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Uncomplicated Mashed Potatoes and Gravy

Here’s an easy recipe for Mashed Potatoes and Gravy, one of my favorite comfort foods! Without needing animal products, this recipe comes together very quickly (in about 30 minutes total). The gravy is also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.

bowl of mashed potatoes with two pats of butter

Plant-Based Mashed Potatoes with a Creamy Mushroom Gravy

Mashed potatoes are my all-time favorite comfort food. They’re part of the reason Thanksgiving is my favorite holiday! Creamy, fluffy, and buttery, they are a celebration of all things cozy and a perfect complement to all other textures on the holiday plate. Not to mention, they’re the ideal vehicle for a savory mushroom gravy.

While I understand it’s likely a lot of people already have “their method” for making mashed potatoes, I had to include them as part of my Thanksgiving for Two series (more to come on that later).

What kind of potatoes are best for mashing?

The universal best potatoes for mashing are Yukon Gold potatoes. Why is this? It has a waxy, moist interior and a sweet flavor that make it ideal for boiling, baking and frying. The potatoes will also withstand grilling, pan frying, and roasting. They can also be stored for long period of time in a cool, dark location.

With that said, I  still believe it’s worth branching out and trying other types of potatoes with different preparation methods to find which you like the most. As an example, I am very interested in trying the German Butterball, which was featured in Bon Appetit last year.

overhead shot of mashed potatoes and gravy on a wooden board

How Do I Make Vegan Mashed Potatoes and Gravy?

First, you’ll peel, boil, and mashed your potatoes with butter, salt, garlic, and milk. Then, you’ll make a simple stovetop gravy with grated shallot, mushrooms, herbs, soy sauce, balsamic, and veggie broth. It’s very simple and can be done in about 30 minutes!

Can you freeze mashed potatoes and gravy or make them ahead?

I would not recommend making the mashed potatoes that far in advance, as they will thicken quite a bit as they sit. That said, they can be made the day before you plan to eat them (just stored in the fridge and reheated with a bit of milk.

This vegan mushroom gravy, on the other hand, can be made in advance and frozen for up to one month! 

Since we are not using cornstarch in the gravy, it reheats very easily on the stovetop.

I hope you enjoy this vegan gravy and mashed potatoes recipe! For more thanksgiving ideas, be sure to check out my upcoming Thanksgiving for Two guide or any of these recipes:

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overhead shot of mashed potatoes and gravy on a wooden board

Uncomplicated Mashed Potatoes and Gravy


  • Author: Emily
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Here’s an easy recipe for Mashed Potatoes and Gravy, one of my favorite comfort foods! Without needing animal products, this recipe comes together very quickly (in about 30 minutes total). The gravy is also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.


Ingredients

Scale

For the mashed potatoes:

  • 1 TBS sea salt
  • 5 small Yukon Gold potatoes, organic if possible (peeling optional)
  • One fourth cup of vegan butter, divided (2 TBS reserved for topping)
  • Tiny dash of apple cider vinegar, optional
  • 12 tsp salt
  • 2 small garlic cloves, peeled and grated
  • A few cranks of pepper
  • 1 cup unsweetened plant milk (like almond), divided

For the vegan gravy:

  • 2 large shallots, grated
  • 1 TBS olive oil
  • 5 button mushrooms, sliced thinly
  • 1 TBS fresh thyme, or other hearty herb
  • 2 minced garlic cloves
  • 1 TBS soy sauce
  • 1 TBS balsamic vinegar
  • One half tsp salt
  • 3 cups low-sodium vegetable broth
  • 1 TBS nutritional yeast (optional)
  • 2 TBS mashed potatoes (easy if you’re making the gravy after the potatoes listed here)
  • One third cup lentils, optional

Instructions

  1. Begin by making your mashed potatoes. Wash and peel the potatoes if desired (I leave skins on for some texture). Bring a large pot of salted water to boil. Once boiling, add potatoes and boil until a fork can easily pass through. Depending on the size of your potatoes this can take anywhere from 6-15 minutes. Try not to overcook them as this can cause a “gluey” texture. As soon as they’re soft enough, drain and set aside.
  2. Add potatoes to a large bowl with all but 2 TBS of butter, vinegar if using (I like a slight tang), 1 tsp salt, and garlic. Mix to combine, using a fork to mash the potatoes together. Since they are hot, the butter should begin to melt. Taste the mixture, as you’ll likely need to add the second tsp of salt to balance flavors.
  3. When you have a nice mash going, begin to drizzle milk in to combine. You may not need all of the milk, but remember that as the potatoes cool they will absorb the liquid and firm up. Set potatoes aside while you make the gravy next!
  4. Heat a cast iron or other large skillet (at least 2 inches deep) over medium heat and add olive oil. Once hot, add grated shallots and cook for 4-5 minutes, until slightly golden. Add mushrooms and let sit for 2 minutes undisturbed, then stir the entire mixture together. Add thyme/herb and garlic, stirring once more. Let the mushrooms and shallots take on color for about 1-2 more minutes, then deglaze the pan by adding soy sauce and balsamic vinegars. Stir to combine and add 1/2 tsp salt.
  5. Carefully add your vegetable broth and bring the mixture to a moderate boil. Reduce heat to a simmer and let cook for around 5 minutes, to let flavors meld and have the mixture thicken slightly. Add optional nutritional yeast. Remove gravy from heat and stir in 2 TBS of your mashed potatoes (as a thickener). Taste and adjust seasonings as needed, adding balsamic vinegar for sweetness and tang and soy sauce or nutritional yeast for savory/umami.

Notes

If you are looking to make the gravy without the potatoes, a mixture of 1 TBS cornstarch + 3 TBS water combined will also work as a thickening agent. This may not reheat as well.

Gravy can be stored in the freezer for up to one month and the reheated before eating. Mashed potatoes will keep for 4 days in the fridge.

If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse 1/3 cup uncooked lentils until the water runs clear. Then, add to a small saucepan with 1 cup of water and bring to a boil. Simmer for about 15 minutes, until the water is absorbed and lentils are soft.

  • Category: Side
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 224 calories
  • Sugar: 7g
  • Sodium: 210 mg
  • Fat: 3.5g
  • Saturated Fat: .5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3.3g
  • Protein: 5.2g
  • Cholesterol: 0mg

Keywords: mashed potatoes, thanksgiving, vegan gravy, mushroom, vegetarian thanksgiving,

Pin this Vegan Mashed Potatoes and Gravy recipe:

Here's an easy recipe for Mashed Potatoes and Gravy, one of my favorite comfort foods! Without needing animal products, this recipe comes together very quickly (in about 30 minutes total). The gravy is also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments!

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