Mashed Potatoes and Homemade Gravy
Do you want to elevate your mashed potatoes to a whole new level, then this recipe is for you. It’s all about the broth and garlic! Instead of just boiling your potatoes in water, try using chicken broth or stock. This simple swap adds an incredible depth of flavor that will make your mashed potatoes truly irresistible. Don’t forget the garlic! Adding a generous amount will infuse the dish with a delightful aroma and taste. Trust me, your guests will be asking for seconds! After boiling and straining the potatoes, save that flavorful broth. It’s perfect for making a rich and delicious gravy to complement your meal.
—Ingredients—
5lb pounds russet potatoes or Yukon gold
1 whole head of garlic peeled
1/2 tablespoon salt for boiling the potatoes
6-8 cups of chicken broth or stock (enough to cover the potatoes)
1 stick unsalted butter
1 cup heavy cream
1/2 cups sour cream
1/2 teaspoon white or black pepper
1/4 teaspoon salt or to taste
—Gravy Ingredients—
4 tablespoons butter
1 shallot finely diced
2 cloves garlic minced
1/4 cup flour
3.5 cups chicken broth or stock (reserved from boiling the potatoes)
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
A sprinkle of salt
1. Mashed potatoes— Peel, rinse and chop the potatoes into big chunks. And Peel a whole head of garlic.
2. Place the potatoes and garlic into a large pot. Add in salt and the chicken stock or broth, enough to cover the potatoes.
3. Boil the potatoes until fork tender it should take 20 -25 minutes.
4. While the potatoes are boiling, put a saucepan on low heat, add in the butter and heavy cream. Leave it on low heat until the butter melts and the heavy cream warms up.
5. Strain the potatoes once they are fork tender. Don’t forget to strain the potatoes into a large bowl as to save the broth for the gravy.
6. Return the potatoes back into the pot, add in sour cream, the heavy cream and butter mixture and season with salt and pepper to taste. Mash the potatoes with a potato masher until light and fluffy.
7. The Gravy— In a pan Melt 4 tablespoons butter on medium-low heat. Add in a diced shallot and 2 cloves minced garlic, cook for 1 minute until fragrant.
8. Sprinkle in the flour and mix until blended. Add in the reserved chicken stock (from boiling the potatoes) Dijon mustard, salt and pepper to taste.
9. Whisk until smooth and allow to simmer until mixture is thickened.
10. Serve the mashed potatoes and gravy with your favorite meal and enjoy!
Check out the full video on my TikTok Eman_inthekitchen
#lemon8partner #mashedpotatoes #thanksgiving #homemade #gravy
After perfecting my mashed potatoes and homemade gravy recipe, I've gathered a few extra tips and tricks I wish I knew when I first started! You know how I mentioned boiling potatoes in chicken broth instead of water? That's really the secret weapon here. It infuses flavor from the inside out, making your potatoes incredibly savory even before you add dairy. Don't skip the garlic in the pot either – it mellows beautifully during cooking and adds an aromatic depth that plain potatoes just can't achieve. For those wondering about potato choices, while russets and Yukon Golds are fantastic for their creamy texture, don't be afraid to experiment! Red bliss potatoes can offer a slightly waxy texture that some enjoy, and if you're looking for an extra fluffy mash, sometimes a mix can work wonders. Just remember to peel them for the smoothest result. Now, let's talk gravy perfection. My recipe uses the reserved broth from the potatoes, which is genius because it's already seasoned and packed with potato-garlic flavor. But what if your gravy turns out too thin or too thick? No worries! If it's too thin, you can make a quick slurry with a teaspoon of flour or cornstarch mixed with a tablespoon of cold water, then whisk it into the simmering gravy until it thickens. If it's too thick, simply whisk in a little more broth or even some warm water until it reaches your desired consistency. Lumpy gravy is a common woe, but a fine-mesh sieve can be your best friend – just pass the gravy through it for a silky-smooth finish. Want to make your gravy extra special? Consider adding a sprig of fresh rosemary or thyme while it simmers, then remove before serving. For a vegetarian option, you can easily swap the chicken broth for a good quality vegetable broth and still achieve incredible flavor. A splash of red wine or balsamic vinegar can also add a delightful tang and richness. These mashed potatoes and gravy aren't just for Thanksgiving! They're absolutely perfect alongside roasted chicken, juicy pork chops, or even a comforting meatloaf. I often make a big batch, as both the mashed potatoes and gravy reheat beautifully. Store them separately in airtight containers in the fridge for up to 3-4 days. To reheat mashed potatoes, gently warm them on the stovetop with a splash of milk or cream, stirring frequently. For gravy, just warm it slowly on the stove, whisking often, and add a little more broth if needed to thin it out. Trust me, these extra steps and tips will make your kitchen adventures even more rewarding!
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