Mashed Potato Gravy

 

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:

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.

Read more at: http://www.food.com/recipe/mashed-potato-gravy-barefoot-contessa-ina-garten-204117?oc=linkback