This simple plant-based dish brings together familiar ingredients in a way that feels grounded and satisfying. Soft, creamy mashed potatoes meet the deep, tangy flavor of balsamic-glazed mushrooms — a pairing that’s both earthy and full of character.
Made with wholesome ingredients, this version skips the heavy cream and butter in favor of heart-friendly almond milk and olive oil, keeping it light yet velvety smooth. Potatoes are a natural source of potassium, vitamin C, and fiber, supporting healthy blood pressure and digestion. Mushrooms, meanwhile, bring a deep umami flavor and a boost of B vitamins, selenium, and antioxidants that help strengthen the immune system and support energy production.
Finished with a touch of fresh dill, this recipe highlights how a few everyday ingredients can create something balanced, flavorful, and deeply satisfying to share at any time of year.
Recipe
Serves 2
For the mashed potatoes:
1¼ lbs. (570g) potatoes, peeled & cubed
3 tbsp. almond milk, unsweetened (adjust to preferred thickness)
¾ tsp. garlic powder (adjust to taste)
For the mushrooms:
7 oz. (200g) mushrooms, sliced
4 tbsp. balsamic vinegar
How to Prepare
Cook potatoes until fully tender, about 12-15 minutes. Drain, then mash them. Gradually add the milk while mashing until smooth.
Stir in ¾ tsp salt, and garlic powder. Adjust seasoning to taste.
In a skillet, heat 1 tbsp olive oil over medium-high heat. Add the sliced mushrooms and sauté until softened and most of the moisture has evaporated, about 5-7 minutes.
Add the balsamic vinegar and cook until the liquid reduces to a thick glaze. Spoon the balsamic mushrooms over the mashed potatoes and serve hot.
Suggested serving: fresh dill.
