Step 1

In a large pan over medium heat, add butter and a pinch of salt. Sauté the onions & garlic until translucent & lightly browned about 4-6 minutes.

Step 2

Add mushrooms & sauté until browned, about 5-7 minutes. Stir in remaining salt & pepper.

Step 3

Add flour and combine well. Stir & cook for 1 minute.

Step 4

Slowly stir in vegetable broth and bring to a simmer. Add Worcestershire sauce. Lightly simmer for 5-7 minutes until gravy thickens up.

Step 5

Taste for salt and add more as needed.

Step 6

Place the potatoes in a large pot, and cover with cold water (1-2 inches over potatoes). Add two teaspoons of salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender & easily pierced with a pairing knife or fork, with no resistance when falling off. About 25-30 minutes.

Step 7

Drain potatoes well, and place back in pot. Return pot to stove. Over low heat, mash potatoes for 1-2 minutes, to let the steam escape.

Step 8

Now add butter, 1/4 cup milk salt & pepper. Mash until smooth & creamy. Add an additional 1/4 cup of milk at a time, as needed. *You might not need all the milk. Be careful, because too much milk can make the potatoes soupy.

Step 9

Taste for salt and add as needed. Enjoy!