Heather’s Mashed Potatoes & Gravy

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HEATHER’S MASHED POTATOES & GRAVY
By Heather McDougall
Serves 4
Ready In: 65 minutes

FOR THE CREAMY GOLDEN GRAVY
2 cups vegetable broth
2 tablespoons low-sodium soy sauce
2 tablespoons tahini
¼ cup brown rice flour
freshly ground black pepper

FOR THE GARLIC MASHED POTATOES
4 large Yukon Gold potatoes
2 cloves garlic
¼ cup unsweetened, unflavored plant milk
Several twists of freshly ground white pepper
Dash of sea salt

This gravy takes just minutes to put together.
Sometimes my boys eat just a bowl of mashed
potatoes and gravy for a snack. For dinner, we serve
this dish with sautéed broccolini or green beans.

From drmcdougall.com

To Make the Creamy Golden Gravy
Instructions:
1. Place all ingredients except the pepper in a small
saucepan. Stir well to mix. Cook over medium-low
heat, stirring occasionally, until smooth and thick.
2. Season with pepper to taste. Serve at once.
Hint:
This may be made ahead and refrigerated. It will
thicken slightly more when refrigerated. To reheat,
place in a saucepan, add a small amount of water,
whisk to combine, and then heat slowly, stirring
occasionally.

To Make the Garlic Mashed Potatoes
Instructions:
1. Peel the potatoes and chop into chunks. Place in a
stainless pan with water to cover.
2. Add the whole garlic cloves. Bring to a boil, reduce
heat, cover, and cook for 15 minutes, until potatoes
are tender. Drain.
3. Mash in the pan, using an immersion blender,
electric beaters, or a hand masher, adding the
remaining ingredients as necessary to get a smooth
consistency and a delicious flavor.
This recipe is also available in our convenient iPhone
app and newly released Android app.

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