Go Back
Small plate of mashed potatoes and dark brown gravy sprinkled with parsley on a white napkin with leaves and mushrooms around it

Rustic Mashed Potatoes with Herbed Mushroom Gravy


For the Rustic Mashed Potatoes

  • 2 pounds yellow potatoes
  • 1/2 cup half and half or whole milk
  • 4 tablespoons unsalted butter
  • 1 tablespoon salt
  • freshly ground black pepper

For the Herbed Mushroom Gravy

  • 2 pounds baby bella or white button mushrooms
  • 1 cup vegetable stock Optional: Replace with bone broth or chicken stock.
  • 1/4 cup minced onion
  • 3 tablespoons unsalted butter
  • 3 tablespoons AP flour Optional: make this gluten free by using an AP gluten free baking flour.
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • salt & pepper to taste


To Make the Rustic Mashed Potatoes

  • Wash and chop your potatoes into cubes roughly the same size.
  • Add them to a pot, then add the salt and cover them with cool water. The potatoes should be fully submerged.
  • Bring the potatoes to a boil.
  • Once they are boiling, cook the potatoes until they can be easily cut by a fork. Do not let them boil until they completely dissolve or fall apart when cut with a fork, though. The exact time depends on too many factors, so keep an eye on them and test them until they are ready.
  • Carefully drain the water and return the potatoes to the pot, but not to the heat.
  • Add the butter and half and half, then mash the potatoes to your preferred texture. Taste and adjust for salt and pepper. Add more butter or half and half, too, if you wish!

To Make the Herbed Mushroom Gravy

  • Put the stock into the fridge. It will incorporate better later if it's chilly.
  • Wash, dry, and chop your mushrooms into small cubes or slices depending on how you want them in your gravy.
  • Peel and mince your onion. Prepare the rest of your ingredients so they are easily ready to go for your gravy.
  • Add a small amount of olive oil to a skillet. Sprinkle with salt, then saute your onion over medium heat for several minutes or until translucent.
  • Add the mushrooms. Sprinkle with a bit of salt, then saute for 5-7 minutes or until most of the moisture is cooked out and they look ready to eat.
  • Scoot your mushroom mixture to the edges of the pan. If you prefer, you can totally remove the mushrooms from the pan to a bowl, then return the pan to the heat.
  • Add the butter to the middle of the pan and allow it to melt, then sprinkle with the flour, whisking to combine. You do not want lumps at all.
  • Cook your roux, whisking constantly, for at least 10 minutes. The mixture should be bubbling, not boiling or scortching. Adjust the heat if you need to. After 10 minutes, it should be smoother and smell kind of like popcorn. You can cook your roux for up to 20 minutes if you want a nuttier flavor.
  • Slowly add the stock to your roux, adding it little by little and constantly whisking to fully incorporate the liquid before adding any more.
  • Add the mushroom mixture back into the pan along with the herbs. Stir and cook the gravy until completely heated through. If you prefer, reduce the gravy at this stage for a thicker texture. Taste and adjust for herbs and salt.
  • Pour over your mashed potatoes, serving everything hot.