Mashed Potatoes & Herbed Mushroom Gravy

Mashed Potatoes and Gravy have always been in my top five favorite things to eat….until I found out how bad my lactose intolerance was 😦 Then it became my top five things I’ll never eat again. Well, it’s made a comeback and I finally found a gravy that didn’t require milk and still tasted decent enough that my allergy-free peeps didn’t complain about.

Ingredients (Mashed Potatoes):

  • Yukon Gold Potatoes or Red Potatoes, cut into cubes
  • Almond Milk
  • “Fake” butter (I always use Country Crock at home.)
  • garlic powder
  • onion powder
  • salt and black pepper
  • parsley
  • chicken bouillon


Boil a pot of water and add the potatoes (cube them so it cooks faster). Once the potatoes are cooked (pierces easily with a fork). Dump the water out and mash the potatoes. Keep the heat on low and add the butter and milk. Start with 3 tbsp. of milk and add more until you reach the desired consistency. Season the potatoes to taste and serve with the gravy.

Ingredients (Gravy):

  • 3 tbsp. “fake” butter
  • minced garlic
  • 8 oz. mushrooms
  • 3 tbsp. flour
  • 2 cups vegetable broth
  • 3 sprigs fresh thyme
  • 1 tsp. dried sage
  • salt and pepper


Rinse the mushrooms and slice thinly. Melt the butter in a pan over medium heat. Add the garlic and saute to release the aroma. Add the mushrooms and saute until they are soft (release all of the moisture). Turn the heat to medium-low and add the flour. It should turn into a paste over the mushrooms and coat the pan. Saute until it’s golden brown. Whisk in the vegetable broth. Whisk until all of the flour has dissolved. Add the thyme, sage, and pepper; stir to combine. Allow the gravy to simmer until desired thickness. Taste and adjust the seasoning with salt and pepper.


One Comment Add yours

  1. mistimaan says:

    I love mashed potatoes and your recipe is great 🙂

    Read my blog about mashed potatoes


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