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.
- Portobello Gravy (see recipe link below)
- 3 1/4 pounds russet potatoes (4 to 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.
Companion recipe: Portobello Gravy
Make the Portobello Gravy.
Place the 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 the cooking liquid.
Return the potatoes and garlic to the pot. Add the 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 the Portobello Gravy.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
217 calories; 3g total fat; 2g total saturated fat; 8mg cholesterol; 219mg sodium; 34g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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