Mashed Potatoes with Gravy

 

Ingredients

For the Mashed Potatoes:

• 2 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk or heavy cream (adjust for desired consistency)
• 1/4 cup sour cream (optional, for extra creaminess)
• Salt and black pepper to taste

For the Gravy:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups chicken, turkey, or beef stock (warm)
• Salt and black pepper to taste
• Optional: 1/2 tsp soy sauce or Worcestershire sauce (for extra depth of flavor)

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Instructions

Step 1: Make the Mashed Potatoes

1. Boil the Potatoes:

   • Place the cubed potatoes in a large pot. Add enough cold water to cover them by about 1 inch and add a generous pinch of salt.
   • Bring to a boil over medium-high heat and cook until the potatoes are fork-tender (about 15-20 minutes).

2. Mash the Potatoes:

   • Drain the potatoes well and return them to the pot.
   • Add butter, milk, and sour cream (if using). Mash with a potato masher or hand mixer until smooth and creamy.
   • Season with salt and black pepper to taste. Keep warm.

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Step 2: Make the Gravy

1. Create a Roux:

   • In a small saucepan, melt the butter over medium heat.
   • Whisk in the flour and cook, stirring constantly, for 2-3 minutes until it forms a golden paste (this removes the raw flour taste).

2. Add the Stock:

   • Gradually whisk in the warm stock, ensuring no lumps form.
   • Simmer for 5-7 minutes, stirring frequently, until the gravy thickens.

3. Season the Gravy:

   • Add salt, black pepper, and optional soy or Worcestershire sauce. Adjust seasoning as needed.

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Step 3: Serve

1. Place the mashed potatoes in a serving dish. Create a well in the center for the gravy.
2. Pour the gravy over the mashed potatoes or serve it on the side.

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Pro Tips

• For Fluffier Potatoes: Use a potato ricer or food mill instead of a masher.
• For Extra Flavor in Gravy: Use drippings from roasted meat instead of butter and stock.