Mashed Potato & Gravy - Barefoot Contessa - Ina Garten

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Mashed Potato & Gravy  - Barefoot Contessa - Ina Garten created by ChefLee
Ready In:
30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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  1. Pawan D.
    I have used the above recipe for the Gravy at least 20 times... It is just sooooo good and simple to make. I have always had my guests raving over it. Use it... You will really enjoy it. I use it on Mashed potatoes and I use the recipe just the way it is.... Thanks Christina Barry!
     
  2. Jenny D.
    This review is specifically for the gravy. I don't know what I did wrong, but the gravy was really thick and separated as it was cooling which did not make it tempting to try. I made a large batch so I multiplied the recipe by 4. I think because it took forever for it to start browning that I cranked up the heat after 30 min of it sitting on medium low.
     
  3. gwynn
    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.
     
  4. pleiades7
    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. UmmBinat
    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.
     

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