This year has just flown by. Thanksgiving is now less than 4 weeks away. Where does the time go? I have been working on some holiday recipes that I can’t wait to share with you! Over the next few weeks, I’ll be sharing comforting Vegan holiday recipes and a few healthy recipes for good measure. First up is one of my favorite comfort foods: Vegan Mashed Potatoes with Apple Cider Gravy. I think that I have made this recipe at least once a week over the last month. We love our mashed potatoes around here.
I recently picked up some of the European Style Cultured Vegan Butter from Miyoko’s Kitchen and it’s so good! Have you tried her butter yet? I am really loving it in my recipes. I normally shy away from using too much butter in my recipes, but mashed potatoes and gravy is just something that needs a little bit of butter, especially for the holidays.
This Apple Cider Gravy takes less than 15 minutes to make and is so good with the mashed potatoes! A few weeks ago, I told you about my obsession with apple cider. Since I always have a gallon sitting in my fridge, I am always looking for new ways to use up the cider. Apple cider adds a really nice a light fruit and fall flavor to your gravy. Fresh thyme adds an earthy element and compliments the cider.
These Vegan Mashed Potatoes with Apple Cider Gravy are:
Perfect for the holidays
& fall entertaining
The gravy calls for flour but if you are looking for a gluten-free recipe, I like using brown rice flour. I actually preferred the brown rice flour over regular all-purpose flour.
For the Mashed Potatoes:
- 3 Pounds Yukon Gold Potatoes, peeled & diced into 1 1/2 inch pieces
- 3-4 Tablespoons Vegan Butter
- 3/4-1 Cup Unsweetened Non-Dairy Milk, warmed
- Salt and Pepper to taste
For the Apple Cider Gravy:
- 2 Tablespoons Vegan Butter
- 2 Tablespoons Flour*
- 1/2 Cup Apple Cider
- 1 1/2 Cups Vegetable Broth
- 2-4 Freshly Thyme Sprigs
- Salt and Pepper to taste
For the potatoes:
- Place the diced potatoes in a pot and cover with cold water. Add a large pinch of salt, about a teaspoon into the water. Cover and bring the pot to a boil.Once boiling lower heat to a simmer and cook for about 12-15 minutes, or until the potatoes are fork tender. Drain potatoes, then place back in the pot.
- Using a potato masher or electric hand mixer, start to mash the potatoes; just enough to break them apart. Add the butter, 3/4 cup of milk, salt and pepper to taste. Mash until fluffy. Add any additional milk if needed. Taste and add more salt or pepper if needed.
For the gravy:
- While the potatoes are cooking, start the gravy. In a medium saucepan melt the butter over medium high heat. Once the butter has melted, stir in the flour and cook until light brown, 1-2 minutes. Whisk in the apple cider and vegetable broth. Add the thyme sprigs and season with salt and freshly ground pepper. Continue whisking and cook until thickened, about 8-10 minutes. Turn off the heat and remove the thyme leaves.
- Serve the mashed potatoes with the along on the side.
For a gluten-free gravy, use brown rice flour in place of regular all-purpose flour.