Mashed Potatoes with Mushroom Gravy T HESE mashed potatoes are a generous supporting character that
MASHED POTATOES RECIPE
2 ½ lbs Yukon gold potatoes,
½ cup butter (1 stick)
½ cup sour cream
Milk (if needed)
complement everything around them. The best part? They are so
simple. From date night to Christmas and Hanukkah, you won’t
be fussing over this dish. Soft Yukon gold potatoes whip into a
light and fluffy bowl of deliciousness, brought to life by butter, sour cream, milk,
salt and pepper.
While the potatoes are
fabulous on their own, they
enter showstopper territory
with a mushroom gravy.
The meaty mushrooms
bathe in a thick velvety
sauce from vegetable broth
and heavy cream. While
this gravy shines on mashed
potatoes, it can also support
the main if it needs extra
attention. Steak, pork
chops, and even chicken
pair well with this gravy.
Roasted OAsparagus PEN the curtains on your holiday feast
with roasted asparagus. This vegetable
adds crispy texture, bright color, and
light lemony notes to an otherwise
rich meal. In-season asparagus is easy to
find, and requires minimal effort and
additional ingredients to
prepare well. Lemon juice,
salt, pepper, cooking oil, minced
garlic and a little time in the
oven are all you need to make a
MUSHROOM GRAVY RECIPE
2 packages mushrooms, thinly sliced
2-3 scallions, thinly sliced
1 Tbsp tamari, soy sauce or coconut aminos
Pinch of salt and pepper
Splash milk or heavy cream (start with ¼ cup
and add more a Tbsp at a time)
Cooking oil (such as grapeseed)
Place quartered potatoes in a large pot and cover with water. Bring to a boil,
then simmer on low for 30-60 minutes. Test with a fork — if it pierces the potato
easily, they’re done. Remove from water and let cool for 10-15 minutes, or until you
can touch comfortably. If you prefer to remove skins, gently peel off. Remove any
bumps or sprouts with a knife.
In a large mixing bowl, combine potatoes, butter, sour cream, and a generous
pinch of salt and pepper. Whip with a hand mixer on low speed until butter is
melted, then taste. Season with salt and pepper as needed. If too thick, add a
tablespoon or two of milk or cream to thin out. Do not over mix — just enough
to combine all ingredients.
For the gravy, begin by thinly slicing mushrooms and scallions.
Add to a pan on medium heat with a splash of grapeseed oil (or
cooking oil of choice). Add a pinch of salt and a smaller pinch of
pepper. Gently stir every couple of minutes. When mushrooms
have released their juices, add a splash of tamari and stir. Once
mushrooms have absorbed most of the liquid, add milk or heavy
cream. Simmer for a couple of minutes, then set aside.
To serve, top a large serving of potatoes with gravy and enjoy!
ROASTED ASPARAGUS RECIPE
1-2 bunches asparagus
1 tsp coarse black
1 clove garlic (optional)
1-2 Tbsp cooking oil
( such as grapeseed)
Salt to taste
Lemon wedges (optional)
Preheat the oven to 400 F. Remove the tough
bottom third of the asparagus stems, then place the
heads in a bowl of ice water for 5-10 minutes.
Toast pepper in a sauté pan on medium heat for
1-2 minutes. Add oil and garlic, then sauté for another
1-2 minutes. Remove from heat and set aside.
Pat asparagus dry and place on a lined baking
sheet. Pour pepper, oil and garlic mixture over aspara-gus
and gently mix with your hands.
Bake for 15-20 minutes. When finished, the tips of
the asparagus will be slightly crispy. Let cool for five
minutes, then sprinkle lightly with salt and a spritz of
lemon juice before serving.