Mashed Potatoes & Gravy Recipe

Inspired by A P Suggins Bar & Grill

Time40m

Serves4

Make Mashed Potatoes & Gravy Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mashed Potatoes

2 lbs Russet potatoes

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

Gravy

4 tbs Butter

4 tbs 00 bread flour

2 cups Chicken or vegetable broth

1 tbs Aged soy sauce

1/2 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

Method

Mashed Potatoes

Prepare the Potatoes

Peel the Russet potatoes and cut them into quarters. Rinse under cold water to remove excess starch.

Boil the Potatoes

Place the quartered potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until fork-tender.

Drain and Mash

Once cooked, drain the potatoes in a colander. Return them to the pot. Add 4 tbs of butter, 1 cup of milk, 1 tsp of salt, and 0.5 tsp of pepper. Mash until smooth and creamy.

Gravy

Make the Roux

In a saucepan over medium heat, melt 4 tbs of butter. Once melted, whisk in 4 tbs of all-purpose flour. Cook for 2-3 minutes until golden brown, stirring constantly.

Add the Broth

Gradually whisk in 2 cups of chicken or vegetable broth, ensuring there are no lumps. Continue to whisk until the mixture thickens and comes to a simmer.

Season the Gravy

Stir in 1 tbs of soy sauce, 0.5 tsp of salt, and 0.25 tsp of pepper. Adjust seasoning to taste and cook for an additional 2-3 minutes.