Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; carbohydrates 38.9g; dietary fiber 3.2g; sugars 2.6g; fat 4.8g; saturated fat 2.1g; cholesterol 7.6mg; vitamin a iu 93IU; vitamin c 12mg; folate 31.3mcg; calcium 33.9mg; iron 1.8mg; magnesium 44.5mg; potassium 875.8mg; sodium 715.7mg; thiamin 0.2mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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