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Rach uses fresh herbs and spices to give her own salisbury steaks flavor so rich it’s worth it to eat ‘em up with a knife and fork.
For the potatoes, in a large saucepan, cover the potatoes and garlic with water and bring to a boil. Salt the water and cook, uncovered, at a rolling boil until tender, about 12 minutes. Drain the potatoes and garlic and return them to the hot pot. Using a potato masher, coarsely crush the potatoes and garlic. Mix in the chives and butter; season with salt and pepper. Cover to keep warm.
For the gravy, in a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, mushrooms are light caramel brown in color, 15 to 18 minutes; add onion, thyme, sage, and bay leaf and season with salt and pepper. Sprinkle with the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the stock. Cook, whisking often, until thickened, 4 to 5 minutes. Season to taste with the soy sauce.