Mushroom Powered Gravy With Cauliflower Mashed Potatoes

What's better than gravy? Mushroom Powered Gravy of course!

These cauliflower mashed potatoes are a perfect addition to your holiday meal- and easy to whip up for any occasion.

This awesome recipe was created for FreshCap by Chef Teresa Hansen.

Cauliflower Mashed Potatoes with Mushroom Gravy

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings


  • 1 pound baby creamer or fingerling potatoes, skin on
  • 1 ½ pounds cauliflower, cut into large florets
  • 2 tablespoons unsalted butter
  • salt + pepper, to taste
      Mushroom Gravy
  • 2 tablespoons unsalted butter
  • ½ cup finely diced onion
  • 2 cloves minced garlic, about 1 teaspoon
  • 8 ounces sliced white button mushrooms
  • 1 tablespoon gluten free flour
  • 2 teaspoons THRIVE 6 Mushroom Powder
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup low sodium vegetable broth
  • fresh parsley for garnish


  1. Add whole potatoes to a large stock pot. Fill ¾ full with water and place on stove. Cover and bring to a boil. Boil, uncovered for 8 minutes. Then add cauliflower florets and boil for another 8 minutes, uncovered until potatoes and cauliflower are tender.
  2. Drain water from cauliflower/potato mixture and add back to pot. Add butter, salt and pepper. Mash with a potato masher or fork until smooth. Set aside.
  3. Mushroom Gravy- Heat 2 tablespoons unsalted butter in a medium skillet over medium high heat.
  4. Add onion, garlic and mushrooms to pan. Sauté for 5 minutes. Stir in flour, mushroom powder, salt and pepper. Cook mixture for 1 minute, stirring constantly. Stir in vegetable broth and cook for 2-3 more minutes until mixture is thicker. Serve with cauliflower mash and garnish with fresh parsley.

Nutrition Facts

(1/4 recipe): 385 calories/59g carbs, 8g protein 13g fat, 11g fiber

Chef's Notes: Sub oil for butter to make this vegan friendly. Recommend avocado oil.



Chef Teresa Hansen

Teresa Hansen is a Personal Chef & Nutritionist. Her educational background includes a Bachelor’s in Nutrition from Arizona State University and a diploma in Culinary Arts from Le Cordon Bleu. She has 8 years’ experience in the nutrition + culinary field and has appeared nationally on The List, news show debuting healthy recipes and cooking techniques.


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