Mashed Garlicky Potatoes with Portobello Gravy
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.
2 starch, 1/2 vegetable, 1 fat