Perfect Mashed Potatoes (w/ Gravy & Toasted Crumb Topping)

Rarely do you see a holiday dinner without a big bowl of mashed potatoes in the center. Which is why I felt that the classic dish needed some flare via toppings this holiday season. I tire of the same old predictable side dishes, so Ive designed the perfect dairy free mashed potato as the base for this fabulous, quick umami packed gravy. And of course, to satisfy those who would prefer a crispy potato (myself included) i’ve added a gluten free panko topping to give the potatoes a little crunch in each bite. You can make the potatoes by themselves of course, or make the gravy for other dishes as well. Leave out the panko topping all together if you like, it’s your life and Im not here to tell you how to live. But really, all three together are just impressive. So give it a shot!

Ingredients:

For the Mashed Potatoes:

2 pounds yukon golds, or other gold variety

3 tbs ghee or butter

1/2 cup unsweetened almond milk

1/2 tsp minced garlic

1 tsp kosher salt

1 tsp lemon juice

1/2 tsp pepper

For the Gravy:

2 cups Turkey Broth, homemade or storebought

1/4 tsp fresh rosemary, finely chopped

1/4 tsp thyme, dried or fresh

1/2 tsp kosher salt

1 tbs fish sauce

1 tsp apple cider vinegar

1 tbs ghee or butter

2 tsp arrowroot powder, mixed with water (1 tbs minimum)

For the crumb topping:

1 cup gluten free panko bread crumbs

1/2 tsp salt

1/2 tsp pepper

1/4 tsp onion powder

2 tbs ghee or butter

How to:

Mashed Potatoes:

1. Preheat the oven to 400 degrees, and spread your potatoes out on a baking sheet. Bake for 50 min.

2. Once the potatoes are done, allow to cool about 15-20 min. Cool enough you can hold them in your hand with a kitchen towel, but still warm.

3. Using a small knife, lift and peel off the skins from the potatoes. They do not have to be completely skinned, but remove as much as you can or all depending on preference.

4. Transfer the skinned potatoes immediately into a bowl and using a masher, mash to desired consistency. But ideally, the potatoes will contain some small lumps for texture.

5. Add the ghee or butter to the bowl, as well as the almond milk. Stir the butter in as it melts. If potatoes have cooled too much, transfer to a pot on a warm burner and heat the potatoes as you stir.

6. Add remaining seasonings and for thinner mashed potatoes, add more milk as needed.

7. Serve warm!

For the Gravy:

1. Preheat a large sauce pot on the stove.

2. Add all of your ingredients, except for the arrowroot/water mixture to the pot. Bring to a rolling simmer and cook for 5 min.

3. Whisk the arrowroot powder with a tablespoon of water. Add to your broth mixture and stir until thickened.

4. Serve on the side of mashed potatoes

For the Crumb Mixture:

1. In a small preheated pan, add your ghee (or butter) and melt.

2. When the ghee is melted, add the bread crumbs and spices, tossing to coat.

3. Toast for about 3-4 min, then transfer to a bowl for serving.

Chef’s Note:

You probably have some thoughts- yes, I would like you to roast your whole potatoes first. And yes this is going the extra mile. And yeah peeling them warm is a process. But it is absolutely worth it. Don’t care? Then peel them before you boil them (in salted water! Yes. This is a must). Can you use regular flour thickener instead of arrowroot? Yes, but it won’t be gluten free. Same goes for the ghee and almond milk- use butter and regular milk if you’d like. Add more or less milk for thicker or thinner potatoes and mash them to your desired lumpyness. I like a thick potato with just small lumps in it. But you do you. And yes you can use regular panko crumbs, but again it won’t be gluten free.

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