Sunday, March 6, 2011
Mashed Potatoes And Gravy (Mashed And Gravy)
Mashed Potatoes And Gravy (Mashed & Gravy)
900 g (2 lbs) Yukon or Russet Potatoes, peeled and quartered
4 Tbsp Unsalted Butter
5 to 6 Tbsp Cream or Milk
¼ tsp Sea Salt, or to taste
6 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
¼ tsp Onion Powder
3 Cups Chicken Stock
2 Tbsp Beef Gravy or Drippings, or ½” of Beef Cubed
2 tsp Freshly Ground Black Pepper
Sea Salt to taste
4 to 6 small or medium ramekins or baking dish, lightly butter
1 Tbsp Unsalted Butter (topping)
Put the potatoes in a large saucepan and cover them with water. Bring the water to a boil, and cook potatoes for about 30 minutes, until cooked through and drain. Quickly mash the potatoes, and whisk in the warm cream or milk and butter. Whip the potatoes until fluffy. Set aside.
Meanwhile, make the gravy. In a medium saucepan over moderate heat, melt the butter. Then stir in the flour, stirring constantly to remove the raw taste of the flour and stir until it’s golden in color. Add stock, beef dripping or cubed, and pepper. Continue to whisk or stir, until the gravy is thickened to desired consistency. Season the gravy with salt, if necessary.
Preheat the broiler.
Pour the gravy equally into the ramekins or baking dish. Then pipe or spoon the potatoes on top of the gravy and top with few dots of butter. Place the ramekins or baking dish in a baking pan and broil for about 6 to 8 minutes, or until the top is golden in color and the edges are bubbling. Serve immediately or warm.