Mashed Potatoes and Brown Gravy Recipe | How to make Brown Gravy

To start, I'll use three pounds of

potatoes

. These are Yukon gold

potatoes

, but I usually like to use russet potatoes. Use the ones you have. I'm going to peel them and then cut most of the small ones in half and the larger ones. I peeled them in quarters, so once I peel them here I have them in a pot on the stove with cold water. I like to start my potatoes in cold water. That's not a rule that occurred to me. Basically you want to start with cold water so it gives you the center of the potato it's time to get up to temperature with the outside of the potato this is how I do it you do what you want I just thought I'd give you that advice so again my potatoes cut are not a pot of cold water and once they start to boil, as you can see, I'm starting to get some bubbles here.

I'm going to set my timer for 20 minutes and let it come to a boil and it's not a hard boil, it's somewhere. in the middle for about 20 minutes until they are fork tender okay so my potatoes are ready they are fork tender as you can see the fork goes right into them and they come off easily so now what What I'm going to do is basically drain it. all this water and I put it back in the pot and once I put it in the pot I will cover it with a lid and set it aside when you let the potato sit, it kind of helps the residual water evaporate. and it absorbs back into the potato so you don't have to mash with tons of water at the bottom, but I'm also going to work on a sauce to cover with the lid and keep the potatoes nice and warm until I'm ready to mash.

Okay, let's move on to the sauce here. I have a small saucepan and I'm going to add three tablespoons of oil. Actually, I think I'm using safflower oil or avocado oil. Vegetable oil works well, you can also use butter, but three tablespoons once it's hot, I'll add four tablespoons of all-purpose flour. I'm just fluffing the flour and dropping tablespoons of flour into my preheated oil and then I'm basically going to cook the flour now. I'm going to add a quarter teaspoon of garlic powder and a quarter teaspoon of onion powder. Now I'm going to add a cup of chicken broth and a cup of beef broth.

I mixed them both in a measuring cup, but it's basically a cup of each, so now that all the lumps and everything are resolved in this sauce, now I'm going to add the next ingredient and this is the ingredient that gives it the

brown

color and it also seasons it. using 1/2 teaspoon of Kitchen Bouquet

brown

s and seasons the sauce, okay, so now I'm going to combine everything well and I can already see that my sauce has thickened, so now I'm going to add the rest of that broth mixture . Again, it's two cups of liquid for this sauce and I mixed together one cup of chicken broth and one cup of beef broth, so now that everything's mixed together, I'm basically going to taste it and then just season it with salt and pepper. taste I also wanted to show you very quickly the entire process of cooking the flour and adding the sauce.

I was working on low heat, so for those of you trying to

make

this sauce, just bring things to a simmer first. Adding the oil and flour doesn't work on high heat because things will burn before you have a chance to get a smooth, creamy sauce, so again I add salt and pepper to taste, give it another whisk and that's it. Okay, now it's time to work on my

mashed

potatoes so they're still hot. I left them there for about 10 to 15 minutes, however it took me to

make

this sauce so now what I'm going to do is basically start adding. my milk, my butter and I, that's the only thing I care about in my

mashed

potatoes, so here I'm going to add salt to the flavor.

You can start with 1/2 teaspoon of salt and increase, remember to start with a little and then add gradually because you can, you can't take it out once you've added it, so now I'm going to add about 3 to 4 tablespoons of butter, it depends from you. I think this is about three and a half tablespoons of butter and I melted it in the microwave and then I'll gradually add a cup of whole milk. Basically, I start with half a cup and then gradually add the rest and also heat up my whole milk. in the microwave you want to work with hot ingredients because you don't want to shake the potatoes and working with cold milk and butter you are going to lower the temperature of the potatoes, you want to serve them hot to warm them up for the time you have it on your plate, so now I'm just going to puree and mix and then I'll add a little more salt, a little more milk and finally again I'm working with 1 cup of whole milk, you can also use heavy cream, I've even used used evaporated milk.

I know during the holidays I have tons of cans of evaporated milk for

recipe

s so that works well too so that's the last milk again which was eight ounces of milk and basically my potatoes are done once I combined everything well , so these mashed potatoes and the delicious

gravy

I made go along with a delicious homemade meatloaf. I'll leave the

recipe

video link in the description below this video and at the end of this video, so now I'm just going to serve this dish and I'll definitely cover everything with this delicious brown sauce. I certainly hope you try this recipe.

I hope you like it and thanks for watching.