Gravy Potatoes Recipes

MASHED POTATO GRAVY RECIPE

Steps:

• Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
• In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
• Remove from heat, then salt and pepper to taste. Serve immediately.

KFC POTATO AND GRAVY

Steps:

• Peel and cut potatoes into 3cm / 1.25" cubes.
• Place in a pot, add 1 tbsp salt and water so it's 5cm / 2" above potatoes.
• Bring water to a boil, then boil for 15 minutes until potatoes are very soft and starting to fall apart.
• Drain, leave in colander to steam dry for 3 minutes.
• Meanwhile, melt butter in a saucepan over medium high heat. Add cream and milk, heat until just before simmer - do not let it boil. Remove from stove.
• Pass potato through a potato ricer (Note 1) or use a masher with holes. Do not use beater - will make it dense.
• Add hot milk mixture, 1/2 tsp salt and 1/4 tsp pepper. GENTLY stir until mixed through.
• Taste for salt and pepper, add more if needed.
• Transfer into serving bowl. Pour over Gravy and serve immediately with anything and everything!
• For a KFC at home experience, serve with homemade Fried Chicken (it's better than KFC!)

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN

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.

MASHED CHEESY POTATOES & GRAVY

Steps:

• Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
• Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
• Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

BEEF 'N' GRAVY ON POTATOES

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until 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 mixing bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth (or use a potato masher). Serve beef and gravy over mashed potatoes.

GRAVY-STUFFED DUCHESSE POTATOES RECIPE BY TASTY

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!

GRAVY POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place potatoes directly on the oven rack, and bake for 1 hour in the preheated oven, or until tender.
• While the potatoes are baking, place ground beef and onion in a large skillet, and cook over medium-high heat until evenly browned. Drain grease, then stir in the soup and garlic powder. Season with salt and pepper to taste. Heat through until bubbly, then set aside and wait for the potatoes.
• When the potatoes are ready, reduce the oven temperature to 350 degrees F (175 degrees C). Place the potatoes into a 9x13 inch baking dish, and split them in half lengthwise. Break up the centers of the potatoes with a fork, then pour the ground beef mixture over the top. Sprinkle with shredded cheese.
• Bake for 10 to 15 minutes in the preheated oven, until cheese is melted.

BEEF 'N' GRAVY ON POTATOES

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.