Mashed Garlicky Potatoes With Portabello Gravy

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups chopped cleaned portabello mushrooms (2 medium)
• 2 1/4 cups vegetable broth
• 3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon crumbled dried sage
• 1 tablespoon cornstarch
• 2 tablespoons water
• fresh ground pepper
• 1 -2 pinch crushed red pepper flakes
• 3 1/4 lbs russet potatoes, peeled and cut into 2-inch pieces (4-5 large)
• 4 large garlic cloves, peeled
• 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt (to taste)
• fresh ground pepper

Recipe

• 1 make portobello gravy:.
• 2 heat oil in a medium saucepan over medium heat.
• 3 add onion and garlic; cook, stirring often, until softened, about 5 minutes.
• 4 add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
• 5 add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
• 6 mix cornstarch and water in a small bowl.
• 7 stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
• 8 season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
• 9 make potatoes:.
• 10 place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
• 11 cover and cook over medium heat until the potatoes are tender, about 20 minutes.
• 12 drain, reserving cooking liquid.
• 13 return the potatoes and garlic to the pot; add butter (or oil).
• 14 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.
• 15 transfer the mashed potatoes to a warmed serving bowl and serve with portobello gravy.
• 16 make ahead tip:
• 17 keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.