HOW TO MAKE BROWN GRAVY FOR MASHED POTATOES RECIPES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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