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Mushroom Gravy and Smashed Potatoes Recipe @bestrecipebox
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Smashed Potatoes with Mushroom Gravy

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 6 servings
Calories: 218kcal

Ingredients

For the Potatoes:

  • 1 pound (454 g) baby potatoes (preferably baby golds, fingerlings, etc...)
  • 2 Tablespoons (30 ml) oil
  • salt , to taste
  • black pepper , to taste

For the Mushroom Gravy

  • 3/4 cup (57 g) butter , divided
  • 16 ounces (454 g) mushrooms , sliced
  • 2 cloves garlic , minced
  • 1/2 cup (42 g) flour
  • 3 cups (960 ml) broth (beef, chicken or vegetable)
  • salt , to taste
  • black pepper , to taste

Instructions 

Cook Potatoes

  • 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.
    Lifting boiled potatoes out of water
  • When cool, gently smash down the potatoes with the palm of your hand or a flat spatula until it’s flattened a bit.
    Smashing potato with palm of hand

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.
    Cooking sliced mushrooms in skillet
  • Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute.
    Adding butter and garlic to mushrooms
  • Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 cup of broth, whisking until incorporated.
    Stirring flour to remove lumps
  • 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).
    Whisking in remaining broth
  • 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.
    Simmering gravy

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.
    Flipping the crisped potato over in skillet
  • Season the crisped potatoes with salt and pepper if desired. Serve mushroom gravy over the smashed potatoes. Enjoy!
    Pouring gravy over crisped potatoes on a plate
Course: Side Dish, Vegetables
Cuisine: American

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 702mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 16.8mg | Calcium: 15mg | Iron: 1.3mg