My Famous Mashed Potatoes & Gravy
Hands down I make the best mashed potatoes and gravy. I will toot my own horn about this because it’s true.
Everyone I’ve ever cooked this for has loved it. Hence why it’s famous.
Mashed potatoes and gravy, should always be indulgent but not sickly. It should be balanced and comforting. Make you feel homely, like getting the best hug from your favourite person. But it’s also sexy, very sexy.
With that said follow my recipe and let me know what you think.
The Mashed Potatoes
serves 6
Ingredients:
2kgs White Potatoes
a Clove of Garlic, finely minced
50g Grass Fed Butter
90ml Fresh Cream
Himalayan Salt
Method:
Wash the potatoes and roughly dice them up (I like to keep the skin on mine, but peel if you want to). Place them in a well salted boiling water until soft. About 15 minutes.
Once the potatoes are cooked drain them and add in all the other ingredients.
Mash the potatoes until you reach you desired consistency, I like mine smooth with small lumps.
Notes:
Amount of garlic and salt is totally up to you and your taste
The Gravy
roughly 300ml
Ingredients:
4 tbsp Gravy Granules/Powder, I like Bistro
1 Chicken Stock Cube
280ml Water
1 tbsp Soy Sauce, I like Kikkoman
2 tbsp Fresh Cream
10g Grass Fed Butter, I like Kerrygold Irish Butter
Method:
In a small pot heat up the water and dissolve the stock cube.
Then add in your gravy granules/powder, stir until it’s dissolved.
Stir in the rest of the ingredients, until it’s all well combined.
Notes:
For a cleaner gravy —if I’ve homemade chicken stock on hand, I would use it in place of the stock cube and water
Serving Suggestions:
Serve as a side with whatever you desire