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.

Ingredients:

• 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

Gravy:

• 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

Instructions:

1. 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
2. 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.
3. 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.
4. 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.
5. Bake in a pre-heated 350F for about 15 minutes or until the cheese starts to melt.
6. Pour gravy on-top and serve while still hot.

Make-ahead tip:

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.

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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