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.
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.
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:
- Croissant Stuffing with Walnut and Cranberries
- Apple Cider Sangria
- Cranberry Crumble Pie
- Apple Hand Pies
- Easy Vegan Pecan Pie
- Sweet Potato Tart Rose
- Cranberry Cornbread Crisp