GRAVY RECIPE FOR MASHED POTATOES RECIPES

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CHIPOTLE SALISBURY STEAK WITH MASHED POTATOES & MUSHROO…



Chipotle Salisbury Steak with Mashed Potatoes & Mushroo… image

Bobby Flay uses chipotle chiles to add a touch of smoke + heat to his Salisbury steak, paired with classic mashed potatoes + a rich mushroom-bacon gravy.

Provided by Bobby Flay

Number Of Ingredients 49

3 pounds chicken backs
cleaned and rinsed
kidneys removed
3 pounds chicken wings
3 pounds chicken feet
cleaned and rinsed
2 large Spanish onions
quartered
6 celery stalks
chopped
2 large carrots
chopped
1 small bunch thyme
12 black peppercorns
1 head garlic
halved horizontally
2 ½ pounds russet potatoes
peeled and cut into 2-inch chunks
Kosher salt
½ cup heavy cream
plus more as needed
½ cup whole milk
plus more as needed
1 stick (8 tablespoons) unsalted butter
cut into pieces
Freshly ground black pepper
4 tablespoons canola oil
8 thick-cut slices bacon
cut crosswise into ¼-inch-wide lardons
1 medium Spanish onion
finely diced
3 garlic cloves
mashed to a paste with ¼ teaspoon kosher salt
1 large egg
lightly whisked
1 or 2 chipotle chiles
depending on heat preference
finely chopped
1 ½ pounds ground chuck (80/20)
½ cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound shiitake or cremini mushrooms (or a combination)
stems discarded
caps cut into ¼-inch-thick slices
3 tablespoons all-purpose flour
1 cup dry red wine
3 cups Light Chicken Stock (recipe above) or store-bought low-sodium chicken stock or broth
3 sprigs thyme

Steps:

  • For the light chicken stock, combine the backs, wings, feet, onions, celery, carrots, thyme, peppercorns and garlic in a large stockpot and add 6 quarts water
  • Bring to a boil over high heat, then reduce the heat to medium-low
  • Season with salt and simmer, skimming periodically, for 3 hours
  • Strain the stock into another clean large pot or bowl and let cool to room temperature
  • Set aside 3 cups for the Salisbury steak, then divide the rest into quart containers and refrigerate for up to 3 days or freeze for up to 6 months
  • For the mashed potatoes, put the potatoes in a large pot, add cold water to cover by 2 inches and season with 2 tablespoons salt
  • Bring to a boil over high heat and cook until fork-tender, about 25 minutes
  • Drain well and return to the pot over high heat for 1 minute to dry out the potatoes a bit
  • Pass them through a food mill or potato ricer into a large bowl
  • Heat the cream, milk and butter in a large saucepan over medium heat until the butter melts and the liquid is warm, about 5 minutes
  • Add the mixture to the potatoes and mix until combined
  • Add more cream and milk, as needed, if the mashed potatoes seem too dry
  • Season with salt and pepper and keep warm while you prepare the Salisbury steak
  • For the Salisbury steak, line a plate with paper towels
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat
  • Add the bacon and cook until golden brown and crispy and the fat has rendered, about 8 minutes
  • Leaving behind the fat, use a slotted spoon to remove the bacon to the paper towels to drain
  • Heat the rendered bacon fat over high heat until shimmering
  • Add the onion and cook until soft, about 4 minutes
  • Add the garlic and cook for 1 minute longer
  • Transfer the mixture, along with the fat, to a large bowl and let cool slightly
  • Line a sheet pan with parchment paper
  • Add the egg and chipotle to the cooled onion-garlic mixture and mix until combined
  • Add the meat and the panko, season with salt and pepper and gently mix to combine
  • Divide the meat mixture into 4 equal portions and form each portion into an oval patty about 1 inch thick
  • Place the patties on the prepared sheet pan, cover and refrigerate for at least 30 minutes and up to 12 hours
  • While the meat is chilling, heat 1 tablespoon of the oil and the butter in a large high-sided sauté pan over high heat until shimmering
  • Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8 minutes
  • Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour turns a light golden brown, about 2 minutes
  • Stir in the wine and cook until reduced by half, about 5 minutes
  • Stir in the stock, thyme and bacon and bring to a boil
  • Reduce the heat to medium and cook until the mushroom gravy begins to thicken and the flour taste cooks out, about 8 minutes
  • When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering
  • Add the patties and cook until golden brown on both sides, about 4 minutes per side
  • Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes
  • Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both

RED GARLIC MASHED POTATOES RECIPE | ALLRECIPES



Red Garlic Mashed Potatoes Recipe | Allrecipes image

These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!

Provided by Shawnah

Categories     Mashed Potatoes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

8 red potatoes, cubed
2 teaspoons crushed garlic
½ cup butter
¼ cup half-and-half cream
¼ teaspoon steak seasoning
¼ teaspoon garlic powder
⅛ teaspoon white sugar

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
  • Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

Nutrition Facts : Calories 279.5 calories, CarbohydrateContent 13.5 g, CholesterolContent 66.6 mg, FatContent 24.9 g, FiberContent 1.3 g, ProteinContent 2.2 g, SaturatedFatContent 15.7 g, SodiumContent 231.8 mg, SugarContent 1 g

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