The creamiest, super simple mashed potatoes with the best ever gluten free and dairy free gravy. Yes please!
If I had to choose only 1 Thanksgiving side dish, this is for me! Something about mashed potatoes and gravy is just so heavenly. I’ve been wanting to perfect this recipe for awhile now, and I am so excited to share it!
The mashed potatoes are incredibly easy to make; they’re totally fool proof! It’s so easy to play around with the butter, salt, and oat milk if you end up with a bit extra potatoes, so you really can’t go wrong! It’s also super simple to double the batch for a bigger group!
The gravy is so smooth and perfectly savory. I am SO happy with how the flavor turned out. It honestly tastes just like the real deal- you would never know the difference if you ask me!
The mashed potatoes can also be made vegan, as long as you have a vegan butter that you love! The buttery flavor is essential for the best creamy potatoes.
This healthier spin on classic mashed potatoes and gravy is a must at all of your holiday tables, regardless of how holidays may look this year! I will truly make a bowl of these for just myself if it came down to it! LOL.
I cannot wait to hear what recipes you guys make for the holidays this year. Be sure to let me know if you gives these mashed potatoes and gravy a try 🙂
Super simple mashed potatoes and gluten free gravy. Can be made totally vegan, too!
For the Mashed Potatoes
- 1.5 lb Yukon gold potatoes (for me these was 7 or 8 medium potatoes), option to peel
- 1/4 cup unsalted butter (sub vegan butter)
- 4 cloves of garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup oat milk, plus more as needed
For the Gravy
- 2 cups of low sodium vegetable broth
- 1/4 cup gluten free all purpose flour
- 2 tbsp olive oil
- 2 tbsp tamari (gluten free soy sauce)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- Sea salt, to taste
- To make the potatoes, peel the potatoes (optional if you like to leave the skin on), then slice each potato in half. Cover with water by 1 inch in a large pot and bring to a boil. Boil until you can easily slice a knife through the potatoes, about 25-30 minutes.
- Drain the potatoes. While potatoes are draining, return the hot pot to low heat and add the butter. Once melted, stir in the garlic and salt and pepper and sauté for 30 seconds. Add the potatoes back in and turn off heat. Use a potato masher to mash everything together until well-combined, the pour in the oat milk and stir with a wooden spoon or rubber spatula until creamy, adding more oat milk as needed.
- Make the gravy: add all gravy ingredients to a sauce pan and whisk together. Heat over medium until boiling, then whisk continuously for about 3-4 until smooth, glossy, and thickened. Serve with potatoes; store leftovers in the refrigerator for up to 1 week.