Best mashed potatoes with no-roast gravy

9

PREP TIME

20 min

TOTAL TIME

40 min

Serves

6

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.


Ingredients

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

No-roast gravy

  • 2 cups beef or chicken broth
  • 1/4 cup sherry
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup butter
  • 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.

How to make the best mashed potatoes

Nutrition (per serving)

  • 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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