How many people do you know that love mashed potatoes and gravy? Come to think of it, I can’t think of a single person in my life that doesn’t. I also can’t think of a single situation where mashed potatoes and gravy wouldn’t be a great addition. Every family dinner, gathering, lunch, or party is only made better by the addition of mashed potatoes and gravy. Catch my drift? I love me some mashed potatoes! Actually, I just love ALL potatoes.
A funny story for you – my friend and I were in Asia and bargaining for some souvenirs to bring home. We could tell that the sales ladies understood when we said yes or no to each other and we didn’t want to lead them on to how we felt about the products. The key to good bargaining is making the sales people believe you could easily walk away from whatever it is you’re bargaining for if the price is too high. So instead of speaking in English, my friend and I made up code words for the products we liked and the products we disliked. The ones we liked? “Pomme de terre”. The ones we disliked? “Poubelle”. Just to clarify for those that don’t speak French, pomme de terre means potato and poubelle means garbage. THAT’S how much I love potatoes. I used them as my code word.
Back to the recipe – the Super Bowl is coming up this weekend, so I took it upon myself to create a mashed potato and gravy recipe to be enjoyed at a party. This dish takes mashed potatoes to the next level. They’re bite sized, savoury and delicious, with that comforting feel you’re used to. The mushroom gravy acts as a perfect dip to dunk your potato bite into while you cheer your favourite team on. The ultimate comfort food made bite sized.
As always, if you make this dish, please tag me and use #theveganjetsetter… enjoy!!
- 3-4 medium sized potatoes
- 1 ¼ cups of non-dairy milk
- 2 tbsp vegan butter
- ½ tbsp garlic powder
- 1 cup of bread crumbs or panto
- 1 tsp extra virgin olive oil
- ¼ tbsp all-spice
- ¼ tbsp salt, or to taste
- Preheat oven to 450°F.
- Peel the potatoes and boil in water (with a splash of salt, if desired) until the potatoes are completely soft.
- Drain the water and mash the potatoes thoroughly using a mashed or fork.
- Add the vegan butter, ¼ cup of the non-dairy milk, garlic powder and salt. Mix well.
- Using a tablespoon, scoop out potato and roll into a ball, place aside.
- In a separate bowl, pour the remaining cup of non-dairy milk, combine ¼ tsp of extra virgin olive oil and stir. This will be used to dunk the potato bites. You may omit the oil if you would prefer less fat.
- Use the remaining olive oil to coat a baking sheet.
- In a separate plate, mix the bread crumbs with the all-spice and evenly spread it out over the plate.
- One by one, dip the mashed potato bites into the milk mixture, and then immediately roll them in the bread crumbs, creating an even layer of bread crumbs over the potato.
- Place the potato bites on the baking sheet and bake for approximately 20-30 minutes, checking after 20. Approximately 28 potato bites will fit per baking tray.
- Allow 5 minutes to cool, but serve hot.
- Dip the mashed potato bites into the mushroom gravy recipe linked above.
- These mashed potato bites should be served right away - they lose their texture and shape once reheated.
- 1/2 large package of white mushrooms, approximately 454 g
- 1/2 yellow onion, diced
- 1-2 cloves of garlic, diced
- 1/2 cup of low sodium vegetable broth
- 1/4 cup of red wine
- 1 tbsp extra virgin olive oil
- 1/2 tbsp nutritional yeast
- 1/4 tbsp thyme
- 1/2 tsp dried sage
- ½ tsp salt, or to taste
- Sauté onion and garlic in olive oil, on medium, until clear.
- Add mushrooms, vegetable broth, red wine, thyme, sage and salt. Turn to medium-high and cook until mushrooms are soft.
- Remove mushrooms and half a cup of broth, leaving the rest of the broth and sautéed onion in the pan. Blend in a high speed blender or with a hand blender, then combine the blended mushrooms into the remaining broth and onion, mix well.