I do like a potato. I like them whatever way they come. Boiled, mashed, baked, roasted, chipped, or whatever. I do like them as a thickener in a good veggie soup. I have even used a soup as a make-do sauce for rice or pasta. But I never thought to make a sauce using potato as the main ingredient. Not sure why.
Mashed potato is pretty easy to make vegan. I even have a recipe for that. So I just go a little further with the water, add some milk, and we get the basis of a sauce!
Ingredients
320ml boiling water
100ml non-dairy, unsweetened milk
1 medium onion, finely chopped
1 clove of garlic, finely chopped
200g mushrooms, sliced
Pinch of dried tarragon
1/2 tsp dried basil
Salt and pepper to taste
Put the potato chunks and water in a pot - no salt at this time! - and bring to the boil. Leave to boil for 15ish minutes until fork tender.
Now, mash in the pot with the cooking water. Stir in the milk and continue to mash until the mix is smooth. If you want it to be really smooth, press it through a sieve, but don't worry about it too much.
Add some oil to a pan over a medium-high heat and add in the onion. Stir-fry for a few minutes until translucent then add in the garlic. After a minute throw in the mushrooms with a good pinch of salt and some pepper and continue to stir-fry until the mushrooms start to give up their water. Then stir in the potato sauce along with the tarragon and basil. Turn down the heat and put a lid on while you get on with some rice.
A couple of minutes before the rice is ready, check the sauce for seasoning and add salt and pepper if needed.