Is it too early to put up Christmas decor?! I don’t know why, but I’m beyond ready to decorate! Every time I go to Costco and see all of their Christmas goodies it gets me more and more excited….mainly because I see how excited Gaby gets over it! I’m loving this stage of life with her where everything is AMAZING in her sweet eyes, and she says, “LOOK, mommy!! It’s so pwetty!!!” I’m thinking Christmas this year might just be the best one yet…So, in order to get ready for the holidays, I’ve been making some super yummy holiday’ish foods to get you in the mood for big family dinners and holiday parties! I say “holiday’ish” because for some reason we only eat some of these foods around the holidays. Clearly, you can eat them whenever you want to! And just because the holidays are rolling around does NOT mean that you can’t keep eating healthy! We do not have to pack on those end of the year pounds.
Now, I will tell you I did not make these potatoes 100% vegan when I made them. I could seriously go without meat for the rest of my life. Butter, cream and cheese are another issue I have problems letting go of. Growing up in the south, you didn’t learn to make mashed potatoes with anything except BUTTER and CREAM. That’s just what you do. And to be perfectly honest, it’s why I don’t make mashed potatoes very often. I eat my weight in them!
If you do want to keep these dairy-free, reserve some of the water you cook the potatoes in and use some vegetable stock instead of the cream/milk. I was really nervous about making mashed potatoes with almond milk or coconut milk. (I don’t like soy milk.) So, I used half and half. 😉 AND… I like to use a potato masher instead of a hand mixer when mashing. I like lumps in my potatoes! These potatoes are just the best. I hope you’re going to love them as much as I do! Cheers to the holidays quickly approaching! <3
Garlic Mashed Potatoes & Mushroom Gravy
A perfect side dish for any occasion that everyone will love!
Garlic Mashed Potatoes:
- 8 – 10 Yukon Gold Potatoes, washed, dried and diced (I leave the skin on)
- 3 – 4 garlic cloves
- 1/2 cup milk plus more as needed (dairy or nondairy) OR vegetable stock and some of the reserved potato water
- 2 – 3 tbsp butter (dairy or nondairy)
- 1/4 cup sliced green onions
- salt and pepper to taste
- 1 cup sliced or quartered baby bella mushrooms
- 1 tbsp butter
- 1 heaping tbsp all purpose flour
- 1 cup vegetable broth
- 1/4 – 1/2 tsp garlic powder
- 1/4 – 1/2 tsp onion powder
- salt and pepper to taste
- Bring to boil the potatoes and garlic cloves in a medium size saucepan on medium-high heat. Cook until fork tender.
- While the potatoes are cooking, saute the mushrooms in a tbsp of olive oil on medium heat until softened. Set aside.
- In a medium size saute pan, melt the butter on medium heat. Add the flour, creating a roux. Keep stirring the flour/butter mixture so that it forms a paste like consistency. I like to cook the roux for 3 – 4 minutes so that it browns just a tad. Keep stirring!!!
- Add the vegetable broth to the roux, whisk until there are no lumps. Bring to a boil until it thickens. Let it boil for a couple minutes, then reduce the heat to a simmer. Add the mushrooms, spices, salt and pepper. Let the gravy hangout until the potatoes are ready.
- Once the potatoes are fork tender, drain the water off and add the butter and 1/2 cup of milk. Mash with a potato masher. Add more milk as needed. Once you have the consistency you want, add the salt, pepper and green onions. Stir again and TASTE. Make sure you have enough salt! (Nobody likes a salt-less potato!)
- Add the gravy to the top of your potatoes and devour it!!! If you want to serve it with some meat, feel free! This is a perfect side dish to any meal for a holiday or just a week night meal. 🙂