Sauté the 1 finely chopped onion in a skillet with the 5 tablespoons of unsalted butter and 4 tablespoons of olive oil.
Then add the 1 minced garlic clove, 2 shredded carrots, and 16 ounces of sliced mushrooms. Sauté until the mushroom and carrot are cooked through.
Add cream and seasoning
Then add 3 cups of heavy cream, 1 teaspoon salt, and 1/8 teaspoon black pepper and bring the sauce to a simmer.
Peel and dice the 3 pounds of Yukon gold potatoes￼￼ and boil them in water along with 1 tablespoon salt. Cook until fork-tender. Make sure the potatoes are fully submerged in water when cooking.
Cook the potatoes and add them to the gravy
Add the potatoes to the gravy and gently mix to combine. Don’t overmix or the potatoes will mush up. Garnish with fresh dill or parsley.
Best way to reheat leftoversThe best way to reheat this mushroom gravy is by adding some more heavy cream and warming it on the stovetop in a skillet. If possible, you can spoon out the chunks of potato to avoid overcooking them as the gravy warms. Then, add them back in to heat briefly, and serve.Our favorite serving suggestions