Garlic mashed potatoes:
4 large potatoes, chopped
2 cloves garlic, minced or roasted whole
1/4 cup nondairy milk or water
salt, to taste
2 cups mushrooms, sliced
2 teaspoons olive oil
1/4 cup red wine
1/4 cup water (can be from potatoes)
2 tablespoons balsamic vinegar
1 tablespoon kuzu, arrowroot powder, or flour
1. Boil the potatoes in lightly salted water until they are soft, about 20 minutes. If not using roasted garlic, saute. Drain the potatoes (save some water for the gravy, if desired), leaving some water in to mash them with. Mash potatoes, adding garlic, nondairy milk and salt. Using a hand blender or beaters will make your potatoes very creamy, if desired.
2. While the potatoes boil, make the gravy by sauteeing the mushrooms in the oil until they are very dark and soft. This will take about 20 minutes.
3. Once they have released and then reabsorbed their own liquid, deglaze the pan with red wine. Add the water and balsamic vinegar, along with a pinch salt to bring the flavors together.
4. Keep this on the heat while you dissolve the arrowroot in a small amount of water. Stir it into the sauce, and keep stirring until it heats almost to a boil, and thickens. Serve the potatoes topped with a big spoonful of mushroom gravy.
Source of recipe: To watch a free video of me making this best garlic mashed potatoes recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/best-garlic-mashed-potatoes-recipe .