Having grown up eating mashed potatoes, I had no idea what I was eating. When the diet kicks in, I wonder how much butter and cream goes into making that classic, creamy mashed potato. When you add gravy, you’re almost always talking about some sort of thickening agent, like roux (flour cooked in some sort of fat) or cornstarch. For many people who develop food sensitivities, it can be discouraging to learn that their favorite side dish is inedible.
gravy boat | | serve bowl | | wood bowl | | copper pot
Well, it’s time for a new favorite.I’ve shared a few types of allergy-friendly mashed potatoes over the years, usually pairing them with other recipes like Shepard’s Pie and Twice Baked Potatoes. real mashed potato recipe.This is what I make when I’m making Mashed potatoesas opposed to mash, which is part of something else.
Before I give you the recipe, I want to clarify something.there is a difference health When allergy friendlyI wouldn’t claim this was a “healthy” mashed potato. It’s comfort food in time. It’s tailored for many of the most common food allergies, but it’s just as good as the traditional version. Nothing but praise.
So if you have food allergies, or find yourself cooking for others with food allergies, replace this version this year. No one needs that stress.
Dairy- and grain-free creamy mashed potatoes and gravy
Grain, gluten, dairy, egg, soy and peanut free. This mashed potato and gravy is buttery without butter, creamy without cream, perfect comfort food.
Serving: 8
- 1 Moderate yellow onion big diced
- 1-2 white carrots or parsnips big diced
- 1 stem celery big diced
- 2 quantity chicken stock soup
- 3 lb yukon gold potatoes whole
- Five cloves garlic Peel, remove the stem, and mash
- tt salt
- 1 cup Miyokos vegan butter Other vegan butters are good, but this is the best
- 1/2-2/3 cup begenes Soy Free For Those With Soy Allergies – Don’t Wonder, We Promise It’s Tasty
Thickener for gravy (optional)
- Four tablespoon water
- 2 tablespoon potato starch
- 1 tablespoon tapioca starch
boil the potatoes
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Note: It’s best to use a pasta pot to keep the vegetables and potatoes separate.If you don’t have a pasta pot, cut it up of Chop the onions, carrots, and celery into large pieces that are easy to separate.
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Add celery, carrots, and onions to the bottom of the pasta pot. Place a pasta basket on top and add the washed potatoes and crushed garlic to the pasta basket, then add the chicken stock.
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Cover and bring to a boil. Reduce heat to medium and simmer for 30-40 minutes. Remove the basket, drain as much liquid as possible, and set aside until the potatoes have cooled slightly.
prepare the gravy
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Using an immersion blender, blend cooking liquid and vegetables until smooth. Strain if necessary, but I never do. Return to medium heat and cook until reduced by at least 1/4. Taste and season with salt if necessary.
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If you want a thicker gravy, once the broth is reduced and properly seasoned, add the thickening slurry 1/4 volume at a time, stirring constantly with a whisk while boiling. When it reaches the thickness you like, turn off the heat and cover it with a lid.
make potatoes
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Note: To make the potatoes even creamier, run the potatoes and garlic through a potato ricer, peel the skins and discard. For a more lumpy rustic look, use a hand masher and leave the skin in. To mix the ingredients, use a spatula to fold in if it goes through the ricer. Otherwise, continue using the hand masher throughout the process.
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Melt the vegan butter in the microwave or on the stovetop. Roughly mash the potatoes, add half the butter and mix. Add half of the veggie and mix. Add half of the remaining butter and mix, then add half of the remaining vegetables and do the same. If it’s not creamy enough, add the remaining butter and veggie and mix. Season with salt.
