Quick Mashed Potatoes with Mushroom Gravy

For some reason mashed potatoes are always hit or miss. For something so easy they can go so wrong so fast. Why is that? This mashed potato recipe is fool-proof, thank god. No one has time for bad food, let's be real. And the mushroom gravy, don't even get me started on this mushroom gravy!

Mushroom Gravy:
4 cups vegetable broth (Better Than Bullion brand is the way to go)
1/2 cup all purpose flour, or chickpea flour if you're GF
1 medium yellow onion, diced small
2 tablespoons olive oil
16 oz white button mushrooms, chopped
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Fresh black pepper, to taste
1/2 cup dry white wine
2 tablespoons nutritional yeast

Mashed Potatoes:
3 pounds yukon gold potatoes
1/2 cup unsweetened almond milk at room temp
1/4 cup extra virgin olive oil
3/4 teaspoon salt (plus more for the water)
Fresh black pepper, to taste

First make the gravy:

In a medium bowl whisk together the flour with 1 cup of vegetable broth until well dissolved, then add in the remaining broth, mix, and set aside.

In a medium pot sauce an onion in the olive oil until translucent, about five minutes. Add in the chopped mushrooms, minced garlic, thyme, sage, salt and pepper and saute for five more minutes. Add in the wine and turn the heat up to a boil, cook for about 3 minutes before adding in the broth/flour mixture and nutritional yeast. Lower the heat to medium and cook for 20 minutes, stirring often so the bottom doesn't burn. Taste and adjust for salt and pepper.

While the gravy is on the stove top cooking, make the mashed potatoes:

Leaving the skin on the potatoes cut them into 1 1/2 inch cubes. Place them in a pot of cold water with a teaspoon of salt, stick a lid on the pot and bring to a boil. Once boiling reduce the heat to a simmer and cook for 12 minutes. The potatoes should be fork tender at this point, drain them and put them back in the pot. Using a potato masher, mash the potatoes until they're broken up a bit. Then add in the almond milk and olive oil, salt and pepper. If needed add more milk, continue mashing the potatoes until they are fluffy. Serve warm with a generous amount of mushroom gravy over top.

Recipe from The PPK