Mashed Potatoes with Mushroom Sour Cream Gravy

By Brie

Mashed potatoes are great on their own but they are even better with gravy. Carla's simple recipe is so good that it's bound to become a family favorite.

Ingredients

• For the mashed potatoes:
• 2 pound Russet Potatoes (peeled and cut into 2-inch cubes)
• Kosher Salt
• 6 tablespoon Unsalted Butter (cut into tablespoon-sized pieces)
• 1/2 cup Whole Milk
• Chopped Chives (for garnish)
• For the gravy:
• 1 cup Button Mushrooms (sliced)
• 2 tablespoon Unsalted Butter
• 1/2 Onion (chopped)
• 1 clove Garlic (chopped)
• 1 cup Beef Stock
• 1/3 cup Sour Cream

Preparation

Step 1

Place potatoes into a large pot and fill with enough cold water to cover. Season with pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender.

Drain and return to pot. Using a potato masher, mash with the butter and milk.

Melt the 2 tablespoons butter in a skillet over medium-high heat, until it foams and subsides.

Add the onion and mushrooms and season with a pinch of salt. Sauté until mushrooms are browned, about 5-6 minutes.

Add the garlic, and sweat until fragrant, about a minute.

Deglaze the pan with the beef stock.

To serve, stir in the sour cream and top the mashed potatoes. Garnish with chives and serve.