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Garlic Mashed Potatoes With Wild Mushroom Gravy

A butter- and cream-free mashed potato flavored with roasted garlic and dressed with a savory, rich gravy.

  • Author: Chef Chad Sarno
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-5 1x
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Garlic Mashed Potatoes

Wild Mushroom Gravy

  • 1/2 cup onion, diced
  • 3 tsp garlic, fresh, minced
  • 2 tbsp rosemary, fresh, minced
  • 1 1/2 tbsp thyme, fresh, minced
  • 3 cups wild mushrooms of choice (e.g., shimiji, trumpets, chanterelles or inoki)
  • 1 1/2 cups madeira or marsala wine
  • 2 cups vegetable broth, low-sodium
  • 3 tbsp mushroom powder
  • 3 tbsp nutritional yeast
  • 2 1/2 tbsp tamari, low-sodium
  • 1 1/2 tbsp apple cider vinegar
  • Black pepper, freshly ground, to taste
  • 3 tbsp flour, whole wheat or gluten-free
  • 1/2 cup vegetable broth, low-sodium


Garlic Mashed Potatoes

  1. To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender.
  2. To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and nut milk.
  3. Using a potato masher, mash until mixed thoroughly and smooth.
  4. Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice–baked potatoes.

Wild Mushroom Gravy

  1. To start the gravy, bring a fry pan to medium–high heat. Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add the garlic and fresh herbs. Cook for 30 seconds or so and add the mushrooms. Stir well for 2 minutes until mixture begins to stick.
  2. Next, add the wine, pouring evenly around the pan and deglaze. Cook for another 4 to 5 minutes until the liquid is reduced by half. Follow by adding 2 cups vegetable broth, dried mushroom powder, nutritional yeast, tamari, vinegar, and black pepper.
  3. Bring to a simmer and lower heat to medium–low. Allow to simmer about 4 minutes.
  4. Meanwhile, make a slurry by mixing together the gluten-free flour and 1/2 cup vegetable broth. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps.
  5. Simmer an additional 2 minutes, stirring occasionally and then remove from heat. Serve with Garlic Mashed Potatoes.

 Notes: To make mushroom powder, grind dried mushrooms in a spice grinder.

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Chef Chad Sarno

A long-time pioneer of plant-based foods, Chad is the Co-founder and Chief Culinary Officer of Gathered Foods, makers of the disruptive plant-based seafood brand Good Catch. Chad is also a Co-founder of the Wicked Kitchen brand found in Tesco UK, in the US in Kroger and Sprouts, and S Group in Finland. Chad has launched vegan restaurants in Istanbul, Munich, London and Belgrade, served as VP of Plant-Based Education at Rouxbe Cooking School, developing the first accredited plant-based pro culinary course online, and was the Global Wellness Coordinator, Media Spokesperson and R&D Chef for Whole Foods Market’s focus on plant-based diets. Chad is co-author of New York Times best seller Crazy Sexy Kitchen, The Wicked Healthy Cookbook and The Whole Foods Cookbook.