Mashed Potato & Gravy - Barefoot Contessa - Ina Garten

Total Time
Prep 10 mins
Cook 20 mins

Ingredients Nutrition


  1. For Mashed Potatoes:.
  2. Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
  3. Meanwhile, heat the butter and half-and-half in a small saucepan.
  4. Drain the potatoes.
  5. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
  6. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
  7. Mix until the potatoes are mashed but not completely smooth.
  8. Serve hot with gravy on the side.
  9. For Gravy:.
  10. 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.
  11. Don't rush this step; it makes all the difference when the onions are well cooked.
  12. Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
  13. Cook for 2 to 3 minutes.
  14. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
  15. Add the cream, if desired, and serve.


Most Helpful

This was just soooo tasty. I also blended the gravy with my hand blender to make the onions smaller. I will use this recipe a lot. Thanks for posting.

gwynn March 10, 2010

Wow, this is wonderful gravy. We made two substitutions: we replaced the all-purpose flour with sorghum flour and heavy cream with dairy-free MimicCreme. It thickened up just fine and tasted wonderfully rich. We had it with meatloaf and mashed turnip & rutabaga. Next time we'll try it with mashed potatoes; I'm sure it will be fabulous.

Kamark February 17, 2010

5 stars for the gravy without the cognac/brandy. I served the gravy on Recipe #367672 and it was really good. I made this dairy free by replacing the butter with canola oil and I made it gluten free by using white rice flour for the flour. I used sea salt for the salt and I added some Helmans olive oil mayonnaise to be soy free after removing it from the burner for a creamier taste and consistency. I blended it in my hand blender to make the onions smaller and then reheated it for at dinner. I would make this again the same way stated above.

UmmBinat October 09, 2009

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