GRAVY-STUFFED DUCHESSE POTATOES RECIPE BY TASTY
Here's what you need: gravy, russet potato, butter, sour cream, egg yolks, salt, pepper, nutmeg, egg wash
Provided by Matthew Johnson
Categories Sides
Yield 10 servings
Number Of Ingredients 9
Steps:
- Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
- Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
- Drain the potatoes until completely dry.
- While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
- To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
- Transfer the mixture to a piping bag or a zip-top bag with a star tip.
- Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
- Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
- Freeze until the potatoes are firm.
- Preheat oven to 425°F (220°C).
- Brush with egg wash until completely coated.
- Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
- Serve while still hot.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 37 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, Sugar 1 gram
GRAVY TRAIN POTATO TOPPER
This is a CHEAP way to top off mashed potatoes or baked potatoes and make it a meal. Add a vegie and you are DONE
Provided by Shawn C
Categories Meat
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- brown meat and drain very well.
- add onion and saute until tender.
- add 1 c of the water and bouillon to pan and simmer with beef and onion over low heat.
- in a small bowl mix 1/2 c water and cornstarch pour into beef to thicken.
- season to taste.
- top your potato and enjoy.
Nutrition Facts : Calories 21.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 308, Carbohydrate 4.6, Fiber 0.1, Sugar 0.5, Protein 0.3
GROUND BEEF GRAVY
While I was growing up, this is the dinner Mom let me make once a week. Now when I prepare it for my family, I'm reminded of happy times with Mom in the kitchen.-Diane Krasley, Graterford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.
Nutrition Facts : Calories 145 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN
Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
BEEF 'N' GRAVY ON POTATOES
"My husband was raised on meat and potatoes, and this quick dish is one of his favorites," writes Michelle Hallock of Warwick, Rhode Island. Round out this dinner in a jiffy by zapping frozen vegetables in the microwave or tossing together a green salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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