By Cristina Barry on January 08, 2007
Photo by Chef*Lee
Photo by Chef*Lee
Serving Size: 1 (441 g)
Servings Per Recipe: 6
"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."
"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."
"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."
"Best mashed potato ever. me too i didnt use as much as half and half as the recipe called for, but then again i think it depends upon your own taste. but its the best. i don't think ill ever try one again. hehe... thanks for sharing"
"These are terrific!!! Served as my Thanksgiving, 2008 mashed potatoes and gravy! I didn't use near the amount of half and half in the potatoes, just the sour cream and a little bit of the half and half. The gravy was outstanding!!! I used cognac plus the optional cream and it really stood out as a gourmet, wonderful gravy!!! This was loved by all, thanks for posting!!!"
"4 Stars for the Mashed Potatoes and 5 Stars for the Gravy - would give it 10 if I could! My family says it's the best mashed potatoes they have ever had and like the sour cream in there. I like that I can make them in the mixer instead of using a masher, hand mixer, or potato ricer - so much easier! But the gravy is the absolute BEST!! Make sure you really take the time to let the onions soften gently so they really sweeten up as indicated in step 10. I don't eat meat - so this is a FANTASTIC vegetarian gravy (if you eat dairy) - I also subsitute the chicken stock with veggie (homemade makes a difference). I've seen variations of this recipe that call for an opt. Tbsp. or wine and also the cognac or brandy being opt. Taste it first before adding the alcohol - it's great but even better if you can add the finishing touches. I add a tbsp. of white wine since I don't have brandy on hand and add the heavy cream and it is the BEST. I could eat it by the spoonful but I leave it for special occasions because it is so rich and fattening - got a splurge once in awhile!!! Thanks for posting!"