Mashed Garlicky Potatoes with Portobello Gravy

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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 Recipe

Comments

Comment	Posted
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! winnib	2 days 13 hours ago