Recipe for mashed potatoes and gravy?!
Recipe for mashed potatoes and gravy?
any recommended websites or recipes for mashed potatoes and gravy?
Answers:
My fave sites are:
www.foodnetwork.com
www.recipezaar.com
www.allrecipes.com
www.kraftfoods.com
I can always find what I need on these sites.
Also, here is my favorite recipe for mashed potatoes. It is so good!! Try them and your taste buds will thank you!!
Mashed potatoes
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
1. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
Also, check out recipezaar.com for gravy recipes. They have 786 recipe's for gravy. Just go there and type the word "gravy" into their search engine. I am positive you will find what you need.
Good luck and Have a Blessed Day! :)
For mashed potatoes you peel, boil til soft and mash with milk, butter, salt and pepper. You get gravy from cooking meat. After meat is done remove it to a platter to rest. Then add water or stock to the cooking pan and heat to boiling. Add bay leaf, thyme, salt and pepper. Then mix together 2 tablespoons of cornstarch and a cup of water, add to pan stirring frequently until boiled and thickened.
go to
www.recipezaar.com
***my tricks for killer mashed
* add roasted garlic
* add sour cream, cheddar cheese & green onions
Roasted-Garlic Mashed Potatoes And Gravy
Ingredients:
1 ? pounds small Yukon Gold potatoes
1 cup heavy whipping cream
4 tablespoons unsalted butter
1 tablespoon roasted garlic puree
? teaspoon kosher salt
1/8 teaspoon ground white pepper
Prep:
Scrub potatoes. Boil in salted water for 30 minutes. Drain. Cool slightly until potatoes can be handled comfortably, then peel and transfer to a large bowl. In a small saucepan, heat the cream, butter, and garlic puree until mixture just comes to a boil. Pour over the potatoes while mashing with a potato masher. Season with salt and pepper. Serve immediately.
Serves 4
Country Cream Gravy
Ingredients:
1 ? cups heavy whipping cream
? cup chicken stock
? teaspoon roasted garlic pure
? teaspoon kosher salt
1/8 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
Pinch of ground white pepper
5 teaspoons Blond Roux
Prep:
Place the cream, chicken stock, garlic puree, salt, onion powder, and black and white peppers in a medium saucepan and simmer for 7 minutes over medium heat. Whisk in the roux and heat until thick, about 2 minutes.
Baked masher taters are to die for ! Make them ahead of time .. put in an oven proof dish, cover lightly with breadcrumbs and drizzle with butter. Bake until hot ... really no need to bother with gravy these are good all by themselves !
Okay I'm not the best at gravy but I can make some killer mashed potatoes.
Cut 5 or 6 bigger potatoes into chunks.
Boil in water over stove.
Drain when potatoes become soft.
Add mayonaise (a cup or more depending on size of potatoes), salt (to taste), couple of tablespoons of Hidden Valley Ranch Dressing, butter (to taste), and milk (amt. depends on how thick or thin you want them).
Mix together with electric mixer.
Voila! Enjoy!
the best gravy in the world....
White Gravy
2 tbsp butter
2 tbsp flour
2 cups milk or cream or evap milk
salt and pepper to taste
Melt butter in pan. Measure out milk and set aside. Stir in flour into melted butter and mix in , once flour is mixed in add milk and stir in. Let simmer until gravy thickens. Salt and pepper to taste...
Mash with a potato masher? Holy shmoly, NO! Steve G has darn near everything perfect, but if i'm making beautiful, creamy, silken smooth potato puree there's no way in hell i'm mashing them up like a camp cook on the rigs in Alberta.
You need, at the very least a "ricer". This totally cheap piece of equipment will change your potato eating life. All it is is a gigantic garlic press. Here's why you can't "mash" mashed potatoes. When you knead cooked potatoes to much it develops gluten... and it develops fast. Remember granny's mashed potatoes that tasted like friggin glue? That's what i'm talking about. You have to be gentlewith them. Kid gloves, people.
Also: Yukon golds are wonderful potatoes, but they are also the most unpredictable. How old they are changes drastically their characteristics. Potatoes aren't harvested year round, so you could be getting some that are almost a year old!
Here's how you counter this: Instead of 100% yukons. Throw a couple of good old fashioned russets or kennebecs into the mix. This will balance out any waxiness of the yukons.
Boil 4 cloves of garlic with your potatoes and mash them in to the potatoes with lots of butter and salt and pepper . As for the gravy I hate to say this but my favourite is out of a packet
"Swiss Chalet Gravy"