Mashed Potatoes With Organic Mushroom Gravy Food

MASHED CHEESY POTATOES & GRAVY

Steps:

• Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
• Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
• Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

MASHED POTATOES WITH ORGANIC MUSHROOM GRAVY

Steps:

• Peel potatoes and dice into equal pieces.
• Place in a pot with cold water, covering the potatoes by two inches.
• Boil until tender.
• Potatoes are overcooked if water is cloudy and white.
• Drain and place potatoes in a mixing bowl.
• Add sliced butter.
• Warm heavy cream slowly in the same pot.
• Whip potatoes and butter til smooth or to desired consistency.
• Slowly add cream.
• Salt to taste.
• In a large saute pan, add 2 Tbsp of pure olive oil or enough oil to cover the bottom of the pan evenly.
• Heat oil on high.
• When the oil begins to ripple, add the sliced mushrooms.
• Without moving the mushrooms, allow them to brown til golden.
• Turn mushrooms and do the same on the other side.
• Turn heat to low and add sliced garlic and red pepper flakes.
• When garlic is lightly golden, drain excess oil from pan.
• Dust pan with flour and whisk in milk.
• Whisk til gravy consistency and salt to taste.
• If too thick, adjust with more milk, and if too thin, continue to reduce liquid over low heat.

VEGAN ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
• Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
• Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.