Garlic Mashed Potatoes with Mushrooms | Dinner

This is a vegan spin on my Mom’s semi-famous, ‘non-vegan’ mashed potatoes. Normally

they were so rich and decadent with margarine, sour cream and cheese we never used

gravy in our house. But I wanted to create a healthier version for our family at holidays and

this is what I came up with. I hope your family enjoys it too!


2.5 lbs. / 1.1 kg. Russet potatoes (4-5 small ones)

1½ cups / 354 ml. low sodium vegetable broth - use less for stovetop method

½ lb. / 227 g. mushrooms

1 head/bulb garlic

1 medium onion, diced

1 Tbsp. / 15 ml. light soy sauce (or gluten-free tamari)

1 Tbsp. brown sugar

1 Tbsp. water

Herbamare or salt to taste

Fresh ground pepper to taste


1. Preheat oven to 400° F / 205° C to roast garlic (see cooking directions at end).

2. Peel and dice potatoes and place in a pressure cooker with the vegetable broth. Cook for 4 minutes. Or, steam them in a steamer basket over a pot on the stove.

3. When potatoes are done in the pressure cooker, cover and set them aside while you cook the mushrooms. For the stovetop method, remove the steamer basket, set the potatoes aside and cover them. Drain the water.

4. In a wok or large frying pan, sauté the mushrooms and onions with seasonings over medium heat for 5-6 minutes - until they’re soft and the mushrooms shrink.

5. Add mushrooms, onions, and garlic to potatoes. Gently combine and mash. Add vegetable broth if desired to add moisture. (Not necessary if cooked in a pressure cooker.) You can season to taste with Herbamare, or salt and pepper if desired.

6. Transfer to a dish and keep warm in the oven.

How to Roast Garlic:

1. Preheat oven to 400° F / 205° C

2. Slice off a good chunk off the top of the head/bulb of garlic. Make sure all of the cloves are

exposed so you’ll be able to get them out.

3. Wrap the garlic bulb in tin foil and place on a baking sheet - or in a muffin tin if roasting more than one bulb at a time. (You can freeze the roasted garlic for use at a later time) If using a muffin tin, add some water to the muffin holders. This helps moisten your garlic so it’ll cook faster.

4. Bake for 35-45 minutes until cloves are soft. They’ll be very hot, so use oven mitts when

squeezing them gently to see if they’re done.

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