HEATHER’S MASHED POTATOES & GRAVY
By Heather McDougall
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.
To Make the Creamy Golden Gravy
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.
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
To Make the Garlic Mashed Potatoes
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.