Garlic Mashed Potatoes With Wild Mushroom Gravy

“This savory rich gravy pairs perfectly with any holiday meal or as a base brown sauce for various applications. No need for butter and cream in this recipe. Russet potatoes are mashed with roasted garlic “buttah” in this delicious oil-free version of the classic favorite.” ~Chef Chad Sarno


  • Garlic Mashed Potatoes
  • 1 cup Roasted Garlic & Onion Buttah
  • 1/4 cup unsweetened non–dairy milk
  • 2 pounds russet potatoes, peeled and cubed
  • Wild Mushroom Gravy
  • 3 cups wild mushrooms of choice–e.g. shimiji, trumpets, chanterelles or inoki, cleaned
  • 2 cups vegetable stock
  • 1 1/2 cups madeira or marsala wine
  • 1/2 cup vegetable stock
  • 3 cloves garlic, minced
  • 1 small red or white onion, diced
  • 3 tablespoons dried mushroom powder (dried mushrooms ground in spice grinder)
  • 3 tablespoons nutritional yeast
  • 3 tablespoons gluten-free flour
  • 2 1/2 tablespoons tamari
  • 2 tablespoons fresh rosemary, minced
  • 1 1/2 tablespoons fresh thyme, minced
  • 1 1/2 tablespoons apple cider vinegar
  • Freshly ground black pepper, to taste
  • PREP TIME 15
  • COOK TIME 45
  • Serves 4-5


Garlic Mashed Potatoes

  1. To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender.
  2. To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and non-dairy milk.
  3. Using a potato masher, mash until mixed thoroughly and smooth.
  4. Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice–baked potatoes.

Wild Mushroom Gravy

  1. To start the gravy, bring a fry pan to medium–high heat. Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add the garlic and fresh herbs. Cook for 30 seconds or so and add the mushrooms. Stir well for 2 minutes until mixture begins to stick.
  2. Next, add the wine, pouring evenly around the pan and deglaze. Cook for another 4 to 5 minutes until the liquid is reduced by half. Follow by adding 2 cups vegetable stock, dried mushroom powder, tamari, vinegar, freshly–ground black pepper and nutritional yeast.
  3. Bring to a simmer and lower heat to medium–low. Allow to simmer an additional 4 minutes before adding the slurry.
  4. Make a slurry by mixing together the gluten-free flour and 1/2 cup vegetable stock. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps.
  5. Simmer an additional 2 minutes, stirring occasionally and then remove from heat. Serve with Garlic Mashed Potatoes.