Mashed potatoes and gravy
By Chatelaine
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Thanksgiving dinner.
Photo, Sian Richards.
You don't need a roast to make gravy?! That's right, all you need are a handful of ingredients to whip together a nice sauce. (And it goes perfectly with these fluffy mashed potatoes.)
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.
To Make Gravy:
- 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.
