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Mashed Potatoes and Gravy

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 3 pounds white boiling potatoes, peeled and quartered
  
• Kosher salt
  
• ¼ pound (1 stick) unsalted butter
  
• ½ to 1 cup half-and-half
  
• ½ cup sour cream
  
• ½ teaspoon freshly ground black pepper
  






Instructions



1. Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender. Meanwhile, heat the butter and half-and-half in a small saucepan.
   
   
2. Drain the potatoes. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
   
   
3. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper. Mix until the potatoes are mashed but not completely smooth. Serve hot with gravy on the side.
   
   Serves 6
   
   
   Homemade Gravy:
   
   â—¦ ¼ pound (1 stick) unsalted butter
   â—¦ 1 ½ cups chopped yellow onion (2 onions)
   â—¦ ¼ cup all-purpose flour
   â—¦ 1 teaspoon kosher salt
   â—¦ ½ teaspoon freshly ground black pepper
   â—¦ 2 cups chicken stock, preferably homemade, heated
   â—¦ 1 tablespoon Cognac or brandy
   â—¦ 1 tablespoon heavy cream (optional)
   
   In a large (10 to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
   
   Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
   
   Add the cream, if desired, and serve.
   
   
   Makes 3 cups
   
   






Final Comments


• Gravy can be stored in the refrigerator for several days. Heat it slowly before serving.

• Cognac is brandy from the Cognac region of France. Any good brandy will do.

• You can substitute beef stock or pan drippings for the 2 cups of chicken stock.