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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. 


Mashed Potatoes and Mushroom Gravy
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
  • 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
  1. Peel and cube potatoes. They should be in 1 inch cubes for even cooking.
  2. 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.
  3. On low heat, melt butter in a sauce pan with the heavy cream (do not boil).
  4. Drain the potatoes and push thru a potato ricer (or smash very well)
  5. Add in the butter and heavy cream. Gently fold in the chives, season with salt and pepper.
  6. Garnish with more chives and melted butter
  7. Enjoy

Mashed Potatoes Amandas Plate

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. 


Mushroom Gravy
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 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)
  1. Dry roast mushrooms in a pan over medium heat for about 5 minutes. The mushrooms will release their water and shrink in size.
  2. Add the butter and shallots and garlic to the pan. Saute for 2-3 minutes, until shallot and garlic are fragrant.
  3. Stir in the all purpose flour and continue sautéing for 2 minutes.
  4. Add in the spices, salt, pepper and the fresh herbs.
  5. Mix in the heavy cream, water and stir well.
  6. Turn heat down to low and continue cooking until gravy has thickened.
  7. Taste and season as needed.
  8. Enjoy

Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate 








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