Mashed Potatoes with "Gravy"

Ah mashed potatoes, the quintessential comfort food. A close second would be macaroni and cheese, but there are too many variations of macaroni and cheese, it can sometimes be a giant let down. Although you can do tons of things to mashed potatoes, when you see "mashed potatoes" listed on a menu or posted on a food blog, for the most part, you know what you're in for.

I've always loved mashed potatoes, but have become further enamored since becoming vegetarian. I used to mostly fill up on the sides at the holidays anyway, now I have an excuse to take a "big boy" helping of mashed potatoes. Combine this recipe with some stuffing and maybe a green bean casserole (I have a post coming soon, and it doesn't involve a can of condensed soup), I doubt you'll miss the meat. Also a note on the type of potato, I like russet potatoes even if google tells me it's not the ideal choice for making mashed potatoes.  

Mashed Potatoes with Vegan Gravy

• 4 lbs russet potatoes, peeled and cubed
• 1 cup greek yogurt (fat free)
• 1/2 cup reduced fat sour cream
• 3 tbs "butter" (I prefer Smart Balance)
• Salt and Pepper to taste

"Gravy"

• 1 cup water
• 2 cups vegetable stock
• 1/4 cup almond milk
• 1/4 cup whole wheat flour
• 3 tbs nutritional yeast
• 1 tsp poultry seasoning
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pinch of crushed red pepper
• 1 drop of liquid smoke
  (Find it with the BBQ sauces, and yes you need it)

1. Add the cut potatoes to a large pot.  Fill with cold water, stir the water around a bit.  Notice the water turning cloudy?  That is excess starch coming off the potatoes, drain the potatoes and add them back to the pot.  Fill with cold water and bring to a boil.  Do not bring to a rapid boil, as that will make the potatoes fall apart.
2. After about 15 minutes the potatoes should be done, but check by inserting a knife into a potato.  If it goes in without any resistance they are done!
3. Drain and return the potatoes to the pot.  Add the remaining ingredients and mash the potatoes.  The more you work the potatoes the more "gummy" they will turn out, so go gentle.  I don't recommend a hand mixer...but if you feel so inclined, by all means. 
4. Cover the potatoes, they'll stay more than hot enough as you work on the "gravy".
5. Bring the water and stock to a boil. Combine the almond milk and flour, whisk out any clumps that form.  
6. Add the remaining ingredients to the boiling stock and water mixture.  Reduce the heat to just a simmer and slowly whisk in the almond milk and flour mixture. 
7. As the mixture boils it should thicken, if it is thinner than you'd like combine a little additional flour with almond milk and add as necessary.
8. Generously spoon the "gravy" over a generous helping of mashed potatoes and enjoy.

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