Close Encounters Garlic Mashed Potatoes With Mushroom And Vegetable Gravy
From trigger 17 years ago
- 60 minutes to make
- Serves 2
The shaping of the potatoes looks like the mountain from the movie Close Encounters of the third kind. This is a vegan dish that rocks my world.
Ingredients
- 4 Jumbo sized russet potatoes about 2 1/2 pounds shopping list
- 1 large spanish onion rough chopped into large 1-inch pieces shopping list
- 1 Head of garlic shopping list
- 6 mushrooms sliced shopping list
- A 2-inch wide strip of red bell pepper shopping list
- 3 cherry tomatoes chopped shopping list
- 1-cup plain soy milk shopping list
- 3 tablespoons olive oil shopping list
- 3 teaspoons sea salt shopping list
- fresh ground black pepper shopping list
- 1 teaspoon of dried mushroom powder shopping list
- 1-teaspoon Chipotle chili pepper shopping list
- 1 1/2 cups of cold water shopping list
- 4 tablespoons of corn starch shopping list
- 2 tablespoons of Bragg Amino Acid shopping list
How to make it
- Preheat the oven to 400 degrees F.
- Rub the head of garlic with olive oil and place it into a ramekin
- Rub each potato with some more olive oil
- Place the garlic and the potatoes into the oven and bake for 40 minutes
- Remove the garlic and let cool, return the potatoes to the oven and bake for another 20m minutes.
- While the potatoes are baking, make the mushroom gravy
- In a saucepan, add 2 tablespoons of olive oil
- Add the onions and the red pepper cook until onions are caramelized
- Add the mushrooms and cook for another five minutes.
- In a small container, add the water and the cornstarch, mix until cornstarch is dissolved.
- Add the cornstarch and water mixture slowly to the pan and stir until all of the caramelized bits are dissolved, adjust the amount of water if necessary.
- Add the Bragg Amino Acid and set aside.
- A neat trick; Pass the whole roasted garlic head through the ricer, remove the skins.
- In a bowl from your stand mixer, pass the potatoes through a ricer they will clean out the rest of the garlic in the ricer, remove the skins and rough chop.
- Place the skins back onto the baking sheet with a teaspoon of olive oil and a little sea salt and place under the broiler to crisp up like bacon bits.
- Now add the soy milk the Chipotle pepper, some fresh ground black pepper, and the remaining teaspoon of olive oil to the bowl.
- Place the bowl into your Stand mixer with the mixing paddle attached, whip for 1 minute on high.
- Place a mound of the potatoes in the center of a plate
- Then shape them into a mountain with a fork and flatten the top
- Pour some gravy on top and let it drizzle down one side to give a volcano effect.
- Enjoy
Potatoe Mountain
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The Rating
Reviewed by 14 people-
Great recipe and great presentation. I bet the kids in your family love coming over to your house for dinner..... ;-)~ High 5
jimrug1
in Peoria loved it
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WOW!! Great recipe!!
sunny
in Portland loved it
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With the Devil's Tower and my Volcano potatoes we could start a new country where only cooks were allowed!
This sounds fab!
Kath
tippystclair
in North Hollywood loved it
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