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. Source: EatingWell Magazine, Fall 2003

Kathy Farrell-Kingsley


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Make Portobello Gravy.

  • 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.


Make Ahead Tip: The potatoes can be kept hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.

Nutrition Facts

216 calories; 4.8 g total fat; 2.1 g saturated fat; 8 mg cholesterol; 716 mg sodium. 876 mg potassium; 38.9 g carbohydrates; 3.2 g fiber; 3 g sugar; 5 g protein; 93 IU vitamin a iu; 12 mg vitamin c; 31 mcg folate; 34 mg calcium; 2 mg iron; 44 mg magnesium;

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Rating: 5 stars
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