Name: Smashed Potatoes with Roasted-Garlic Gravy
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 1 large head garlic; 2 tablespoons olive oil plus additional for drizzling; 1 leek, quartered and washed; 1 onion, left unpeeled, quartered; 2 carrots, quartered; 1 parsnip, quartered; 2 celery ribs, quartered; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon black peppercorns; 1 1/2 cups dry white wine; 1/3 cup soy sauce; 6 cups cold water; 4 pounds boiling potatoes; 3 tablespoons unsalted butter, cut into pieces; 3 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter; 1/3 cup all-purpose flour

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Smashed Potatoes with Roasted-Garlic GravyJonny Valiant

For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer. The rich accompaniment to these creamy smashed potatoes is bolstered by soy sauce, which adds a welcome dose of umami to the vegetable stock. Fragrant with roasted garlic, this gravy delivers.

Cooks note:

Stock or gravy can be made 3 days ahead and chilled.

Recipe notes

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