Gerson Mashed Potatoes and Gravy

Just in *thyme* for fall, we’ve got a classic dish with a Gerson twist that the whole family can enjoy! So delicious and nutritious, no one will miss the butter.

Recipes from the Gerson Therapy Cookbook (available in hardcopy and e-book format).

GERSON GRAVY | Yield: 2 1/2 cups


  • 1/2 yellow onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 cups Hippocrates Soup Stock*, divided
  • 1/2 cup Oat Flour*
  • 1/2 cup purified water
  • 2 tablespoons minced thyme
  • 1 tablespoon minced rosemary
  • 1/4 cup apple cider vinegar


  1. Place the onion and garlic on the bottom of a small pot. Cook on medium heat until the onion becomes translucent and starts to steam. Add 1/4 cup Hippocrates Soup Stock if the onion and garlic begin to stick.
  2. While the onion and garlic cook, dissolve the Oat Flour in 1/2 cup purified water, stirring every few minutes until a paste is formed.
  3. Once the onion and garlic have cooked for about 5 minutes, stir in thyme and rosemary. Continue cooking for another minute, adding a bit of Hippocrates Soup Stock if needed to prevent onion from sticking.
  4. Add apple cider vinegar and cook for 2 more minutes.
  5. Add the remaining Hippocrates Soup Stock, then bring to a very gentle simmer. Leave uncovered.
  6. Add the Oat Flour mixture and stir. Bring to a slight boil, stirring frequently. After boiling for one minute, turn heat down to a very light simmer. Cook until a desired gravy consistency is reached.



  • 3 large potatoes, cubed
  • Purified Water or Hippocrates Soup Stock*
  • 2 bay leaves
  • 1/2 cup yogurt (optional, if permitted by Gerson Practitioner)
  • 3-4 cloves garlic, minced
  • Pinch of fresh thyme and parsley, chopped (optional)


  1. Place potatoes in a medium pot. Add enough purified water or Hippocrates Soup Stock to cover the potatoes by at least 1/2 inch, then add bay leaves.
  2. Bring to a boil and then reduce to a simmer.
  3. Cook covered until potatoes are soft, approximately 20-25 minutes.
  4. Strain purified water and bay leaves from potatoes, set aside.
  5. If using, add yogurt to potatoes. Add the garlic and mash together using a potato masher, or run through a food mill.
  6. Add a little yogurt, Hippocrates Soup Stock or purified water from cooking potatoes until desired consistency is reached.
  7. Top with Gerson Gravy and ENJOY!


Liquid strained from Hippocrates Soup before passing through food mill is called Hippocrates Soup Stock.

  • Follow directions to prepare Hippocrates Soup, but add as many cups of extra water as the amount you would like to extract for stock. For example, if 2 cups of stock is desired, add an extra 2 cups of purified water to standard Hippocrates Soup recipe.
  • Before passing through food mill, remove the extra cups of liquid, using a strainer.
  • Store Hippocrates Soup Stock in refrigerator for up to 48 hours.



1 cup rolled oats


Place oats in a food processor or blender and pulse until a fine powder is formed.

Recipe by: Eric Freeman
Video by: Mallory Cheng & Eric Freeman
Post by: Nicole Ferrer-Clement


Category: Blog, Diet, Nutrition & Recipes, Videos · Tags:

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