Mashed Potatoes and Gravy is a traditional American recipe for a classic dish or accompaniment of boiled potatoes mashed with milk and butter that's served with a butter and flour roux and chicken stock gravy. The full recipe is presented here and I hope you enjoy this classic American version of: Mashed Potatoes and Gravy.
For the Gravy:
50g butter
30g (4 tbsp) plain (all-purpose) flour
500ml unsalted chicken stock
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/8 tsp dried thyme
Method:
Place potatoes and 1 tsp salt in a large stock pot then add water to cover. Bring to a boil reduce the heat to a simmer then cook uncovered, until tender (15-20 minutes). Drain and return to pan.
Meanwhile, combine the butter and garlic in a small saucepan. Cook over medium heat until garlic is browned (about 1 minute). Add the milk and heat until bubbles appear around the edge of the pan (this is scalding the milk) reduce the heat to just keep the mixture warm.
Mash the potatoes while gradually adding the garlic milk mixture until you attain your desired consistency. Stir in the remaining 1 teaspoon of salt and black pepper.
For the gravy: in a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Now, whilst whisking constantly, gradually beat in the stock, salt, black pepper and thyme. Bring to a boil, stirring constantly and cook, stirring, until thickened to your desired consistency (about 1-2 minutes).
