Best mashed potatoes with no-roast gravy
Photo, Erik Putz.
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.
, peeled and cut into small pieces
1 1/2 cups
- 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.
How to make the best mashed potatoes
Nutrition (per serving)
- 7 g,
- 48 g,
- 34 g,
- 3 g,
- 920 mg.
- Excellent source of
- Vitamin A