It’s hard to compete with mashed potatoes and gravy when you’re looking for comfort food. These mashed potatoes have a delicious olive oil flavor, and the addition of flat-leaf parsley right before serving adds a bright, fresh note. The rich mushroom gravy is a real treat. I like my mashed potatoes with the skins on—they look more rustic and have more fiber and nutrients. But if you don’t like skins in your mashed potatoes, feel free to peel the potatoes before cooking them. —MYRA
Serves 6
3 lb/1.4 kg yellow potatoes (Yukon Gold or another creamy, flavorful variety), large dice
Salt
1/2 cup/120 ml plain, unsweetened soymilk
1/2 cup/15 g packed chopped fresh flat-leaf parsley
1/4 cup/60 ml extra-virgin olive oil
Mushroom Gravy (page 170)
Combine the potatoes, 6 cups/1.4 L water, and 1 tsp salt in a 6-qt/5.7-L pot. Bring them to a boil over high heat. Reduce the heat to maintain a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Reserve 1 cup/240 ml of the cooking water, then drain the potatoes. Return the potatoes to the pot. Add the soymilk and 3/4 tsp salt. Mash the potatoes with a potato masher until most of the mixture is smooth, leaving as many chunks as you like. If the potatoes are too stiff and dry, add some of the reserved cooking liquid to thin the mixture. Stir in the parsley and oil. Season with additional salt. Serve hot with the mushroom gravy.
1 SERVING (MASHED POTATOES ONLY): CALORIES: 280 | FAT: 9G | CARBS: 41G | PROTEIN: 6G | SODIUM: 700MG | VITAMIN C: 90%