Creamy Mashed Potatoes with Mushroom Gravy

A vegetarian Thanksgiving plate still needs gravy, and this one earns its place. Finely chopped cremini mushrooms are browned until dark and savory, then simmered with thyme, vegetable broth and a spoonful of soy sauce. The result is rich enough that nobody at the table will miss the turkey drippings.

It goes over fluffy Yukon Gold mashed potatoes made the simple way, with butter, warm milk and a little sour cream. Make extra gravy, because it is just as good spooned over our Lentil Walnut Holiday Loaf and Classic Sage and Herb Stuffing.

Creamy Mashed Potatoes with Mushroom Gravy

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Buttery, fluffy Yukon Gold mashed potatoes with a rich, savory mushroom gravy made from browned cremini mushrooms, thyme and vegetable broth. The vegetarian Thanksgiving side nobody will guess is meatless.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the mashed potatoes

• 3 pounds Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
• 1 tablespoon salt for the cooking water
• 6 tablespoons butter cut into pieces
• 3/4 cup whole milk warmed
• 1/4 cup sour cream
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper

For the mushroom gravy

• 3 tablespoons butter
• 8 ounces cremini mushrooms finely chopped
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 1/2 cups vegetable broth
• 1 tablespoon soy sauce
• 1/4 teaspoon black pepper

Method

 

1. Put the potatoes in a large pot and cover with cold water by about 1 inch. Add the tablespoon of salt. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until a knife slides into the potatoes with no resistance.
2. While the potatoes cook, start the gravy. Melt the 3 tablespoons of butter in a large skillet or saucepan over medium heat. Add the mushrooms and onion and cook for 8 to 10 minutes, stirring now and then, until deeply browned. Stir in the garlic and thyme for 30 seconds.
3. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the broth. Simmer, stirring often, for 6 to 8 minutes, until the gravy is thick enough to coat a spoon. Stir in the soy sauce and pepper, then taste and add salt if needed. Keep warm over low heat.
4. Drain the potatoes well and return them to the hot pot. Set the pot over low heat for 1 minute, shaking it once or twice, to steam off the extra moisture.
5. Take the pot off the heat. Mash the potatoes with the 6 tablespoons of butter until smooth. Stir in the warm milk a little at a time, then the sour cream, 1/2 teaspoon salt and the pepper. Stop as soon as the potatoes are creamy, since overmixing makes them gluey.
6. Spoon the mashed potatoes into a warm serving bowl, make a well in the top, and ladle over some of the gravy. Serve the rest of the gravy at the table.

Notes

Make ahead: the gravy keeps in the refrigerator for up to 2 days. Reheat it gently with a splash of broth. The mashed potatoes can be held in a slow cooker on the warm setting for up to 2 hours; stir in a little warm milk before serving.

For a smooth gravy: blend it with an immersion blender, or leave it chunky for more texture.

To make it vegan: use vegan butter and unsweetened oat or soy milk, and leave out the sour cream or use a plant-based one. Gluten-free: use a gluten-free flour blend and tamari in the gravy.

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