GRAVY SAUCE RECIPE FOR MASHED POTATOES RECIPES

Steps:

• For Mashed Potatoes:.
• 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.
• Drain the potatoes.
• While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• 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.
• For Gravy:.
• 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.

Steps:

• Place potatoes and water in a soup pot filled with water. Ensure that the water completely covers the potatoes.
• Cover the pot and place the pot over low heat.
• Bring the pot to a boil. Continue boiling for roughly 20 minutes or until potatoes are soft
• Drain well with a strainer and mash the potatoes using a masher or ricer.
• While the mashed potatoes are still warm, add your milk and butter. Mix until evenly incorporated.
• Season to taste with salt and pepper. Adjust accordingly and set aside.
• Garnish your mashed potatoes with chives or spring onions and serve together with the gravy.