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Mashed Garlicky Potatoes with Portobello Gravy

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (8 votes)

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. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.



READER'S COMMENT:
"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...
Mashed Garlicky Potatoes with Portobello Gravy

1 Review for Mashed Garlicky Potatoes with Portobello Gravy

11/19/2009

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!

Comments (1)

1 comment

 
rachel.m.braun wrote 3 years 34 weeks ago

This recipe is so awesome, delicious, and easy to prepare. The flavor of the gravy is great and compliments the garlicky mashed potatoes! Will definitely make again!

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