with rosemary miso mushroom gravy
SERVES 4 TO 6
White, fluffy, buttery, and rich. How can mashed potatoes not be the definition of comfort food? If I’m feeling any pain or sorrow, with just one or two bites, those feelings simply melt away. So props to mashed potatoes for making the world just a little bit better. And it’s hard to imagine a bowl of mashed potatoes being anything less than perfect on its own. Hard to imagine, that is, until you try this Rosemary Miso Mushroom Gravy.
3 pounds russet potatoes, peeled and cut into large chunks
1 tablespoon + 1 teaspoon sea salt
½ cup plain unsweetened plant-based milk, plus more if needed
½ cup vegan butter
Dash freshly grated nutmeg
Freshly cracked black pepper to taste
Rosemary Miso Mushroom Gravy (recipe follows)
Add the potatoes to a large pot. Sprinkle in 1 tablespoon of salt and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until the chunks are fork-tender, about 30 minutes. Drain and return to the pot.
Add the milk, butter, nutmeg, black pepper to taste, and the remaining 1 teaspoon salt. Using a potato masher, mash the potatoes vigorously until light and fluffy. Add more milk to reach your desired creaminess. Serve immediately with the gravy.
lagniappe: To make super light and fluffy mashed potatoes, use a hand mixer and beat until desired texture is achieved. I quite like lumps of potatoes in my mash, as it implies they’re homemade.
SERVES 4 TO 6
This gravy is bursting with flavor. Toasting the flour and nutritional yeast creates a deep, nutty taste, and the caramelized onions and garlic bring a sweetness. Sautéed mushrooms and miso provide a rich savoriness, while rosemary adds the perfect floral notes. Blend it together and you have a velvety, smooth gravy that you could honestly pour over anything and be happy. As you probably already guessed, this gravy should be included on every holiday table.
½ cup peanut oil or light olive oil
½ cup all-purpose flour
2 cups chopped mushrooms (cremini/baby bella or shiitakes)
1 cup chopped onion
1 tablespoon nutritional yeast
2 tablespoons chopped garlic
1 tablespoon mellow white miso or chickpea miso
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
5 cups vegetable broth
1 to 2 teaspoons tamari
Sea salt and freshly cracked black pepper, to taste
In a large skillet, stir the oil and flour over medium heat. Cook, stirring constantly, until the flour begins to lightly brown, about 5 minutes.
Add the mushrooms, onion, and nutritional yeast and cook, stirring frequently, until the onions and mushrooms are soft and golden brown, about 10 minutes. Add the garlic, miso, and rosemary. Mix well and cook for a few more minutes. Whisk in the vegetable broth and tamari and bring to a simmer.
Remove from the heat and transfer to a blender. Blend until smooth and serve hot. Or, if making ahead, store in the fridge. When ready to serve, reheat in a small pot over medium-low heat, adding water to achieve your desired consistency while mixing well. Season with salt and pepper to taste and serve hot.