I know I should have taken a picture of just the mash potato and gravy… but I forgotten. Oh well, maybe next time.
Ingredients (Serves 3-4)
- 4 russet potatoes (Although Yukon taste better imo), peeled and quartered
- 2 cloves garlic, peeled and end removed
- Approx 1/2 cup low fat milk
- 1-2 tbsp butter/margarine
- Salt and pepper
- 1.5 tsp butter/margarine*
- 1.5 tsp plain flour*
- 1 cup chicken stock*
* for gravy
Boil enough water in your pot, when water starts boiling, add a little salt, and place your potatoes and garlic in. Make sure water is enough to cover the potatoes. Cover and cook for 15-18 minutes. Until you can easily pierce through the potatoes with a fork.
Here is what you need to make your gravy. A basic roux. A roux is a thickening agent for soups and sauces. I use it to make gravy, cream sauce, cheese sauce.. etc.
Here I’m making a little more so I can divide it, and freeze it for use later.
Melt the butter or margarine on med-low heat.
Add equal amount of flour (by weight) and stir well.
Continue cooking and stirring until your desired colour. As the roux cook, it will become smoother and thinner.
For the gravy I’m going for a blond colour.
Slowly whisk in your one cup of chicken stock.
And remove from heat when you get the gravy consistency.
Set aside for use later.
Now back to the potatoes.
Drain the water
Add in margarine/butter, 3-4 tbsp of milk, salt and pepper to taste.
Mash it up!
Add more milk tbsp at a time if you like it to be smoother and creamier.
I like to shape my mash and create a well in the middle to serve my gravy.