12 Days of Christmas: Mashed Potatoes with a Creamy Mushroom Gravy

American Christmas dinners usually consist of roasted root vegetables, some roast meat, mashed potatoes and gravy. Today, we’re sharing our delicious mashed potato and gravy recipe with you. These are not your ordinary mash and gravy as we have infused the mash with the flavours of onions and garlic and thickened the gravy using a mixture of mushrooms and rice which have been added to a vegetable stock seasoned to perfection.

Although we are just sharing the mash and gravy recipes with you today, we will be sharing our flavoursome roast seitan recipe with you tomorrow followed by a British Christmas dinner which will feature other elements found in American Christmas dinners alongside those solely found in British Christmas dinners.

Let us know your thoughts if you try any of these recipes.

Bon Appétit!


Ingredients (serves 5-10)

Infused Oil

12tbsp Extra Virgin Olive Oil

2-4 Garlic Cloves, finely chopped

1/2 Large Purple Onion, finely chopped


20 Medium-Sized Potatoes, peeled and halved (King Edward, Maris Piper or Russet)

5-10tbsp Infused Oil

Salt (to taste)

Black Pepper (to taste)

Oat Milk (to desired consistency)


110g Mushrooms, halved

200g Rice, cooked (can be from a batch of leftover rice)

1/2tsp Dried Thyme

1/2tsp Dried Oregano

1-2 Garlic Cloves, roughly chopped

470ml Vegetable Stock

Salt (to taste)

Black Pepper (to taste)


Infused Oil

  • On medium-low heat, heat up the oil with the garlic and onions in it. If using a gas stove, turn it down to the lowest level.
  • Simmer the garlic and onions gently for approximately 5min ensuring they do not turn brown.
  • Turn off the heat and let the garlic and onions sit in the oil. Whenever using this mixture, strain it to get the quantity you need and leave what’s leftover with the garlic and onions in it.


  • Steam the potatoes for 20mins or until a fork can easily be pierced through them. If you do not have a steamer, place a good quality metal sieve over boiling water in a pot, pour the potatoes into the sieve and place a lid over it. If you do not have a metal sieve, just cook the potatoes in the boiling water, but strain and leave them out to dry for a few minutes when done.
  • In a bowl, combine the potatoes with five tablespoons of the infused oil, salt and pepper.
  • Mash the potatoes with a fork or potato masher adding in splashes of oat milk until your desired consistency is reached.
  • Taste the mash and mash in more of the infused oil if you would like to increase the intensity of its flavour.


  • Using the same saucepan the infused oil was made in (with whatever was left transferred to a clean container and the saucepan left unwashed), heat up the rice and mushrooms in boiling vegetable stock for 5mins.
  • Let the mixture cool a bit before transferring it to a blender and blending till smooth.
  • Pour the mixture back into the saucepan and stir in the other ingredients.
  • Heat up the mixture for an additional 5mins. (N.B. If you prefer a lighter gravy, stir in some oat milk until your desired consistency is reached. However, we believe that this thicker and creamy consistency works excellently with the mashed potatoes)


Serving Suggestion: Dish the mash onto a plate, pour some gravy over it and garnish with fresh sliced parsley leaves.



If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe or tag @lickyourplates_ and @sammysingally.food so we can have a look at it and like it.

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