I have come to the conclusion that mashed potatoes and gravy are the least photogenic food on the planet. Fortunately, they taste a lot better than they look.
Steph's Smashed Potatoes
3 small Yukon Gold potatoes
1 TBS butter
1 TBS milk
Salt and pepper to taste
Place the potatoes into a small saucepan. Add enough water to cover. Bring to a boil and cook until tender, about 60 minutes. Drain the potatoes and roughly mash with a fork or a potato masher. Add the milk, butter and salt. Continue mashing until the butter is melted and the potatoes are the desired consistency, you want them mashed not liquefied.
Variation: Mince one clove garlic and microwave 45 seconds. Add garlic and 1 ½ teaspoons chopped chives to the potatoes and mix well.
Adapted from a recipe by Steph Norton
The key to success with the gravy is to use the best broth you can find. I usually use my homemade vegetable broth but was out this time. Instead, I used Swanson’s chicken broth. Make sure you taste before you season, especially with canned broth. You may need to add very little extra salt.
2 cup broth
2 TBS flour
Salt and pepper, to taste
In a medium saucepan, heat the broth until hot but not boiling. Place the flour in a small bowl and ladle in enough hot broth to dissolve the flour, about ¾ cup broth. Use a small whisk and whisk until smooth. Pour it back into the hot broth, whisking the broth as you pour. Cook over medium heat, stirring frequently, for 5-8 minutes or until lightly thickened. Add salt and pepper, if desired. 2 cups gravy.
Adapted from a Mollie Katzen Cookbook, I don’t remember which one
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