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Friday, September 3, 2010

Perfect Mashed Potatoes and Gravy





Making mashed potatoes sounds fairly simple but , I have had bad results in making mashed potatoes ,like  having gooey starchy stiff mashed potatoes.    The potato you choose has a lot to do with the end product. My favorite potato is the Kennebec it's a very versatile  potato it can be baked, fried, and  mashed with very good results.


Ingredients: 
7 medium Kennebec potatoes
1 cup milk heated in microwave
1/8 teaspoon salt
4 tablespoons real butter
couple of shakes of black pepper




Peel, and cut into 2 inch chunks. Place in pot with cold water. Bring to a simmer for about 25 minutes. Potatoes can be tested  by poking with a fork, if it releases easily the potato is done.

I highly recommend purchasing a potato ricer, it makes a creamy mashed potato with out lumps.Strain potatoes out of hot water, I save the potato water to make the gravy. Place cooked potatoes through potato ricer. Set to the side. Heat milk in microwave oven to hot. Stand close by ,milk will rise, and over flow if it gets too hot. Heating the milk will keep the mashed potatoes hot, and prevent the potatoes from getting gooey.
Add hot milk, butter, and salt mix with a large spoon, and a dash of black pepper. Set to side while making gravy.


To make the gravy drain meat drippings from cooked beef roast. I had about 1 cup, to that I stirred 2 tablespoons of cornstarch.


Constantly stirring, add 1 cup of water, 1/4 teaspoon of black pepper stirring till it bubbles, and thickens. Add  and other 1/2 cup of water if the gravy looks too thick, the gravy will thicken after it cools, try to keep it on the thin side.


When done add 1 tablespoon of butter.


Pour over your perfect mashed potatoes. Enjoy.

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