Crispy smashed little potatoes topped with savory mushroom gravy and a touch of tangy-sweet cranberry sauce.
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Medium saucepan
- Whisk
Ingredients
Smashed Potatoes:
- 1.5 lbs Little Potatoes
- (For brushing) olive oil
- (To taste) salt
Toppings:
- (To taste) mushroom gravy
- (To taste) cranberry sauce
- (To taste) fresh thyme
- (To taste) black pepper
Vegan Mushroom Gravy:
- 1 1/2 Tbsp canola oil, olive oil, or vegan margarine
- 2 1/2 cups white and/or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white onion, chopped
- 3 Tbsp all-purpose flour
- 2 cups vegetable stock
- 1 Tbsp light soy sauce
- 1 tsp white miso (blended with a touch of vegetable stock to break up clumpy bits)
Instructions
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Step 1
For the Smashed Potatoes, preheat oven to 450 °F.
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Step 2
Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
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Step 3
Drain potatoes.
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Step 4
Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2-inch thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tablespoon mushroom gravy, 1/2 teaspoon cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.
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Make the Vegan Mushroom Gravy:
In a medium saucepan, heat oil over medium heat.
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Step 6
Sauté onion and garlic for one minute before adding the sliced mushrooms. Sauté until vegetables are tender.
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Step 7
Add flour, and whisk until mushrooms are coated. Stir often and cook for one minute.
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Step 8
Slowly whisk in the vegetable stock, soy sauce, and miso.
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Step 9
Bring the gravy to a simmer and cook for three minutes, stirring often. Taste and adjust seasoning.
