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    You are in: Home / Recipes / Mashed Potato & Gravy - Barefoot Contessa - Ina Garten Recipe
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    Mashed Potato & Gravy - Barefoot Contessa - Ina Garten

    Mashed Potato & Gravy  - Barefoot Contessa - Ina Garten. Photo by Chef*Lee

    1/1 Photo of Mashed Potato & Gravy - Barefoot Contessa - Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric

    For Mashed Potatoes

    For Gravy


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

    Ratings & Reviews:

    • on March 10, 2010


      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.

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    • on February 18, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2009


      5 stars for the gravy without the cognac/brandy. I served the gravy on Roasted Garlic Mashed Potatoes Lower Healthier Fat 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Mashed Potato & Gravy - Barefoot Contessa - Ina Garten

    Serving Size: 1 (441 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 601.4
    Calories from Fat 344
    Total Fat 38.3 g
    Saturated Fat 23.7 g
    Cholesterol 99.6 mg
    Sodium 438.2 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 4.8 g
    Sugars 5.0 g
    Protein 8.7 g

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