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You are here: Home / Gluten Free / Mashed Potatoes with Mushroom Sauce

September 28, 2011 By Kaitlin 10 Comments

Mashed Potatoes with Mushroom Sauce

I love mashed potatoes. I love them so much that my Aunt and Uncle usually ask me to come over the day before Thanksgiving to help peel all of the potatoes so that there are enough for me (I could probably eat  just a bowl of mashed potatoes on Thanksgiving and be happy.) I found a new method of making mashed potatoes on MyRecipes, but modified it a bit and added a mushroom sauce to make this vegetarian recipe for Mashed Potatoes with Mushroom Sauce.
Mashed Potatoes with Mushroom Sauce
Ingredients:
  • 8 medium-size red potatoes, peeled and quartered
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley

Mushroom Sauce:

  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 1 container of  sliced cremini (baby bella) mushrooms
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon low-sodium soy sauce (or coconut aminos to make gluten free)
  • Salt and pepper, to taste

Begin by peeling and chopping your potatoes. You want the pieces to be roughly the same size so that they cook evenly.

 

Add the potatoes, half and half, salt and pepper to a large pot or a Dutch oven. Heat over low (and I seriously mean low) for 35 minutes, or until the potatoes are fork tender. You do not want the liquid to boil!
 
Remove the potatoes from the pot and put through a ricer. If you do not have a ricer, you can just mash the potatoes with a fork. Add a teaspoon or two of the half and half and the butter and mix to combine.Top with parsley and chives.
At this stage, these potatoes are probably delicious in their own right. But I also had mushrooms in my CSA share so I made a mushroom sauce as well. To prepare, add the butter to a saute pan. Add the garlic, and cook for 30 seconds. Add the mushrooms and thyme and season with salt and pepper, cook for 3 minutes or until they begin to shrink up a bit.
Stir in vinegar, water, and soy sauce and cook for 1 minute (a lot will evaporate). If you want more of a sauce, add more vinegar, water and soy sauce in the same ratios. Spoon the mushroom mixture over the mashed potatoes and serve.
 I love how easy this recipe was. By cooking the potatoes in the half and half, they absorbed some of the liquid and stayed creamy and moist. The mushroom sauce was fantastic. I would strongly suggest making more of the actual sauce part; I personally enjoy more of a gravy than this delivered.
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Mashed Potatoes with Mushroom Sauce

Total Time: 45 minutes

Yield: 4 servings

Mashed Potatoes with Mushroom Sauce

Ingredients

    Mashed Potatoes:
  • 8 medium-size red potatoes, peeled and quartered
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • Mushroom Sauce:
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 1 container of sliced cremini (baby bella) mushrooms
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon low-sodium soy sauce (or coconut aminos to make gluten free)
  • Salt and pepper, to taste

Instructions

  1. Begin by peeling and chopping your potatoes. You want the pieces to be roughly the same size so that they cook evenly.
  2. Add the potatoes, half and half, salt and pepper to a large pot or a Dutch oven. Heat over low (and I seriously mean low) for 35 minutes, or until the potatoes are fork tender. You do not want the liquid to boil!
  3. Remove the potatoes from the pot and put through a ricer. If you do not have a ricer, you can just mash the potatoes with a fork. Add a teaspoon or two of the half and half and the butter and mix to combine.Top with parsley and chives.
  4. To prepare the mushroom sauce, add the butter to a saute pan. Add the garlic, and cook for 30 seconds. Add the mushrooms and thyme and season with salt and pepper, cook for 3 minutes or until they begin to shrink up a bit.
  5. Stir in vinegar, water, and soy sauce and cook for 1 minute (a lot will evaporate). If you want more of a sauce, add more vinegar, water and soy sauce in the same ratios. Spoon the mushroom mixture over the mashed potatoes and serve.
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Related posts:

Mushroom Risotto Garlic and Rosemary Smashed Potatoes Creamy Mashed Potatoes Cranberry Pomegranate Sauce

Filed Under: Gluten Free, Meatless, Sides, Vegetarian Tagged With: Baby Bella, Balsamic Vinaigrette, Ch, Chive, Cremini, Gravy, Half and Half, I Can Cook That, Mashed Potatoes, Mushroom, Parsley, Potatoes, Recipe, Red Potatoes, Sauce, Soy Sauce, Thanksgiving, Thyme

Comments

  1. Erin says

    September 28, 2011 at 3:54 pm

    Yum!! I love mushrooms on just about anything! What a great topper for mashed potatoes!

    Reply
  2. Stephanie @ Eat. Drink. Love. says

    September 28, 2011 at 9:35 pm

    I love mashed potatoes. They are so comforting. Your mushroom sauce sounds really tasty and is a great way to kick the potatoes up a notch!

    Reply
  3. janet@cupcakestocaviar says

    September 28, 2011 at 9:46 pm

    Ooooooo… yum! Because of the shrooms, my husband wouldn’t touch this and I like that idea. More for me!! 😀

    Reply
  4. Susan @ Seafield Farm says

    September 29, 2011 at 12:37 am

    So simple and delicious! I love mash potatoes and I have an unreasonable amount of love for a hefty helping of mushrooms. Gorgeous photos!

    Reply
  5. Jen at The Three Little Piglets says

    September 30, 2011 at 1:39 am

    My son would love these – he could probably just eat an entire bowl of the sauce all by itself!

    Reply
  6. Ann says

    September 30, 2011 at 2:59 am

    This is incredible! I have to post to everyone…if you don’t have a ricer…GET ONE! They are amazing and the texture they create is worth the extra price and effort.

    Reply
  7. S.V. says

    October 3, 2011 at 2:57 pm

    I love mashed potatoes….when I was prego it was the only thing I ate the first trimester lol. The addition of the mushroom sauce looks fantastic.

    Reply
  8. Lacy says

    October 12, 2011 at 6:59 pm

    Yum! This looks like a delicious combo. When I lived alone I might eat that whole bowl for dinner haha. Delish!

    Reply
  9. Lizzy says

    October 12, 2011 at 11:16 pm

    Everything tastes better with mushroom sauce! How yummy~

    Reply
  10. claire @ the realistic nutritionist says

    October 13, 2011 at 7:24 pm

    I love mushroom sauce, totally am trying this.

    Reply

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