WEEKDAYS 1e|12c|p

Carla Hall's Mashed Potatoes with Mushroom Sour Cream Gravy

Carla Hall
Servings: 4 to 6
1 to 30 min

Potatoes and grave... the perfect combination!

  • Ingredients
  • step-by-step directions
Carla Hall's Mashed Potatoes with Mushroom Sour Cream Gravy
  • For the mashed potatoes:
    2 pound Russet Potatoes (peeled and cut into 2-inch cubes)
    Kosher Salt
    6 tablespoon Unsalted Butter (cut into tablespoon-sized pieces)
    1/2 cup Whole Milk
    Chopped Chives (for garnish)

    For the gravy:
    1 cup B
  • Place potatoes into a large pot and fill with enough cold water to cover. Season with pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender.
  • Drain and return to pot. Using a potato masher, mash with the butter and milk.
  • Melt the 2 tablespoons butter in a skillet over medium-high heat, until it foams and subsides.
  • Add the onion and mushrooms and season with a pinch of salt. Sauté until mushrooms are browned, about 5-6 minutes.
  • Add the garlic, and sweat until fragrant, about a minute.
  • Deglaze the pan with the beef stock.
  • To serve, stir in the sour cream and top the mashed potatoes. Garnish with chives and serve.
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