This makes a larger batch of gravy, perfect for gatherings. If you want a smaller batch, either cut it in half or make as is and freeze the extra for future use. For quicker prep, pre-boil the potatoes and store them in the fridge. Then bring them out, smash them and crisp them up!
Boil the potatoes: Add potatoes to a large pot, fill with water and bring to a boil. Cook for about 15 minutes or until potatoes are tender, but not overcooked. Piece potatoes with a fork to test texture so it’s soft enough to smash. Drain potatoes and allow them to cool to touch. (While potatoes are cooking, you can make the gravy.) Cooking times will vary depending on the size of your potato.
When cool, gently smash down the potatoes with the palm of your hand or a flat spatula until it’s flattened a bit.
Make Gravy
In saucepan, melt 2 Tablespoons of butter over medium-high heat. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 10 minutes.
Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute.
Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 cup of broth, whisking until incorporated.
Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
When gravy starts to boil, reduce heat to low, stirring often, simmer until thickened, about 10-20 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
Finish Crisping Potatoes & Serve
Crisp the Potatoes: Heat large skillet on medium high heat and then add oil. Place smashed potatoes in single layer on the pan and cook until both sides are crispy.
Season the crisped potatoes with salt and pepper if desired. Serve mushroom gravy over the smashed potatoes. Enjoy!