Classic Comfort with a Healthy Twist!
Creamy mashed potatoes paired with the easiest vegetarian gravy recipe—you’re about to meet your new favorite side dish. Perfectly fluffy, velvety potatoes and a rich, flavorful gravy that’s so good, you won’t believe how simple it is to make. This vegetarian mashed potatoes and gravy combo is ideal for holiday dinners or any time you’re craving comfort food done better.
If you think mashed potatoes can’t get any better, think again. This version is not only creamy but also packed with protein and lower in fat, thanks to a few ingredient swaps. You’ll be mashing those boiled potatoes with yogurt butter and a splash of milk for ultimate fluffiness. A sprinkle of salt and pepper is all it takes to bring out their natural goodness.
Now, let’s talk about the gravy. It’s vegetarian, made with just two main ingredients—vegetable bouillon and cornstarch—and comes together in minutes. Simply mix the bouillon with boiling water, thicken with a cornstarch slurry, and voilà! Smooth, savory perfection to drizzle over your potatoes. Want to make it extra special? Garnish with a few fresh herbs for a pop of flavor and color.
Whether you’re serving this duo at a holiday feast or enjoying it solo as a cozy weeknight meal, these creamy mashed potatoes with vegetarian gravy are bound to impress. Easy, wholesome, and irresistibly delicious—what more could you ask for?
Macros Per Serving
200 Cal | 31g Carbs | 4g Fat | 10g Protein
Recipe Card
Creamy Mashed Potatoes and Vegetarian Gravy
Ingredients
Mashed Potatoes:
- 600 g Russet Potato (peeled and cubed)
- 227 g Nonfat Plain Greek Yogurt (Siggi’s)
- 42 g Light Butter (Smart Balance)
- 60 ml Unsweetened Protein Plant Milk (Good Karma)
- Salt & Pepper (to taste)
Gravy:
- ¾ cup Water
- 9 g Vegetable Base Bouillon (Better Than Bouillon)
- ¼ cup Water
- 7 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
Instructions
Mashed Potatoes:
- Wash and prep your potatoes. Add to a large boiling pot of salted water. The water should cover the potatoes. Let them boil until soft tender (roughly 15 minutes).600 g (4 cups) Russet Potato
- Strain and add to a mixing bowl. Use a potato masher to mash the potatoes. Leave it a little lumpy as we’ll mix in the other ingredients after.
- Add in the yogurt, butter, and milk. Mash and mix everything together again.227 g (1 cups) Nonfat Plain Greek Yogurt, 42 g (3 tbsp) Light Butter, 60 ml (0.25 cups) Unsweetened Protein Plant Milk
- Finally, season with salt & pepper to taste. If pairing with the gravy, hold back on the salt as the gravy will have a good amount so you want it to be balanced. Set aside.Salt & Pepper
Gravy:
- Bring a saucepan with your water to a slow boil. Add in your bouillon and mix in. If using vegetable broth instead, just do the water equivalent. Turn heat down to low.3/4 cup Water, 9 g (2 tsp) Vegetable Base Bouillon
- In a small bowl, mix together your remaining water and tapioca flour or cornstarch to make a slurry.1/4 cup Water, 7 g (3 tsp) Tapioca Flour or Cornstarch
- Slowly add in your slurry in portions to the broth and continuously mix. It should start to thicken.
- Continue to mix on low for another 2-3 minutes until it’s a thick consistency to your liking.
To Serve:
- Serve your potato in 4 even servings with the gravy drizzled on top.
- Garnish with thyme and rosemary.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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