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Mashed Potatoes and Gravy

Mashed Potatoes and Gravy

This article provides a comprehensive guide to making perfect mashed potatoes and gravy, covering everything from selecting ingredients to preparing, mashing, and seasoning, along with tips for variations and common mistakes to avoid. It also includes detailed steps for making rich, flavorful gravy and serving suggestions to complement your dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • Main Ingredients for Mashed Potatoes
  • 4 pounds potatoes (Russet or Yukon Gold)
  • 1 cup butter (2 sticks)
  • 1 cup milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Main Ingredients for Gravy
  • 4 cups broth (chicken, beef, or vegetable)
  • 1/4 cup flour or cornstarch
  • 1/4 cup butter (1/2 stick)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Preparing the Potatoes
    Washing and Peeling
    Start by thoroughly washing the potatoes to remove any dirt. Peeling is optional; some prefer the rustic texture of mashed potatoes with the skins on.
    Cutting and Boiling
    Cut the potatoes into even chunks for uniform cooking. Place them in a pot of cold, salted water and bring to a boil. Cook until they are tender and easily pierced with a fork.
  • Mashing Techniques
    Tools for Mashing: Hand Masher vs. Electric Mixer
    For a traditional, slightly chunky texture, use a hand masher. For ultra-smooth potatoes, an electric mixer or a potato ricer is ideal.
    Achieving the Perfect Texture
    Mash the potatoes while they are still hot. Gradually add butter and cream, mashing until you reach your desired consistency. Avoid overmixing, as this can make the potatoes gluey.
  • Adding the Perfect Amount of Butter and Cream
    Types of Butter to Use
    Opt for unsalted butter so you can control the salt level. High-quality butter can make a big difference in flavor.
    Choosing Between Milk, Cream, and Alternatives
    Whole milk, half-and-half, or heavy cream will give the richest results. For a lighter option, you can use chicken broth or a non-dairy milk alternative.
  • Seasoning Your Mashed Potatoes
    Salt and Pepper
    Season to taste with salt and freshly ground black pepper. Start with a little and adjust as needed.
    Adding Garlic, Herbs, and Other Flavors
    For extra flavor, consider adding roasted garlic, fresh herbs like chives or parsley, or even a touch of grated cheese.
  • Ingredients for the Gravy
    Broth or Stock: Chicken, Beef, or Vegetable
    The choice of broth can significantly affect the flavor of your gravy. Chicken broth offers a lighter taste, beef broth is richer, and vegetable broth is great for a vegetarian option.
    Thickeners: Flour vs. Cornstarch
    Flour creates a classic, rich gravy, while cornstarch results in a clear, glossy sauce. Both are excellent thickeners, but they yield different textures.
  • Making the Gravy
    Creating a Roux
    Melt butter in a pan and whisk in flour to form a roux. Cook until it turns golden brown to develop a deeper flavor.
    Adding Broth and Seasoning
    Gradually add the broth to the roux, whisking constantly to avoid lumps. Season with salt and pepper, and let it simmer until it thickens to your desired consistency.
  • Combining Flavors
    How to Balance Flavors Between Potatoes and Gravy
    Taste both components separately and adjust seasoning as needed. The gravy should complement, not overpower, the mashed potatoes.
    Tips for a Harmonious Dish
    Pair bold-flavored gravy with milder mashed potatoes and vice versa. A touch of fresh herbs can tie the flavors together beautifully.