Crispy smashed little potatoes topped with savory mushroom gravy and a touch of tangy-sweet cranberry sauce.

15 mins
20 mins


  • Large pot
  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Whisk


Smashed Potatoes:

  • 1.5 lbs Little Potatoes
  • (For brushing) olive oil
  • (To taste) salt


  • (To taste) mushroom gravy
  • (To taste) cranberry sauce
  • (To taste) fresh thyme
  • (To taste) black pepper

Vegan Mushroom Gravy:

  • 1 1/2 Tbsp canola oil, olive oil, or vegan margarine
  • 2 1/2 cups white and/or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup white onion, chopped
  • 3 Tbsp all-purpose flour
  • 2 cups vegetable stock
  • 1 Tbsp light soy sauce
  • 1 tsp white miso (blended with a touch of vegetable stock to break up clumpy bits)


  • Step 1

    For the Smashed Potatoes, preheat oven to 450 °F.

  • Step 2

    Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).

  • Step 3

    Drain potatoes.

  • Step 4

    Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2-inch thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tablespoon mushroom gravy, 1/2 teaspoon cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.

  • Make the Vegan Mushroom Gravy:

    In a medium saucepan, heat oil over medium heat.

  • Step 6

    Sauté onion and garlic for one minute before adding the sliced mushrooms. Sauté until vegetables are tender.

  • Step 7

    Add flour, and whisk until mushrooms are coated. Stir often and cook for one minute.

  • Step 8

    Slowly whisk in the vegetable stock, soy sauce, and miso.

  • Step 9

    Bring the gravy to a simmer and cook for three minutes, stirring often. Taste and adjust seasoning.