This Week's Meals (2/3): Mashed Potatoes with Cream Gravy
Came out a little more liquidy than I'd like. More of a puree, than a "dollop." I'd likely pull back on the half-and-half next time.
# Mashed Potatoes
Threadgills: The Cookbook
10.0 Jenn sized servings
4.0 pounds potatoes (peeled) (cut into quarters)
12.0 tbsp butter
2.0 cups half-and-half
1.0 tsp salt
1.0 tsp black pepper
1 - Boil potatoes until tender.
2 - Drain and mash with butter, half-and-half, salt and pepper.
3 - Beat until smooth.
4 - Serve with cream, brown or giblet gravy.
# Skillet Cream Gravy
The Austin Cookbook
2.0 cups
0.25 cup canola oil
0.25 cup flour
2.0 cups milk
salt
pepper
1 - Pour oil into the frying pan.
2 - Set the heat to medium and add the flour to the skillet, using a whisk to combine it with thed oil.
3 - Add the milk and cook, stirring, until the mixture is smooth and thickens to a gravy consistency.
4 - Season with salt and pepper.
