Classic Mashed Potatoes with Rich Brown Gravy

Hubby is a real fan of meat and potatoes. It’s that whole mid-western upbringing. Most of the time when we are having a roast, I will roast the potatoes right along with the beef. Love roasted potatoes that have soaked in all the beefy drippings from a cross-rib roast, don’t you? Most of the time when making a roast, there’s an ocean of pan drippings perfect for whipping up some gravy. But what if you’re pan searing a steak? Sometimes I am in the mood for steak with mashed potatoes and rich brown gravy.

When those moods strike, I am oh so grateful that in our pantry are carton after carton of stocks – chicken stock, fish stock, vegetable stock and good beef stock. You can make just about anything from a soup to a sauce if you have stock in the cupboard. Now I know, home made stock is always the best. But if the mood for a big serving of whipped potatoes smothered in a deep, rich brown gravy comes along, it’s a craving I gotta satisfy quickly. Sometimes I’ll even fry up a hamburger patty and serve it with whipped potatoes and gravy. Sort of a short cut to Salisbury Steak if you will. These potatoes and gravy are delicious alongside just about anything. Hubby likes them served with a nice, thick slice of Herb Garlic Roast Beef. The thing that makes this gravy so rich is the slow, slow simmer for all that goodness to explode in the brown sauce. Tasting is believing. Just wait till you taste!

Rich Brown Gravy
1 White Onion, finely minced
2 tablespoons Butter
2 tablespoons Flour
2 cups Beef Stock
Salt and Pepper to taste

Peel and mince onion in a small food processor until finely minced. Set aside.

Add butter to a skillet and melt over low heat. Once the butter begins to foam, add the minced onions and cook for about 3 or 4 minutes, until tender but not browned.

Sprinkle the flour over the onions, and continue to cook until a brown roux is created, about 5 minutes. Stir constantly with a wooden spoon to prevent burning.

Slowly stir in the beef stock and bring to a boil. Simmer the gravy on low to medium heat for 45 minutes for the flavors to fully develop and the sauce to become deep and rich.

Season with salt and pepper to taste. You can strain the sauce if you wish to remove the onions or serve as is.

While the gravy is simmering, make the mashed potatoes.

Classic Mashed Potatoes
5 lb. Russet Potatoes
2 teaspoons salt, plus more, to taste
1 stick Butter, cut into small
pieces
1 1/4 cups half-and-half, heated
Freshly ground white pepper, to taste

Peeled and cut potatoes into 2-inch pieces. Place the cut potatoes into a large pot, cover with 3-inches of water and season with 2 teaspoons of salt. Bring the pot to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Return the potatoes to the pot, and “dry” for a few minutes over low heat.

While the potatoes are cooking, gently heat the half-and-half in a small sauce pan until ready to use. Cut the butter into small pieces and set aside until ready to use.

Once the potatoes are cooked and “dried”, mash them with a potato masher or pass them through a potato ricer in batches back into the warm pot.

Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately for best texture.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen