Mashed Garlicky Potatoes with Portobello Gravy

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Mashed Garlicky Potatoes with Portobello Gravy

recipe by Kathy Farrell-Kingsley

 

Mashed potatoes, with all their homey goodness, are a

Thanksgiving tradition for many families. Here the

creamy texture is achieved without using cream or

milk—just a small amount of butter (or olive oil)

provides a luxurious finish. The secret is to use the

cooking liquid to moisten the puree. A rich-tasting

mushroom gravy takes this mash to new heights.

 

Prep time: 10 minutes

Start to finish: 30 minutes

To make ahead:The potatoes can be kept hot, covered

with parchment or wax paper, over a pan of barely

simmering water for up to 1 hour.

Degree of difficulty: easy

 

Ingredients:

 

Portobello Gravy (see recipe below)

 

3 1/4 pounds russet potatoes (4-5 large), peeled and

cut into 2-inch pieces

4 large cloves garlic, peeled

2 tablespoons butter or extra-virgin olive oil

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

 

1. Make Portobello Gravy.

2. 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 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 potatoes to a warm serving bowl and serve

with Portobello Gravy.

 

Makes 8 servings, about 3/4 cup each.

Per serving: 217 calories; 5 g total fat (2 g sat, 1 g

mono); 8 mg cholesterol; 39 g carbohydrate; 5 g

protein; 3 g fiber; 665 mg sodium.

 

 

Portobello Gravy

recipe by Kathy Farrell-Kingsley

 

Portobello mushrooms make a rich, earthy gravy. It is

also delicious made with fresh shiitakes. Leave the

mushroom pieces in for a chunky-style sauce or strain

them out for a velvety consistency.

 

Prep time: 10 minutes

Start to finish: 30 minutes

To make ahead: The gravy will keep, covered, in the

refrigerator for up to 2 days. Reheat on the stovetop

or in the microwave.

Degree of difficulty: easy

 

Ingredients

 

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 1/2 cups chopped cleaned portobello mushrooms (2

medium)

2 1/4 cups vegetable broth (see Note)

3 tablespoons tamari or reduced-sodium soy sauce

1/4 teaspoon dried thyme leaves

1/8 teaspoon crumbled dried sage

1 tablespoon cornstarch

2 tablespoons water

Freshly ground pepper to taste

 

1. Heat oil in a medium saucepan over medium heat. Add

onion and garlic; cook, stirring often, until

softened, about 5 minutes. Add mushrooms and cook,

stirring often, until they begin to release their

juices, about 10 minutes.

2. Add broth, tamari (or soy sauce), thyme and sage;

simmer for 10 minutes. Mix cornstarch and water in a

small bowl. Stir into the sauce and simmer, stirring

often, until slightly thickened, about 10 minutes

more. Season with pepper. If you prefer a smooth

gravy, pass it through a fine sieve (discard mushrooms

and onions). Serve hot.

 

Ingredient note: Commercial vegetable broth is readily

available in natural-foods stores and many

supermarkets. We especially like the Imagine and

Pacific brands, sold in convenient aseptic packages

that allow you to use small amounts and keep the rest

refrigerated.

 

Makes 2 cups chunky gravy or 1 cup smooth gravy, for 8

servings.

Per serving:(chunky): 44 calories; 2 g total fat (0 g

sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrate; 1

g protein; 1 g fiber; 510 mg sodium.

 

 

recipe source: www.eatingwell.com

 

 

 

 

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