It’s not quite comfort food weather (currently in 80’s) but mashed potatoes need no season. It’s something I never tire of. As kids, my mom made them all the time for a side. Usually with chicken. And I’d always top the potatoes with whatever meat she offered.
This is a similar meal for me in terms of satisfaction, but kept plant-based. I love mushrooms, particularly like this because they are nice a ‘meaty’. I feel like I’ve had a nice home cooked meal and a hug after this.
This recipe is for tow, but you will have leftover potatoes. I don’t think that’s in issue, because who doesn’t want more mashed potatoes. Also, this is simple with just mushrooms, but you could other veggies with it. I like peas with mushrooms, or add a protein.
Ingredients
Method
- Start by boiling a pot of salted water, enough to cover the potatoes. Add the potatoes and boil for about 15 minutes, until they are easily pierced with a fork.
- While the potatoes are cooking, start the mushrooms. In a large pan over medium heat, add a glug of oil. Saute the onions with a good pinch of salt until soft, about 5 minutes. Add the garlic after a few minutes.
- Then add the mushrooms, give it a good stir, then cook for about 7 minutes, until soft.
- Then add the miso and tomato paste and coat the mushrooms as well as you can. Mix the arrowroot powder into 1/2 cup milk or alternative. Slowly whisk this into the mushrooms. They should become creamy and breakdown the miso and tomato paste clumps. Allow this to thicken and create a sauce, then turn heat off.
- Drain the potatoes then return to pot. Add the butter, a really good pinch of salt and pepper. Mash away. Add milk if you want it creamier and more moist. Taste and adjust salt and pepper.
- Plate with a big dollop of potatoes then cover with mushrooms, sauce, and a sprinkle of fresh herbs.
