Creamy Mushroom Gravy with Mashed Potatoes | Recipe

Cook the potatoes in a Dutch oven or large saucepan of boiling water for 25 minutes or until the potatoes are tender.

Meanwhile, prepare the Mushroom Gravy. Heat the oil in a medium skillet over medium heat.  Add the mushrooms; cook for 5 minutes, stirring frequently.

Add the onions and garlic to the mushrooms; cook and stir for 3 minutes. Add the broth; cook for 3 minutes, stirring constantly to scrape all the browned bits off the bottom of the skillet. Stir in the whipping cream. Bring the gravy to a boil, then simmer the gravy over medium-low heat for 10 minutes, stirring constantly. 

Season the gravy with the soy sauce and the 1 tsp. Potato Allrounder. Remove the gravy from the heat.

Drain the potatoes, then return them to the saucepan. Add the butter and mash the potatoes until the butter is completely melted and the potatoes are mashed to the desired consistency. Season the potatoes with the salt and 1-½ tsp. Potato Allrounder.

Serve the Mashed Potatoes topped with the Mushroom Gravy.

For added flavor, stir 1/2 cup chopped cooked bacon into the gravy just before serving.