published 8/24/2020
This is a great recipe to make with Thanksgiving left overs or for a healthy meal anytime of the year. My Perfectly Imperfect mashed potatoes have 0 milk or butter and get their creamy consistency from whipping in the gravy! I love this dish because it is not only delicious, but so satisfying – true comfort food!!
PREP TIME: 10 minutes
COOK TIME: 30-35 minutes
SERVINGS: 4-6
ingredients
- 6 Red Skin Potatoes (quartered)*
- 1 lb Brussels Sprouts (ends removed and quartered)**
- 1-2 cups Corn (I used frozen)**
- 3 Carrots (cut into 1 in. pieces)**
- 1 package/8 oz Mushrooms (halved)**
- 2 TBSP Avocado Oil (or high heat equivalent)
- Salt and Pepper to taste
- Fresh Thyme (Optional)
GRAVY
- 1/4 cup Plant-based Butter (I used Country Crock Avocado Butter)
- 1/4 cup Flour
- 2 cups Vegetable Stock
- 2 TBSP Tahini or Cashew Butter
- 3 TBSP Soy Sauce
- Salt and Pepper to taste
*You can use any Potato variety you like. I like Red Skins so I can leave the skin on. Make sure to peel other types of Potatoes before boiling.
**Any Vegetable can be used for this recipe. I wanted to stick with “Thanksgiving-ish” ones since they go so well with Potatoes.
instructions
- Place Potatoes into a large pot and cover with water. Bring to a boil and continue to boil until the Potatoes are fork tender (about 15 minutes.) Then drain and hand-mash.
- While the Potatoes are cooking, place Vegetables on a broiler or baking pan covered with Aluminum Foil. Drizzle with Oil and season with Salt and Pepper. Broil on high, close to the flame, until they soften and begin to char (about 15 minutes.) Make sure to toss them a few times to cook evenly and thoroughly.
- Make the Gravy. Melt the Butter in a small saucepan over medium low heat, and whisk in the Flour. Cook for about 1 minute. Pour in the Stock and add the Tahini and Soy Sauce. Whisk together until smooth. Increase the heat to high and bring to a boil. Then reduce heat to low and simmer for 2 minutes or until the gravy is thick.
- In a large bowl, whip the Potatoes with an electric Hand Mixer. Keep adding in the Gravy until you get your preferred consistency. (I used about half of it because I like mine super smooth.) Season with Salt and Pepper to taste.
- Serve the Mashed Potatoes in bowls with the Roasted Vegetables and more Gravy if desired. Garnish with Thyme and ENJOY!!
Did you make this recipe? Please share any comments or suggestions below!!
