Mashed Potatoes and Gravy
Mashed potatoes and gravy is our favorite side dish as an alternative to rice. When going to KFC as a kid, I would smother my mashed potatoes with tons of gravy. Living in Paris, KFC’s here don’t serve gravy instead they have barbecue, sweet & sour or curry sauces. So what we usually do when we buy a bucket of chicken is I make the gravy! Take that KFC! lol. With a good masher, hot potatoes and enough butter and salt, cooks can replicate the fluffy style and partisans of the creamy and dense. Try this recipe if you don’t like instant mashed potatoes. For the gravy, you can use my gravy recipe just remove the mushroom in the ingredients. I added a bonus of topped sauteed veggies to go with it.
If you love mashed potatoes and gravy this is the perfect recipe. Simple and delicious.
The secret ingredient is always LOVE
Tips for Mashed Potatoes and Gravy
- Boil you potatoes in large pieces. If you cut them small, it gives water more of an opportunity to make its way inside the potatoes. More water means more liquid and less flavor.
- You need to add butter to potatoes before adding any liquid. This makes sure the texture of the potato remains firm.
- If you want a truly creamy taste and texture, you can’t let the potatoes cool before mashing—you want to start getting busy with them as soon as possible after they’ve been boiled and drained.
- If you gravy is lumpy, simply pour your lumpy gravy into a blender and give it a whir for no more than thirty to sixty seconds.
Mashed Potatoes and Gravy
Ingredients
For mashed potatoes
- 6 medium potatoes (peeled and quartered)
- 2 tbsp butter (soften in room temperature )
- 1 cup milk (warmed in microwave)
- salt and pepper (to taste)
For sauteed veggies
- 1/2 cup green peas
- 1 medium carrot (cut in cubes)
- 1/2 cup corn (if using canned corn, drain water)
- 1/8 tsp garlic powder
- salt and pepper (to taste)
- 1 tbsp olive oil (you can also use cooking oil)
For gravy – refer to my gravy recipe without the mushrooms
Instructions
For making mashed potatoes
- In a large pot, combine the potatoes, 1 teaspoon salt, and water to cover. Bring to a boil over high heat.
- Lower the heat to maintain a simmer and cook until fork tender, about 15 minutes.
- Drain water. Using a potato masher or electric beater, slowly blend soften butter. When potatoes are half mashed add warmed mild and continue mashing until soft and creamy.
- Season with salt and pepper.
For cooking sauteed veggies. You can do this while potatoes are boiling
- Heat the olive oil over medium-high heat in a pan
- Add carrots, green peas and corn to the pan and saute.
- Season with the salt, pepper, and garlic powder and stir to coat.
- Cook until the vegetables are tender, approximately 5-6 minutes.
For gravy – refer to my gravy recipe without the mushrooms
- Measure 1 cup of mashed potatoes, smother it with gravy and top it off with the sauteed veggies. Voila. Bon Appetit!
