Mashed Potato & Gravy - Barefoot Contessa - Ina Garten
photo by ChefLee
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
For Mashed Potatoes
- 3 lbs white boiling potatoes, peeled and quartered
- kosher salt
- 1⁄4 lb unsalted butter
- 1⁄2 - 1 cup half-and-half
- 1⁄2 cup sour cream
- 1⁄2 teaspoon fresh ground black pepper
-
For Gravy
- 1⁄4 lb unsalted butter
- 1 1⁄2 cups chopped yellow onions (2 onions)
- 1⁄4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon cognac or 1 tablespoon brandy
- 1 tablespoon heavy cream (optional)
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
see 3 more reviews