HOW TO MAKE MASHED POTATO GRAVY RECIPES

DOWN HOME FRIED MASHED POTATO PATTIES - JUST A PINCH R…

Down Home Fried Mashed Potato Patties - Just A Pinch R… image

Mom made these when we had leftover mashed potatoes. We all loved them since they were crispy and tasty. They could even become a meal topped with left over gravy and meat.

Provided by Kathie Carr @kathiecc

Categories Potatoes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

3 cup(s) mashed potatoes
2 - eggs
1 - onion, chopped
1 cup(s) shredded cheddar cheese
- butter or margarine
- salt and pepper to taste
OPTIONAL ADDITIONS:
- you can add left over meat, bacon, vegetables, etc.

Steps:

In a medium bowl mix potatoes, eggs, onions, and cheese. With about 1/2 cup of mixture form potatoes into individual patties. Heat skillet and melt some butter or margarine in it. Fry patties until outside is crispy and inside is hot. Serve with sausage links or other simple main dish.
OPTIONAL: You can top patties with sour cream or left over gravy.
MAKE THIS A MEAL BY TOPPING PATTIES WITH A MEAT AND GRAVY MIXTURE. Mom might use left over turkey or chicken and gravy, for example.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN ...

Mashed Potato & Gravy - Barefoot Contessa - Ina Garten ... image

Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs white boiling potatoes, peeled and quartered
kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or 1 tablespoon brandy
1 tablespoon heavy cream (optional)

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.

Nutrition Facts : Calories 601.4, FatContent 38.3, SaturatedFatContent 23.7, CholesterolContent 99.6, SodiumContent 438.2, CarbohydrateContent 58.5, FiberContent 4.9, SugarContent 5, ProteinContent 8.7

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