GARLIC MASHED POTATOES WITH HOMEMADE BROWN GRAVY
Potatoes are my absolute favorite. Scalloped, roasted, fried, they are all good in my book. With the holidays around the corner, why not share my favorite way to make mashed potatoes. There aren't too many things better than freshly mashed potatoes and gravy during the holidays.
For years, I was a boxed mashed potatoes girl. I thought making the fresh version would be a chore and time-consuming. Clearly, I wasn't paying attention when my parents made fresh mashed potatoes? Fresh mashed potatoes only take about 30 minutes to make. The flavor payoff is definitely worth the extra time. So, put the box away, it's time to make fresh garlic mashed potatoes.
You want me to eat carbs?
Before you pass on the potatoes, allow me to entice you a little. These are simple to make and – say it with me – PACKED WITH FLAVOR. These garlic mashed potatoes are dairy-free, and you would never guess it. Yes, russet potatoes are high in carbs, but they are also a good source of fiber, potassium, vitamin C, and vitamin B6.
We all know some of the benefits of potassium and vitamin C. If not, head over to my Pear and Cranberry Guacamole post to learn more. How about vitamin B6? This vitamin is known to help improve your mood and helps with PMS. No wonder potatoes make me so happy! Potatoes give all the good vibes. Now, let's get to mashing!
Let’s get into the Recipe!
In a large pot, boil water. Add enough water to cover the potatoes. Don't worry if you don't have enough; you can always add more if needed. Peel and roughly chop the potatoes as the water is heating up. Smash the garlic and remove the outer shell. After the water starts boiling, add in the potatoes and garlic. Let boil until potatoes are completely soft. You should be able to break them apart with a fork.
After the potatoes are tender, pour out the remaining water. Use a potato masher or large spoon to mash the potatoes and garlic in the pot. While mashing, add in the vegan butter, garlic powder, salt, and pepper. Then begin pouring the vegan milk. I used oat milk for the thickness, but any of your favorite unsweetened vegan milk will do. Pour a little in at a time until the desired consistency is met.
If you want to go for the bonus, make your own vegan gravy! In a saucepan, melt vegan butter over medium heat. Turn down the heat to low and add flour. Stir until the flour begins to look like wet sand. Then, begin pouring in the vegan milk slowly while whisking. Whisk until all the lumps are gone. Stir in vegan beef broth base, onion powder, salt, and pepper. Let cook over low heat for 2-3 minutes. Serve on top of your mashed potatoes.
Just A Suggestion…
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Garlic Mashed Potatoes with Brown Gravy
Ingredients
- 6 russet potatoes – peeled, roughly chopped.
- 4 cloves of garlic
- 3 Tbsp of vegan butter
- 1 Tsp garlic powder
- 1 Tsp salt
- 1 Tsp pepper
- ½ C. milk (add more if desired)
- 4 Tbsp vegan butter
- 4 Tbsp flour
- 2 C. plant-based milk (I used Oat)
- 2 Tbsp vegan beef broth base
- 2 Tsp onion powder
- Salt and pepper to taste
Instructions
- Heat large pot of boiling water. Add chopped potatoes and garlic.
- Boil until potatoes easily break apart with a fork. About 20 minutes.
- Drain water from potatoes and garlic.
- Use a potato masher or large spoon to mash the potatoes and garlic in the pot. While mashing, add in the vegan butter, garlic powder, salt, and pepper.Pour in vegan milk slowly and continue to mash up you get your desired consistency.
- Melt butter in a pan over medium heat
- Lower heat to low. Add flour and whisk until it looks like wet sand.
- Slowly add milk while whisking. Whisk until you see no more lumps.
- Add in beef broth base, onion powder, salt and pepper. Continue to stir.
- Stir over low heat for 2-3 minutes ensuring no lumps and all spices are well incorporated.
