Mashed Potatoes and Gravy

Thanks to Heather McDougall.

Ingredients

For the gravy:

• 2 cups vegetable broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons tahini
• 1/4 cup brown rice flour
• freshly ground black pepper

For the mashed potatoes:

• 4 large Yukon Gold potatoes
• 2 cloves garlic
• 1/4 cup unsweetened, unflavored plant milk
• Several twists of freshly ground white pepper
• Dash of sea salt

Instructions

1. To make the gravy, place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick. Season with pepper to taste. Serve at once.
2. To make the Garlic Mashed Potatoes, peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.
3. Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.
4. Mash in the pan, using electric beaters or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.