Mashed Garlicky Potatoes With Portabello Gravy

Ingredients

PORTOBELLO GRAVY

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups chopped cleaned portabello mushrooms (2 medium)
• 2 1/4 cups vegetable broth
• 3 tablespoons tamari or reduced sodium soy sauce
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon crumbled dried sage
• 1 tablespoon cornstarch
• 2 tablespoons water
• fresh ground pepper
• 1-2 pinch crushed red pepper flakes

POTATOES

• 3 1/4 lbs russet potatoes, peeled and cut into 2-inch pieces (4-5 large)
• 4 large garlic cloves, peeled
• 2 tablespoons butter or margarine or extra-virgin olive oil
• 1/2 teaspoon salt (to taste)
• fresh ground pepper

Directions

1. 1

   MAKE PORTOBELLO GRAVY:.

2. 2

   Heat oil in a medium saucepan over medium heat.

3. 3

   Add onion and garlic; cook, stirring often, until softened, about 5 minutes.

4. 4

   Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

5. 5

   Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.

6. 6

   Mix cornstarch and water in a small bowl.

7. 7

   Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

8. 8

   Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).

9. 9

   MAKE POTATOES:.

10. 10

    Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.

11. 11

    Cover and cook over medium heat until the potatoes are tender, about 20 minutes.

12. 12

    Drain, reserving cooking liquid.

13. 13

    Return the potatoes and garlic to the pot; Add butter (or oil).

14. 14

    Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.

15. 15

    Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.

16. 16

    MAKE AHEAD TIP:

17. 17

    Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.