Mashed Potatoes and Mushroom Gravy
Mashed potatoes are essential for Thanksgiving and as important as the turkey. There are so many ways to mash and season your potatoes. I like this Mashed Potato and Mushroom gravy Recipe best, as it is the perfect texture and creaminess. I use chives, lots of butter and heavy cream, salt and pepper for seasoning and of course the rich mushroom gravy to pour on top.
- 5 pounds russet potatoes
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- kosher salt and black pepper to taste (I used 1/2 teaspoon each kosher salt and pepper)
- 2 tablespoons chives, chopped + more for garnish
- 1 tablespoon melted butter, to top
- Peel and cube potatoes. They should be in 1 inch cubes for even cooking.
- Place in a pot and cover with water. Bring to a boil and then reduce heat to medium, to maintain a rolling boil. Boil until the potatoes are fork tender.
- On low heat, melt butter in a sauce pan with the heavy cream (do not boil).
- Drain the potatoes and push thru a potato ricer (or smash very well)
- Add in the butter and heavy cream. Gently fold in the chives, season with salt and pepper.
- Garnish with more chives and melted butter
On to the mushroom gravy recipe. I know many will be making a gravy using the drippings of the turkey. We however, have many vegetarians in the family, so I always try to make my sides vegetarian. Plus, you can make this gravy ahead of time and just head it up at dinner. This recipe is adapted from Emril Lagasse.
- 4 cups cleaned and chopped mushrooms of your choice (I used baby portabellas sliced thin and small)
- 1/2 cup finely minced shallot or white onion
- 4 tablespoons unsalted butter, separated
- 2 tablespoons all purpose flour
- 2 tablespoons fresh minced garlic
- 1 1/2 teaspoons each of fresh rosemary, thyme and sage, chopped
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup heavy cream
- 1 cup water (or low sodium stock of your choice)
- Dry roast mushrooms in a pan over medium heat for about 5 minutes. The mushrooms will release their water and shrink in size.
- Add the butter and shallots and garlic to the pan. Saute for 2-3 minutes, until shallot and garlic are fragrant.
- Stir in the all purpose flour and continue sautéing for 2 minutes.
- Add in the spices, salt, pepper and the fresh herbs.
- Mix in the heavy cream, water and stir well.
- Turn heat down to low and continue cooking until gravy has thickened.
- Taste and season as needed.
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate