Follow

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.

· · Web · 0 · 0 · 0
Sign in to participate in the conversation
DriveinSaturday.org

Drive-in Saturday: you're all becoming stronger, faster hunters.