Gravy 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:

• Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
• Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
• Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder., Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.