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Mashed Garlicky Potatoes with Portobello Gravy

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour
  8 servings, about 3/4 cup each
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. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

Make Ahead Tip: Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.
RECIPE INGREDIENTS
Portobello Gravy (see recipe link 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

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.
Other necessary recipes:
Portobello Gravy
Mashed Garlicky Potatoes with Portobello Gravy Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 3/4 cup each
Calories: 217
Fat. Total: 3g
Protein: 4g
Carbohydrates, Total: 34g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 8mg
Sodium: 219mg
% Cal. from Fat: 12%
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