
Roasted Garlic Mashed Potatoes with Tabasco Gravy
Prep: 30 minutes | Serves 4 | Products Used: Pot PiesIngredients
- Alpha Foods Pot Pies (we used Beefy Chedd'r)
- Broccolini, charred or roasted
Tabasco Gravy
- 4 tbsp vegan butter
- 4 tbsp all purpose flour
- 4 cups veggie stock
- 3-4 tbsp tabasco hot sauce
- 1 tbsp vegan Worcestershire sauce
- Salt / pepper to taste
- 1 tbsp Dijon mustard
Roasted Garlic Mashed Potatoes
- 2 heads roasted garlic
- 4 pounds russet potatoes, peeled
- 1-3 cups regular unsweetened plant milk
- 6 tbsp vegan butter
- Salt / pepper to taste
- 3 sprigs fresh thyme
Directions
Tabasco Gravy
- In a skillet over medium heat, melt your butter. Once melted add your flour and mix well until combined.
- Slowly add in your veggie stock, whisking constantly to prevent lumps. Then add in your tabasco, Worcestershire sauce, Dijon mustard, and salt & pepper to taste.
- Bring to a boil, then reduce to a simmer and allow to cook (whisking frequently) until you’ve reached your desired thickness.
Roasted Garlic Mashed Potatoes
- Peel and boil your potatoes in salted water until fork tender.
- Roast your garlic heads and allow to cool for 20 minutes.
- Warm your plant milk with your sprigs of thyme gently in a saucepan.
- Once the potatoes are cooked, drain, then begin to mash. Add in your roasted garlic, cold cubed butter, salt & pepper to taste, and warm milk and continue to mash until you reach your desired thickness.
- Serve with charred broccolini, a cooked Alpha Foods Beefy Cheddar Pot pie, and Tabasco Gravy. Enjoy!