Mashed Potatoes and Gravy
With a good masher, hot potatoes and enough butter and salt, cooks can replicate the fluffy style and partisans of the creamy and dense.
Calories:
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!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg