MASHED POTATOES AND GRAVY RECIPE RECIPES

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CHIPOTLE SALISBURY STEAK WITH MASHED POTATOES & MUSHROOM ...



Chipotle Salisbury Steak with Mashed Potatoes & Mushroom ... 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

CREAMY GARLIC MASHED POTATOES RECIPE | ALTON BROWN | FOOD ...



Creamy Garlic Mashed Potatoes Recipe | Alton Brown | Food ... image

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 5

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

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.

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For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
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