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.
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
