Mashed Potatoes & Mushroom Gravy

Directions

1. For the mashed potatoes, cut potatoes into quarters, and place in pot, along with the garlic and sea salt. Add cold water to the pot until just covering potatoes, then bring to a boil over high heat. Once boiling, adjust heat to medium and keeping water at a low boil, cook potatoes for 13-15 minutes or until tender when pierced with a fork.
   

2. While the potatoes are being boiled, start on the gravy by warming olive oil in sauté pan over medium heat. Once hot, add onion to pan and sauté 3 minutes, then add mushrooms and sauté for 5 to 7 minutes, or until mushrooms have reduced in size and are starting to brown slightly. Add tamari, white wine vinegar, and Yumami Seasoning to the pan, stir to deglaze and sauté for another 2 minutes, then take off heat.
   

3. Once the potatoes are cooked, drain water from pot – and if you prefer no skins in your potatoes, now is the time to peel them off. Then add non-dairy milk, olive oil, salt, and pepper to potatoes and garlic. Mash mixture until mostly smooth, with some small chunks left. Do not over-mash, as the starch in the potatoes will create a gummy texture. Taste and adjust seasonings accordingly, then cover to keep warm while you finish the gravy.
   

4. Transfer mushroom mixture to a blender along with vegetable broth and cornstarch; keeping sauté pan at ready. Puree until completely smooth, then pour mixture back into sauté pan and simmer for 5 minutes, whisking often while the cornstarch thickens gravy. Taste and adjust seasoning to taste, if necessary. Then serve and enjoy!