You can make Mashed Potatoes with Mushroom Gravy for everyday dinners, and for special occasions. It seems to morph into a fancy or simple dish depending on whether it’s sitting on everyday china or special occasion china. Have you noticed that? This is simple, homemade, comfort food. We think any guest would love to be invited to a dinner featuring homemade mashed potatoes and homemade gravy.
- 2.5 lbs - potatoes, chopped
- 2 tbs - cornstarch
- 1 1/2 cups - water
- 2 8 oz pkgs - mushrooms, cleaned and sliced
- 1/4 tsp - ground sage
- 1 cup - soy milk, plain and unsweetened, warmed
- Boil or steam the potatoes until tender, about 20 minutes. Drain.
- Dissolve the cornstarch in the water. Set aside.
- While the potatoes are cooking, place the mushrooms in a large, non-stick skillet over medium heat. Cover, and sauté the mushrooms until tender, about 10 minutes. There will be mushroom juice in the skillet.
- In the same skillet over medium-high heat, add the cornstarch-water mixture (stir again before adding), and the sage. Bring to a boil, and cook until the sauce is thickened. Salt to taste.
- Using a potato masher or the flat beater on a stand mixer, beat the cooked potatoes until smooth. Add the warm soy milk and continue beating until well combined.
- To serve, ladle the mushroom gravy over the mashed potatoes.
Nutrition (per serving): 208 calories, 80% calories from carbohydrates, 14% calories from protein, 7% calories from fat, 6.2g fiber.