The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. A rich-tasting mushroom gravy adds old-fashioned comfort.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Fall 2003

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Recipe Summary

total:
1 hr
Servings:
8
Nutrition Profile:
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Ingredients

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Directions

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  • Make Portobello Gravy.

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  • Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil. Cover and cook over medium heat until the potatoes are tender, about 20 minutes. Drain, reserving cooking liquid.

  • Return the potatoes and garlic to the pot. Add butter (or oil). Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency. Season with salt and pepper. Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.

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Nutrition Facts

216 calories; protein 5g 10% DV; carbohydrates 38.9g 13% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 2.6g; fat 4.8g 7% DV; saturated fat 2.1g 11% DV; cholesterol 7.6mg 3% DV; vitamin a iu 93IU 2% DV; vitamin c 12mg 20% DV; folate 31.3mcg 8% DV; calcium 33.9mg 3% DV; iron 1.8mg 10% DV; magnesium 44.5mg 16% DV; potassium 875.8mg 25% DV; sodium 715.7mg 29% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/30/2011
This is a great gravy for both vegetarians and meat eaters. We make up a batch for holidays so everyone can have gravy on their potatoes stuffing etc. You can also make ahead and freeze. Adjust seasonings to your liking. Truly a keeper! Read More