Tuesday, September 13, 2022

Mashed Potatoes and Mushroom Gravy

mashed potatoes, mushroom gravy, vegan

Thanks for stopping by. If you are looking for easy and healthy plant-based gluten-free recipes, you have come to the right place. Today's recipe features potatoes. 

Do you like mashed potatoes? I do, and I love them smothered in this tasty mushroom gravy. 

Heart, Leaf, Autumn, Maple, Bokeh Lights

Fall and cooler weather are around the corner, which started me thinking about heartier foods. Mashed potatoes and gravy really does it for me!

Both the mashed potatoes and the mushroom gravy are very easy to make. I simply quartered my potatoes, put them in the Instant Pot steamer basket, set to pressure cook for 8 minutes, and then released the steam when the potatoes were done. (You can boil or steam them on the stove top too). 

quartered gold potatoes
I suggest peeling the potatoes before quartering. 

mashed potatoes in a bowl

I then carefully transferred the potatoes to a bowl, got out my potato masher, and had mashed potatoes in minutes. 

Mashed Potatoes, Potatoes, Cook, Food

 For a creamier mashed potato, add 1/4 cup of nut milk when mashing or whipping. 

The mushroom gravy is made from a handful of ingredients: 
freshly sliced mushrooms, celery, corn starch, and gluten free soy sauce - all sautéed together in a skillet.  

mushroom gravy

I always find potatoes very satisfying and really enjoy them as a side dish. With the mushroom gravy, I don't need any oil or butter on the potatoes.  

Mushrooms, Brown Mushrooms, Meal

I used baby portobello mushrooms but white mushrooms would work fine too. 

Mushrooms cook down so I used a 12 ounce container of mushrooms for this recipe. 

Ingredients For Mashed Potatoes 
6 gold potatoes, washed, peeled, and quartered and then steamed 
sea salt
Optional: 1/4 cup of nut milk 

Steam potatoes until soft and mash using a potato masher.

Ingredients For The Mushroom Sauce
12 ounce package of baby portobello mushroom, cleaned, and sliced
1/2 cup of chopped celery
2 tablespoons of corn starch ( I use Non GMO) 
3/4 cup of vegetable broth
1/4 cup of GF soy sauce or Tamari sauce

Optional: Any herbs growing in the garden such as sage or thyme.

Add mushrooms and celery to a large wide skillet and sauté for 4 minutes, stirring.  In a separate glass, add corn starch, soy sauce, and broth and stir well. Pour over the mushrooms and stir well. Continue to sauté, stirring for another 2 minutes until corn starch thickens.


  1. I have never made mushroom gravy. That will have to change!

  2. YUM! I love mashed potatoes and gravy. Such a good comfort food for fall and winter. Baby bella's are my go to mushroom so this is right up my alley.

  3. I love that gravy! This surely looks good and comforting, esp. for those potato fans.

  4. This sounds so good, and I am hungry! Have a great week, Valerie

  5. These look STUPENDOUS! I LOVE potatoes. I have made them with chicken stock, but it hadn't occurred to make them with vegetable stock, and I'm not quite sure why. I'll bet they would be good with my homemade corn stock as well, Thanks!

  6. Maybe I'll have mashed potatoes tonight. These look so good. I'll be missing the good gravy but potatoes sound good!

    I've been offline for a couple of weeks and I'll never catch up with all your posts, but hopefully I can keep up from now on!

  7. Another tasty potato post! Who doesn't love them? And with mushrooms -- perfect! I like the last pic of the raw mushrooms with the artistic sprig on top. 🌿

  8. I'm too lazy to peel my potatoes so I let the ricer do the work for me.
    from Tandy I Lavender and Lime https://tandysinclair.com

  9. This looks so comforting!....delicious!....Abrazotes, Marcela

  10. I love mashed potatoes! And mushroom gravy is wonderful stuff. Your recipe looks particularly enticing -- thanks!

  11. Mushroom gravy, so tasty.
    Onion gravy is good too :)

    All the best Jan


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