Potatoes with Mushroom Gravy

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I’ve always believed that the simplest ingredients can create the most comforting meals, and this Potatoes with Mushroom Gravy recipe is a perfect example. There’s something undeniably cozy about fork-tender potatoes coated in a creamy, savory mushroom gravy—it feels like a warm hug in every bite. Whether it’s a weeknight dinner or part of a holiday spread, this dish never fails to impress.

What I love most is how effortlessly this recipe brings together earthy mushrooms, fragrant herbs, and buttery-soft potatoes. It’s humble, yet deeply flavorful. I’ve served it to both meat-lovers and vegetarians, and it’s always met with the same reaction: pure satisfaction. If you’re craving something hearty without being heavy, this dish will absolutely deliver.

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Why You’ll Love This Potatoes with Mushroom Gravy Recipe

This dish hits all the right notes. It’s rich without being overly indulgent, and it brings together pantry staples in the most delicious way. The gravy alone is worth making—it’s velvety and packed with umami from the sautéed mushrooms. Add golden, tender potatoes to the mix, and you’ve got a soul-warming plate that’s equally suited for a cozy night in or as a show-stealing side dish at dinner parties.

What Type of Potatoes Work Best for Potatoes with Mushroom Gravy?

The kind of potatoes you choose makes a big difference in the texture of this dish. I recommend using Yukon Golds or red potatoes for their buttery, creamy interiors and ability to hold their shape after boiling. Russet potatoes are another option if you want something fluffier, but they tend to fall apart more easily in gravy. Ultimately, it depends on whether you prefer a firm bite or a melt-in-your-mouth experience.

If you’re after ultimate creaminess and a slightly sweet flavor that plays well with the umami of the mushrooms, go with Yukon Golds. They’re my personal favorite for this recipe, as they balance richness and structure beautifully.

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Options for Substitutions

Whether you’re working with dietary needs or just out of an ingredient, this recipe is flexible:

• Potatoes: You can use sweet potatoes for a deeper, earthier flavor and added nutrients.
• Mushrooms: Any variety works—cremini, button, shiitake, or a mix. For extra depth, try dried porcini rehydrated in hot water (don’t forget to use the soaking liquid in the gravy!).
• Butter: Swap for olive oil or vegan butter if keeping it dairy-free.
• Cream: You can use coconut cream or a cashew-based cream alternative for a vegan option.
• Flour: To thicken the gravy gluten-free, replace all-purpose flour with cornstarch or a gluten-free blend.

With the right tweaks, this dish adapts to different needs while staying irresistibly flavorful.

Ingredients for This Potatoes with Mushroom Gravy Recipe

• Yukon Gold Potatoes
  These potatoes are naturally buttery and smooth, perfect for soaking up all that savory gravy without falling apart.
• Mushrooms (cremini or button)
  The stars of the gravy—mushrooms add earthy, umami richness and a meaty texture that makes the sauce incredibly satisfying.
• Onion
  A finely chopped onion brings sweetness and depth to the base of the gravy.
• Garlic
  Garlic elevates the aroma and enhances the savory profile of the dish.
• All-Purpose Flour
  Used to thicken the mushroom gravy, giving it that luscious, velvety texture.
• Vegetable Broth
  This forms the body of the gravy and adds a savory backbone to the sauce.
• Butter
  Adds richness and helps to brown the mushrooms beautifully.
• Heavy Cream (or plant-based alternative)
  Gives the gravy a smooth, luxurious finish and balances the earthiness of the mushrooms.
• Fresh Parsley
  Brightens the dish visually and adds a pop of herbaceous flavor right at the end.
• Salt and Pepper
  Essential for seasoning and bringing out all the flavors in both the potatoes and the gravy.

Step 1: Boil the Potatoes

Start by washing and cutting your potatoes into large chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Let them simmer for 12–15 minutes or until fork-tender but not falling apart. Drain and set aside.

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Step 2: Sauté the Mushrooms

In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and start to brown—about 8–10 minutes. Don’t rush this step; the browning builds flavor.

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Step 3: Add Onions and Garlic

Once the mushrooms are browned, stir in finely chopped onions. Cook for 3–4 minutes until translucent, then add the garlic and sauté for another minute until fragrant.

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Step 4: Build the Gravy

Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste. Slowly pour in the vegetable broth while whisking constantly to prevent lumps.

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Step 5: Simmer and Finish

Reduce the heat to low and let the gravy simmer for about 5–7 minutes, until it thickens. Stir in the cream and chopped parsley, then season with salt and pepper to taste.

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Step 6: Assemble the Dish

Place the cooked potatoes on a serving dish or individual plates. Generously ladle the mushroom gravy over the top, making sure each piece is coated. Garnish with extra parsley if desired. Serve warm.

