Mashed Garlicky Potatoes With Portabello Gravy |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. EatingWell Magazine, Fall 2003 Edition Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 1/2 cups chopped cleaned portabello mushrooms (2 medium) |
2 1/4 cups vegetable broth |
3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce |
1/4 teaspoon dried thyme leaves |
1/8 teaspoon crumbled dried sage |
1 tablespoon cornstarch |
2 tablespoons water |
fresh ground pepper |
1 -2 pinch crushed red pepper flakes |
3 1/4 lbs russet potatoes, peeled and cut into 2-inch pieces (4-5 large) |
4 large garlic cloves, peeled |
2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons extra virgin olive oil |
1/2 teaspoon salt (to taste) |
fresh ground pepper |
Directions:
1. MAKE PORTOBELLO GRAVY:.
2. Heat oil in a medium saucepan over medium heat.
3. Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
4. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
5. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
6. Mix cornstarch and water in a small bowl.
7. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
8. Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
9. MAKE POTATOES:.
10. Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
11. Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
12. Drain, reserving cooking liquid.
13. Return the potatoes and garlic to the pot; Add butter (or oil).
14. 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.
15. Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
16. MAKE AHEAD TIP:
17. Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.
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