Best mashed potatoes with no-roast gravy

Prep 20 min
Total 40 min
Serves 6

A potato ricer makes fluffy, smooth potatoes without any work. Look for one in kitchen supply shops. This simple gravy is made without using the drippings from a roast. It can be made ahead and reheated.

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Ingredients

1.5 kg
Yukon Gold potatoes, peeled and cut into small pieces
1 1/2 cups
18% cream
1/2 cup
3/4 tsp

No-roast gravy

2 cups
beef or chicken broth
1/4 cup
1/2 tsp
1/2 tsp
1/4 cup
1/4 cup
all-purpose flour

Instructions

  • BOIL potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes, then press through a ricer back into pot. Stir in cream, butter and salt until potatoes are warmed through. Season with fresh pepper.
  • COMBINE broth with sherry and onion and garlic powders in a measuring cup.
  • MELT butter in a medium saucepan over medium-high. Sprinkle with flour. Whisk constantly until mixture turns thick, 1 to 2 min. Reduce heat to low. Gradually whisk in broth mixture, about 1/2 cup at a time, until smooth. Boil, then remove from heat. Serve with mashed potatoes.

Nutrition

Calories 524
Protein 7 g
Carbohydrates 48 g
Fat 34 g
Fibre 3 g
Sodium 920 mg
Excellent source of Vitamin A
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How to make sweet potato stuffing

Issue: December 2015

Written by:

Photo credit: Photo, Erik Putz.

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One comment on “Best mashed potatoes with no-roast gravy

  1. I’m sorry, if I’m not mistaken, Chatelelaine is a Canadian magazine. Why is this recipe not corrected?????
    Yukon, spelt at Yokon???? but, instead of cut????
    I get very frustrated when books, etc. are published, but not spell-checked.
    PLEASE CORRECT.

    Thank you., Mary

    Reply

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