EASY MASHED POTATOES AND MUSHROOM GRAVY

Who doesn't love a comforting bowl of mashed potatoes and gravy? This healthy comfort food staple comes from my cookbook Eating Whole, and I wanted to share it with you here since the holiday season is upon us and it's the perfect dish to bring to your next gathering or throw into your regular rotation. The mashed potatoes are light and fluffy, the gravy is rich and cozy with hints of thyme, and loaded with additional veggies. The best part is that the whole things comes together in 30 minutes!

EASY MASHED POTATOES AND MUSHROOM GRAVY

✔ 30 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Oil Free ✔ Serves 4

INGREDIENTS

Mashed Potatoes:

• 3 pounds gold potatoes, peeled and quartered

• 2 tablespoons fresh thyme

• Salt to taste

Mushroom Gravy:

• 1/4 cup vegetable broth for sautéing

• 1/2 cup sweet onion, diced

• 2 garlic cloves, minced

• 1/2 medium carrot, peeled and finely diced

• 4 ounces mushrooms, I used Baby Bella, thinly sliced

• 1/2 teaspoon fresh thyme

• 2 tablespoons arrowroot powder or cornstarch

• 1/2 cup vegetable broth

• 1 cup unsweetened soy or almond milk

• 2 teaspoons soy sauce OR tamari OR coconut aminos

• Salt and pepper to taste

1. In a large soup pot add potatoes and enough water to cover them. Boil for about 20 minutes. They are done when you can easily poke them with a fork. Drain the water, and put back into the pot (no heat). Add the thyme, as well as your desired amount of salt. Mash with a manual potato masher until desired consistency is achieved.

2. While the potatoes cook, make the gravy. In a medium sauce pan over medium heat, add the 1/4 cup of vegetable broth. Once warmed add in the onion, garlic, and carrots. Saute for 2 minutes adding more vegetable broth if needed to prevent burning.

3. Add the mushrooms and cook for 5 minutes. Add the fresh thyme and cook 1 more minute. Add the arrowroot powder or cornstarch and stir until combined with the vegetables cooking for 1 minute and stirring often. Add in the 1/2 cup of vegetable broth, the soy or almond milk, soy sauce, and then mix all until combined. Bring the mixture to a boil, then reduce to a low heat, about 7 to 10 minutes stirring often. You will know it's ready when the color of the gravy goes from a pale brown to a deeper golden brown.

4. Remove the gravy from heat once your desired texture has been attained and let sit for at least 5 minutes to allow for more thickening to occur. Serve potatoes with desired amount of gravy.

Watch the video version here: