Mashed potatoes are great on their own but they are even better with gravy. Carla's simple recipe is so good that it's bound to become a family favorite.
things you'll need.
For the mashed potatoes:
2 pound Russet Potatoes (peeled and cut into 2-inch cubes)
6 tablespoon Unsalted Butter (cut into tablespoon-sized pieces)
1/2 cup Whole Milk
Chopped Chives (for garnish)
For the gravy:
1 cup Button Mushrooms (sliced)
2 tablespoon Unsalted Butter
1/2 Onion (chopped)
1 clove Garlic (chopped)
1 cup Beef Stock
1/3 cup Sour Cream
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pound Russet Potatoes (peeled and cut into 2-inch cubes) Kosher Salt
instructions 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.
ingredients 6 tablespoon Unsalted Butter (cut into tablespoon-sized pieces) 1/2 cup Whole Milk
instructions Drain and return to pot. Using a potato masher, mash with the butter and milk.
ingredients 2 tablespoon Unsalted Butter
instructions Melt the 2 tablespoons butter in a skillet over medium-high heat, until it foams and subsides.
ingredients 1 cup Button Mushrooms (sliced) 1/2 Onion (chopped) Kosher Salt
instructions Add the onion and mushrooms and season with a pinch of salt. Sauté until mushrooms are browned, about 5-6 minutes.
ingredients 1 clove Garlic (chopped)
instructions Add the garlic, and sweat until fragrant, about a minute.
ingredients 1 cup Beef Stock
instructions Deglaze the pan with the beef stock.
ingredients 1/3 cup Sour Cream Chopped Chives (for garnish)
instructions To serve, stir in the sour cream and top the mashed potatoes. Garnish with chives and serve.