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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.

Source: EatingWell Magazine, Fall 2003


Recipe Summary

1 hr

Nutrition Profile:



Ingredient Checklist


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.

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Nutrition Facts

about 3/4 cup
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.

2 starch, 1/2 vegetable, 1 fat