Homemade Mashed Potatoes + Vegetarian Brown Gravy
When serving vegetarians, people regularly try to make up for the fact that they are missing meat.
Often, I will be served absurd quantities of side dishes- oh you don’t want the chicken, here you must need twenty rolls instead. Sometimes, it comes in the form of some strikingly complex alternative- no pork chop for you, here’s a braised mushroom-leak-asparagus stew with fifty million herbs in it to make it taste good.
There are even occasions when the appropriate substitute seems to be an entire farm’s worth of produce on a plate, the indemnifying salad, and while I am no fan of flesh, I am also not a ruminant. There are times when I, just like everyone else, crave traditional comfort foods.
When I say traditional comfort foods, I mean traditional in the purest sense of the word. One beautiful example of this is mashed potatoes and brown gravy.
Brown gravy… what is it even? It’s clearly just named after its appearance. Usually it does contain the broth or fat from some meat product- typically turkey or beef. It is the absolute perfect accompaniment to a pile of mashed potatoes.
You prepare the mashed potatoes, southern-style, with cream and butter. The gravy should provide a pop of flavor, a salty component that completes the side dish. Most vegetarian alternatives have chunks of mushroom, thyme, parsley, and lord knows what else in there. Those options never provided me with the simplicity I was looking for. So, we made our own!
I have to say, the first bite I took of these mashed potatoes with this gravy really transported me back to the days when I ate brown gravy at Thanksgiving and Christmas meals. They are so perfectly simple and gratifying, there is no need to spruce them up or make them fancy. As an added bonus, they are also incredibly easy to make.
We love to have these as a side on our “southern nights” with peas, collards, chicken, and white sauce.
For any vegetarians or health conscious omnivores, I hope this alternative provides you with the same satisfaction it did for me! It is simple in both its traditional flavor and cooking process! This recipe is part of a vegetarian Thanksgiving series on Eat Joyfully. For more veggie-friendly holiday recipes, see here!
Mashed Potatoes + Vegetarian Brown Gravy
Ingredients
For the gravy
- 2 1/2 tablespoons salted butter
- 1/4 cup AP flour
- 1 1/2 cups vegetable broth
- 1/2 cup milk
- 2 tablespoons soy sauce
- 1/4 teaspoon pepper
For the potatoes
- 1/4 cup kosher salt
- 2 russet potatoes *about 1 3/4 lbs
- 1/3 cup whole milk
- 1 1/2 tablespoons salted butter
- salt and pepper to taste
Instructions
Make the gravy
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Make and measure out vegetable broth (if using bouillon cubes or paste).
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Melt the butter in a shallow pot over medium-low heat.
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When the butter is melted, slowly whisk in the flour until a thick roux forms.
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Add in the broth very slowly while whisking, until you have what looks like a miso paste.
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Finally, whisk in milk, soy sauce, and pepper.
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Let the gravy continue to cook over low heat, stirring periodically.
Make the potatoes
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Wash and scrub the potatoes, and cut them into 1" cubes.
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Combine two quarts of water with 1/4 cup kosher salt and bring to a boil over high heat.
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Add in the chopped potatoes and let cook for 5 minutes, or until a fork slides easily through.
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Drain the water from the potatoes.
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Add the milk, butter, salt, and pepper into the pot and mash with a fork or immersion blender until your desire consistency is reached.
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Serve topped with a generous helping of gravy, and enjoy!
I’d recommend starting with your gravy, as it can be easily reheated and you will want your mashed potatoes fresh.
Start by making your vegetable broth if you are using bouillon. You’ll want to have that already prepped. We use 1 tablespoon of better than bouillon per cup of water.
Next, make a roux. In a large skillet or shallow pot, melt the butter over medium-low heat. Slowly whisk in the flour to create a thick roux.
