Creamy Mashed Potatoes with Millet Gravy
The ultimate comfort food, Mashed Potatoes, and Gravy without any added butter, dairy, salt, and flour!
Servings Prep Time
6servings 15minutes
Cook Time
20minutes
Servings Prep Time
6servings 15minutes
Cook Time
20minutes
Ingredients
Millet Gravy Broth Ingredients
  • 1cup Water
  • 2stalks Celery
  • 1/2 small Onion
  • 1/4cup Carrots, julienne
  • 1/4cup White Button Mushrooms, sliced
  • 1/2cup Cauliflower
  • 1 Bay Leaf
  • 1/2tsp Dried Crushed Rosemary
  • 1/2tsp Dried Basil
  • 1/2 tsp Thyme, dried
  • 1Tbsp Balsamic Vinegar, reduced (4% acidity)Do not use 6% acidity
  • 1/8tsp Ground Sage(or Poultry Seasoning; we prefer sage)
  • 1/4 tsp Smoked Paprika
  • 3Tbsp Nutritional Yeast
  • 1 1/2tsp Mrs. Dash Onion & Herb
  • 1 1/2cup Millet, cooked(See recipe notes below)
Creamy Mashed Potatoes
  • 6large Russet Potatoes, peeled
  • 1large Onion
  • 1cup Cauliflower
  • 8large Garlic Cloves
  • 1/4tsp Ground Turmeric
  • 1/4tsp Ground Ginger
  • 1/8tsp Chipotle Pepper
Instructions
Millet Gravy Instructions
  1. Gravy Recipe makes about 3 cups. INSTANT POT Method: Add the first ten gravy ingredients to an IP. Cook on “Manual” for 5 minutes. Immediately release the steam valve to release the pressure. Remove the Bay Leaf. Transfer remaining IP contents to a high-speed blender. STOVE-TOP Method: Add the first ten gravy ingredients of the gravy to a small saucepan. Add an additional 1/4 cup of water to the pot. Cover and bring the pot to a boil. Reduce to medium-high heat and cook for 10 minutes. Remove the bay leaf and transfer remaining pot contents to a high-speed blender.
  2. Add the ground sage, smoked paprika, nutritional yeast, Mrs. Dash onion & herb, and cooked millet to the blender. Blend until smooth.
  3. Serve immediately or transfer to a small saucepan and keep warm on very low heat. Enjoy!
Creamy Mashed Potatoes
  1. INSTANT POT Method: Place a steamer basket and water into an Instant Pot. Place the peeled Russet potatoes, onions, cauliflower, and garlic cloves into the IP. Cook on “Steam” for 15 minutes. Release the steam valve to release the pressure. Transfer the cooked veggies to a food processor fitted with an “S” blade. STOVETOP Method: Place a steamer basket and water into a large pot. Place the Russet potatoes and onions into the pot. Cover and bring the pot to a boil then reduce to medium-high heat. Steam for 15 minutes. Then add the cauliflower and the garlic cloves to the pot. Continue to steam for another 15 minutes. Check to ensure the potatoes are fork-tender. Transfer the steamed veggies to a food processor fitted with an “S” blade.
  2. Add the turmeric, ginger, and chipotle pepper to the food processor. Processor the veggies in 1-minute increments stirring with a spatula in between to check for desired creaminess. Feel free to add a little more chipotle for a little added extra kick. NOTE: DO NOT over-process the potatoes or they will become gooey instead of creamy.
  3. Serve immediately with some Millet Gravy drizzled on top. Enjoy!
Recipe Notes

Cooked Millet:  1/3 cup uncooked Millet yields about 1 1/2 cup cooked millet.  STOVETOP method:  follow package directions.  INSTANT POT method:  1/3 cup Millet plus 2/3 cup water.  Cook on “Manual” for 9 minutes with a 10 minute “natural release”.

Recipy by Get2dRoot Health and Wellness