It’s Meat Free Monday once again, and today is potato time. Smooth, buttery, creamy, soft and delicious! That’s what you’re going to get from this mashed potato, and they are real potato not the powdered kind. After all, what is the sense of making a homemade version if we are not going to use real potato.
I used to buy mashed potato but I always had a difficulty finding something that check off my mashed potato must have. Most of the time, commercialized mashed potato are on the heavy, compact and somewhat chunky side. Some are smooth but quiet bland, and some tasted like a powdered potato rather than real fresh potato. I’ve never thought of making it myself before, but when I started making it, I got hooked! It is easy and simple and it’s 101% better than store-bought, plus I get to add more cheese if I want too.
I’m seriously addicted to this mashed potato. It’s so smooth and it taste good with or without gravy on it, but I highly suggest try having it with gravy when you make it with sautéed mushroom like what I did here. You can use any gravy that you like, you don’t even have to use the gravy recipe I have here, it’s totally up to you.
I used my soft and creamy Mashed Potato for this recipe, take sometime to visit that post as I have some useful tips there for a soft and fluffy mashed potato. They are simple, but very crucial in achieving 5 star homemade mashed potato. The post have portion measurement suggestions, if you want to make it single serve or you want to make a larger batch for sharing.
- 2 medium size potato – I have a separate post discussing how to make a soft and fluffy mashed potato, as well as serving measurement suggestions, and variation options. Please check the post Small Batch Mashed Potato, 4 Ways to Enjoy it
- 2 cups Mushroom (Cremini, Button, Shitsake, Portobello etc.) – cut into small pieces
- 1 small yellow onion – chopped
- 1 tbsp olive oil
- salt and pepper to taste
- 1/3 cup shredded cheese
- 1/4 cup + 2 tbsp broth
- 1 tbsp butter
- 2 tbsp flour
- 1/4 tsp salt (I used fine salt)
- 1/8 tsp black pepper
- Make the Mashed Potato. This can be made ahead of time, cover keep it in the refrigerator until ready to use. Here is the recipe of Small Batch Mashed Potato, 4 Ways to Enjoy it
- In a heated pan, add oil and onion. Saute until onion becomes translucent. Add the cut mushrooms, cover and cook until water is reduced. Add salt and pepper to taste.
- Make the gravy: Using the same pan where you sauteed the mushroom, add butter and stir until butter is completely melted. Add the flour and stir quickly, the mixture will be thick and it will start to clump together. Pour broth and whisk until consistency becomes smooth. Add 1 tsp of soy sauce to season it and to give it a nice brown color. Cook 1-2 minutes until the sauce thickens. You can easily adjust the consistency by adding more less broth. The more broth used, the lighter the gravy will be.
- Transfer mashed potato in a baking dish or cast iron pan. Sprinkle cheese then arrange the sauteed mushroom and onion on top. Sprinkle more cheese as desired.
- Bake in a pre-heated 350F for about 15 minutes or until the cheese starts to melt.
- Pour gravy on-top and serve while still hot.
Both the mashed potato and gravy can be made ahead of time. Cover and store in the refrigerator until ready to use. When you are ready to serve it, transfer mashed potato in baking dish, sprinkle with cheese and top with sauteed mushroom. Bake at 350F for 15 minutes or until the cheese starts to melt.
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