Creamy Mashed Potatoes with Vegetarian Gravy
Fluffy, buttery mashed potatoes paired with a rich, savory vegetarian gravy. This comforting side dish is perfect for any meal and can be easily scaled for larger gatherings.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 388 kcal
Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
mashed potatoes
- 900 gpotato, peeled and quartered
- 120 mlmilk, warmed
- 60 gbutter, unsalted
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
gravy
- 480 mlvegetable broth
- 30 gbutter, unsalted
- 30 gall-purpose flour
- 0.5 tsponion powder
- 0.25 tspgarlic powder
- 1 tbspsoy sauce
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
large pot · colander · whisk · medium saucepan · potato masher
The method
Step by step
- 1
Place the potatoes in a large pot and cover with cold water by about an inch.
Cook’s note: Starting potatoes in cold water ensures even cooking.
- 2
Add a generous pinch of salt to the water and bring to a boil over high heat.
About 5 min
- 3
Reduce heat to medium-low and simmer the potatoes for 15-20 minutes, or until fork-tender.
About 20 min
Cook’s note: Do not overcook, or the potatoes can become watery.
- 4
While the potatoes are cooking, prepare the gravy. In a medium saucepan, melt the gravy butter over medium heat.
About 3 min
- 5
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
About 2 min
Cook’s note: Cooking the flour well removes the raw flour taste.
- 6
Gradually whisk in the vegetable broth, ensuring no lumps form.
About 1 min
Cook’s note: Add the broth slowly to prevent lumps.
- 7
Stir in the onion powder, garlic powder, and soy sauce.
- 8
Bring the gravy to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
About 7 min
Cook’s note: If the gravy gets too thick, add a splash more broth.
- 9
Once thickened, remove the gravy from heat and set aside.
- 10
Drain the cooked potatoes thoroughly in a colander.
About 1 min
Cook’s note: Ensure all excess water is removed to avoid watery mashed potatoes.
- 11
Return the drained potatoes to the hot pot.
- 12
Add the mashed potatoes butter, warmed milk, salt, and black pepper to the pot.
Cook’s note: Warming the milk prevents the potatoes from cooling down too much.
- 13
Mash the potatoes with a potato masher or fork until smooth and creamy.
About 2 min
Cook’s note: Do not over-mash, or the potatoes can become gluey.
- 14
Taste and adjust seasoning if needed.
- 15
Serve the mashed potatoes immediately, topped with the warm vegetarian gravy and a sprinkle of fresh parsley, if using.
Per serving
Nutrition
- Calories
- 388kcal
- Protein
- 7.3g
- Carbs
- 47.5g
- Fat
- 19.1g
- Fibre
- 5.3g
- Sugar
- 3.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mashed potatoes and gravy separately in airtight containers in the refrigerator.
Reheat mashed potatoes gently in a saucepan with a splash of milk or in the microwave. Reheat gravy in a saucepan over low heat, whisking occasionally.
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