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Blue Mashed Potatoes and Miso Gravy

Blue Roasted Garlic Mashed Potatoes and Red Miso Gravy

Make your mashed potatoes comforting and colorful, with blue potatoes and miso gravy.
Course Side Dish
Keyword mashed potatoes, plant based gravy
Servings 6
Author Robin Asbell


  • 2 pound blue potatoes or Yukon Golds
  • 8 cloves garlic peeled
  • 1/4 cup vegan butter up to half a cup
  • 1 cup unsweetened non-dairy creamer or milk
  • 1 teaspoon salt


  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 1/4 cup all-purpose flour
  • 2 cups unsweetened non-dairy milk
  • 1 cup vegetable stock
  • 1/4 cup red miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • fresh sage leaves for garnish



  • Cut the potatoes in quarters, then steam until very tender. Let cool slightly, then strip off the skins while hot and put through a potato ricer or mash by hand.
    While the potatoes cook, place the whole garlic cloves in a small pot with the vegan butter and cook over low heat until the cloves are completely soft, about 10 minutes. Mash the cloves with a fork.
    Stir the garlic cloves and butter, non-dairy creamer and salt into the riced potatoes until creamy. Keep warm.


  • In a medium pot, heat the olive oil and add the onions. Stir over medium heat until they start to sizzle. Reduce the heat as needed to cook for about 20 minutes, let the onions get some color and really get soft.
    Sprinkle the flour over the onions and stir it in. Cook, stirring, for a few minutes. stir in the milk, a little at a time, to make a paste. Gradually whisk in the remaining milk.
    Whisk the miso into the vegetable stock, then whisk into the pot. Whisk in salt and pepper. Whisk the mixture in the pan over medium heat until it comes to a boil.
    Serve the mashed potatoes and gravy hot, with a fresh sage garnish.