Classic Mashed Potatoes & Vegan Gravy

Classic mashed potatoes that are fluffy, creamy, and loaded with herbs, complete with a savory vegan brown gravy. Simple enough to make a quick weekday meal or to add to your Holiday dinner.

Dairy-free | Gluten-free | Soy-free

When I was little, my grandmother used to make mashed potatoes & gravy with fried chicken all the time. The kind that came in a box, super processed, and I loved it! However, like many other of my recipes inspired by my childhood, I wanted to veganize it… well minus the fried chicken part.

As the World’s #1 Potato Lover (self-proclaimed), last week I found my kitchen overflowing with potatoes, and I had to use them ASAP. Yet I didn’t feel like making the usual baked potatoes, and voila! Mashed Potatoes & Vegan Gravy was born.

I know that everybody has their potato preference and different cooking methods, but for this recipe, Yukon gold potatoes boiled in plain water and hand mashed work best. And because I’m lazy, I don’t peel them; yet let’s just say that it’s because of all of the nutrients that the potato skin holds. This results in mashed potatoes that are nice and fluffy, with a little bit of chunkiness and texture to them. Just perfect!

Now for the savory gravy… I bought Better Than Bouillon (not sponsored) veggie bouillon planning to use it for another recipe. When I saw the texture of it, I thought that it would make for a perfect creamy gravy. And it worked out amazingly well!

Notes:

• If you want extra creamy mashed potatoes, try adding roasted garlic instead of garlic paste.
• Better Than Bouillon is really salty, so make sure to use it mindfully.
• Since the gravy already has enough salt in it, I added very little salt to my mashed potatoes.
• Leftovers will keep in the fridge covered for up to a few days.

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Classic Mashed Potatoes & Vegan Gravy

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4-6 medium Yukon gold potatoes, chopped
• 2 tbsp garlic paste (or to taste)
• 3-4 Tbsp vegan butter, melted/softened
• 1/4 cup fresh herbs (rosemary, parsley, thyme)
• Salt & pepper to taste
• 1-2 tbsp Better Than Bouillon Vegetable Base (or to taste)
• 2 cup plant-based unsweetened milk of choice (separated)

Procedure

1. Bring water to a boil in a pot, add the chopped potatoes, and boil until fully cooked.
2. While your potatoes are cooking, dissolve the bouillon base with 1 cup of the plant-based milk in a smaller pot, over med-low heat. Whisk until completely dissolved.
3. Once tender, drain your potatoes and transfer to a large mixing bowl.
4. Mash your potatoes using a hand mixer until fluffy; be careful not to overmix the potatoes as they can become gluey.
5. Add the other cup of plant-based milk, vegan butter, garlic, salt, and pepper. Stir to combine and adjust seasonings as needed.
6. Serve, top with the gravy & enjoy!

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