oil in a medium saucepan over medium heat.
3. Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
4. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
5. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
6. Mix cornstarch and water in a small bowl.
7. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
8. Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
9. MAKE POTATOES:.
10. Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
11. Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
12. Drain, reserving cooking liquid.
13. Return the potatoes and garlic to the pot; Add butter (or oil).
14. Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.
15. Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
16. MAKE AHEAD TIP:
17. Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.

Reviews

[Maitri]

I had some Portabello mushrooms to use up and this gravy recipe was perfect. I used a little red wine in place of some of the broth. Other than that, I followed the recipe and left it nice and chunky. Thanks!

[wicked cook 46]

I made a roasted garlic mashed potatoes instead of the recipe posted but this gravy is to die for. I kept it chunky since I was NOT going to toss all that mushroom goodness LOL I had to substitute chicken broth for the veg broth and I think a beef broth would make this even richer. The gravy part is a definite keeper Made for New Kids on the Block Marc 2009