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Garlic Mashed Potatoes With Mushroom Gravy

Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4
Calories: 571kcal


  • 1 head of garlic
  • 3 tbsp olive oil
  • 8 potatoes
  • 1 ½ tsp sea salt
  • 4 tbsp vegan butter
  • ½ cup plain soymilk
  • ½ tsp ground pepper
  • ½ cup dried porcini mushrooms
  • 1 onion
  • 1 ½ cups button mushrooms
  • 1 tbsp miso paste
  • 1 tbsp flour
  • 3 1/3 cups of vegetable broth


  • Assemble all your ingredients.
  • Preheat the oven to 400F. Set out your butter so it becomes softened for later.
  • Cut the bottom off the garlic head and place it on a sheet of tin foil. Drizzle it with 1 tbsp olive oil, then wrap up using the foil.
  • Place the wrapped garlic head on a baking tray to avoid spillage, then put in the oven for 30 minutes. You will know it’s done when you press it and it is soft. Take it from the oven and allow to cool.
  • Peel the potatoes and cut them into fourths; this helps them cook faster.
  • Put the potato chunks in a large pot and cover them in water. Add 1 tsp of salt. Bring the water to a boil then cook for 30 minutes or until the potatoes are soft enough to easily press apart with a knife.
  • When the potatoes are soft, drain the water and put the potatoes in a large serving bowl. Add the vegan butter, soymilk, ½ tsp of salt, and pepper.
  • Use a handheld mixer with a beating attachment to mash the potatoes. If you don’t have a mixer, you can use a large fork, but the consistency will not be as smooth.
  • To make the gravy, boil a little over a cup of water, then remove from heat and put the dried mushrooms in it. Set aside to soak.
  • Chop the onion and the button mushrooms.
  • Over medium heat, heat 2 tbsp of oil in a large skillet. Once the oil is hot, add the onion and cook for about 10 minutes or until the onion starts to brown.
  • Add in the button mushrooms and a pinch of salt and pepper if you want. Cook for another 10 minutes or until the mushrooms have softened.
  • Mix in the miso paste and flour with a whisk, then turn the heat to medium-high. Cook for 2 more minutes, stirring often.
  • Add the mushrooms that were soaking, along with the water they were in. Don’t pour in the last little bit of water to avoid any grit. Add the veggie broth and stir well before turning down the heat and bringing to a simmer.
  • Simmer for 12 minutes or until it becomes thick enough to stick on the side of a spoon.
  • Transfer the gravy to a blender or food processor and pulse until fully blended. If it comes out too thick, just add a little water and mix thoroughly until you achieve the desired consistency.
  • To serve, spoon a heap of mashed potatoes on your plate and top with the gravy. Serve hot and enjoy!



Calories: 571kcal | Carbohydrates: 87g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 1948mg | Potassium: 2062mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1082IU | Vitamin C: 89mg | Calcium: 105mg | Iron: 4mg