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!
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 beef stock, 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.
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. Cooking times will vary depending on the size of your potato.
Drain potatoes and allow them to cool to touch. Lay palm of your hand over potato and gently smash down until it’s flat.
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.Serve mushroom gravy over the smashed potatoes. Enjoy!