BEST MASHED POTATOES WITH NO-ROAST GRAVY

By jarren

A potato ricer makes fluffy, smooth potatoes without any work. Look for one in kitchen supply shops. This simple gravy is made without using the drippings from a roast. It can be made ahead and reheated.

Ingredients

• Potatoes:
• 1.5 kg Yukon Gold potatoes, peeled and cut into small pieces
• 1 1/2 cups 18% cream
• 1/2 cup butter
• 3/4 tsp salt
• No-Roast Gravy:
• 2 cups beef or chicken broth
• 1/4 cup sherry
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup butter
• 1/4 cup all-purpose flour

Preparation

Step 1

Boil potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes, then press through a ricer back into pot. Stir in cream, butter and salt until potatoes are warmed through. Season with fresh pepper.

Combine broth with sherry and onion and garlic powders in a measuring cup.

Melt butter in a medium saucepan over medium-high. Sprinkle with flour. Whisk constantly until mixture turns thick, 1 to 2 min. Reduce heat to low. Gradually whisk in broth mixture. Boil, then remove from heat. Serve with mashed potatoes.