Mashed Garlicky Potatoes with Portabello Gravy
Elevate your comfort food game with this irresistible recipe for Mashed Garlicky Potatoes with Portobello Gravy. Creamy, buttery russet potatoes are infused with the rich, caramelized sweetness of roasted garlic, creating a side dish that’s lusciously smooth and flavorful. Paired with a savory homemade gravy made from tender portobello mushrooms, sweet onions, and a touch of thyme, this hearty dish is a plant-based delight perfect for cozy weeknight dinners or special occasions. Embrace the perfect balance of creamy and savory with this satisfying recipe that’s both indulgent and easy to make. Plus, it’s ready in just one hour and serves six, making it an ideal choice for family meals or entertaining guests. Garnish with fresh thyme for a finishing touch that’s as elegant as it is delicious.
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Recipe Information
Ingredients
- 2.5 lbs Russet potatoes
- 8 whole Garlic cloves
- 6 tbsp Butter
- 0.75 cup Heavy cream
- 1 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Olive oil
- 8 oz Portobello mushrooms
- 1 medium Onion
- 2 tbsp Flour
- 2 cups Vegetable broth
- 1 tbsp Soy sauce
- 1 tsp Fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Peel the garlic cloves and place them on a small piece of aluminum foil. Drizzle with olive oil, fold the foil into a packet, and roast in the oven for 20 minutes, or until tender and golden.
Peel and chop the russet potatoes into equal-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the roasted garlic, 4 tablespoons of butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.
Chop the portobello mushrooms and onion into small, bite-sized pieces.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook for 3-4 minutes until softened.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while whisking to prevent lumps. Add soy sauce and fresh thyme.
Simmer the gravy for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency. Season with additional salt and pepper, if needed.
Serve the mashed potatoes on a plate or in a bowl and top generously with the portobello gravy. Garnish with additional thyme, if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
