Mashed potatoes-n-gravy

Mashed potatoes and gravy is one of our favorite comfort foods. These are the best on this side of comfort food heaven.

Our favorite potato is Yukon Golds.  They have a buttery taste and are very creamy in texture.  Although they can cook in a very short period of time in the Instant Pot, I prefer allowing them to steam for 30 minutes to make them extra creamy without the need to add milk or butter.

In my opinion the potatoes don’t need any seasoning but the kiddos like a little extra flavor.  So a little Mrs. Dash “Onion & Herb” gets the job done with adding any salt.

This delicious gravy inspired and adapted from Dr. John McDougal’s book “The Starch Solution” is oh so good.  All whole plant-based ingredients with no added oil or where I am from – no added bacon grease or flour. (lol)  Keeping cooked rice in the fridge allows this gravy to come together very quickly.

So the next time you have a taste for some good ol’ mashed potatoes and gravy whip up these creamy delicious potatoes and gravy.  Your belly will thank you for it!

Watch “How To Video”

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Mashed potatoes-n-gravy
Mashed Potatoes and Gravy - comfort food at its best!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Mashed Potatoes
  • 6 large Yukon Gold Potatoes, unpeeled
  • (optional) Favorite Salt-Free Spice (to taste) (we use Mrs. Dash "Onion & Herbs")
  • 1/2 cup Water (for steaming potatoes)
Gravy
  • 1 large Yellow Onion, Chopped
  • 1 cup White Button Mushrooms
  • 2-4 Tbsp Veggie Stock, unsalted (for sauteing the mushrooms and onions)
  • 1 cup Veggie Stock, unsalted (we use Kitchen Basics)
  • 3/4 cup Cooked Brown Rice
  • 1 1/2 Tbsp Tamari, Low Sodium
  • 1 tsp Onion Powder, unsalted
  • 1 tsp Garlic Powder, unsalted
  • 1/32 tsp Chipotle Pepper (smidgeon)
  • 1/8 tsp Smoked Paprika
  • 1/4 tsp Dried Basil
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Mashed Potatoes
  • 6 large Yukon Gold Potatoes, unpeeled
  • (optional) Favorite Salt-Free Spice (to taste) (we use Mrs. Dash "Onion & Herbs")
  • 1/2 cup Water (for steaming potatoes)
Gravy
  • 1 large Yellow Onion, Chopped
  • 1 cup White Button Mushrooms
  • 2-4 Tbsp Veggie Stock, unsalted (for sauteing the mushrooms and onions)
  • 1 cup Veggie Stock, unsalted (we use Kitchen Basics)
  • 3/4 cup Cooked Brown Rice
  • 1 1/2 Tbsp Tamari, Low Sodium
  • 1 tsp Onion Powder, unsalted
  • 1 tsp Garlic Powder, unsalted
  • 1/32 tsp Chipotle Pepper (smidgeon)
  • 1/8 tsp Smoked Paprika
  • 1/4 tsp Dried Basil
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Rating: 0
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Instructions
  1. Place a steamer basket into the Instant Pot (IP). Add 1/2 cup water to the IP. Scrub the potatoes under running water and place into the IP. Engage the lid. Set the IP on the "steam" mode for 30 minutes.
  2. While potatoes are cooking. Peel and chop the onion. Roughly chop the mushrooms. Add both to a saucepan. Sautee veggies on medium high heat. Add veggie stock as needed to keep from sticking. Cook for 7-8 minutes until carmelized. Set aside.
  3. Add remaining ingredients to a blender and blend for about 2 minutes until smooth. If using a high speed blender the gravy will thicken as blending. Add smooth gravy to pan with sauteed mushrooms and onions and give a quick stir thru. Gravy will thicken very quickly within 2-3 minutes of being heated.
  4. Remove the steamed potatoes from the IP into a large mixing bowl. Using a potato masher, mash the potatoes to desired creaminess. Add desired spices if using. Add additional water from IP if needed for extra creaminess.
  5. Place desired amount of mashed potatoes on plate. Smother with gravy. Enjoy!

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