How Long to Cook the Potatoes with Mushroom Gravy

From start to finish, this dish takes about 35–40 minutes:

• Prep time: 10 minutes
• Boiling potatoes: 12–15 minutes
• Sautéing and gravy: 15 minutes
• Assembly and final touches: 5 minutes

It’s a fairly quick dish, especially for how comforting and flavorful it turns out.

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Tips for Perfect Potatoes with Mushroom Gravy

• Don’t overcook the potatoes – You want them tender, not mushy. Check them early with a fork.
• Let the mushrooms brown – Resist stirring too much. Let them sit and sear for better flavor.
• Use hot broth – Adding warm broth helps the gravy come together smoothly and quickly.
• Whisk constantly when adding broth – This ensures a lump-free gravy with a silky texture.
• Taste and adjust – Don’t forget to season at the end. A pinch more salt or a crack of black pepper can really elevate the dish.
• Serve immediately – The gravy is best when freshly made and hot, right before it starts to thicken too much.

Watch Out for These Mistakes While Cooking

• Skipping the browning step for mushrooms
  Mushrooms need time to caramelize. If you rush and add liquid too soon, you’ll end up with a bland, watery gravy.
• Overcooking the potatoes
  Boiled too long, and they’ll turn mushy and fall apart under the gravy. Check them with a fork for that sweet spot of tenderness.
• Adding cold broth to the roux
  Cold liquid can cause clumping. Warm or room-temperature broth blends in more easily and evenly.
• Forgetting to season in layers
  Salt the potato water, season the mushrooms, and taste the gravy as it simmers. Each layer matters.
• Using too much flour
  This can make the gravy overly thick and gluey. Stick to the amount listed and add more broth if needed.

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What to Serve With Potatoes with Mushroom Gravy?

Roasted Brussels Sprouts

The crispy, nutty flavor of Brussels sprouts pairs beautifully with the rich, creamy gravy.

Garlic Green Beans

A bright, snappy veggie side that adds color and freshness to the plate.

Crispy Tofu or Tempeh

For added protein and texture, tofu or tempeh makes a hearty, plant-based companion.

Buttery Dinner Rolls

Perfect for soaking up every last drop of that luscious mushroom gravy.

Simple Garden Salad

Something crisp and fresh to contrast with the savory, warm potatoes.

Balsamic Roasted Carrots

Their natural sweetness and tangy glaze complement the earthiness of the mushrooms.

Stuffed Bell Peppers

A more filling addition if you’re turning this into a full-on main meal.

Storage Instructions

Leftovers of Potatoes with Mushroom Gravy store surprisingly well. Let everything cool to room temperature before transferring to an airtight container.

• Refrigerator: Store for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the gravy has thickened too much.
• Freezer: You can freeze the mushroom gravy separately for up to 2 months. Potatoes, however, tend to change texture when frozen, becoming grainy. If freezing, store the gravy only and make fresh potatoes when ready to serve.

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Estimated Nutrition (Per Serving)

Keep in mind this is an approximation based on standard ingredients:

• Calories: ~280
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 540mg
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 3g
• Protein: 5g

This recipe offers a good balance of comfort and nutrition—especially if served with fresh greens or protein on the side.

Frequently Asked Questions

Can I make this dish vegan?

Absolutely. Swap out the butter for vegan butter or olive oil, and use a plant-based cream like coconut cream or cashew cream. Make sure your vegetable broth is also vegan-friendly.

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Can I use different types of mushrooms?

Yes, and I encourage it. Cremini, shiitake, oyster, or even a mix will deepen the flavor. If you’re using dried mushrooms, rehydrate them and use the soaking liquid in the gravy.

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What can I use instead of cream?

If you don’t have cream, whole milk works in a pinch (though the gravy will be thinner). For a dairy-free option, try oat cream or cashew milk.

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Can I make the gravy ahead of time?

Yes, the mushroom gravy can be made up to 2 days in advance. Just reheat gently and add a splash of broth or cream to refresh it.

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How do I keep the potatoes warm before serving?

After boiling, you can keep them in a covered bowl with a towel on top, or in a warm oven (set at 200°F/95°C) until ready to serve.

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Is this recipe gluten-free?

Not by default, but it’s easy to adapt. Use cornstarch or a gluten-free flour blend in place of the all-purpose flour.

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Can I use mashed potatoes instead?

Definitely. The mushroom gravy is fantastic over mashed potatoes. Just be sure the mash is well-seasoned and not too runny.

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How many people does this recipe serve?

It comfortably serves 4 people as a main dish or 6 as a side. You can easily double it for larger gatherings.

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Conclusion

Potatoes with Mushroom Gravy is one of those recipes that feels indulgent while being wonderfully simple. It turns everyday ingredients into something comforting, rich, and deeply satisfying—perfect for cozy nights, plant-based dinners, or impressing guests with minimal fuss. I hope this recipe brings as much warmth to your table as it has to mine.

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