MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN
Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
POTATOES AND CARROTS BAKED IN GRAVY
Make and share this Potatoes and Carrots Baked in Gravy recipe from Food.com.
Provided by Parkers Mom
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix gravy with water.
- Add cream of mushroom soup.
- Spray roasting pan with non stick spray.
- Place potatoes, carrots and onions on pan.
- Pour gravy mix over the above.
- Season with salt and pepper.
- Bake covered 350 for 1 hour.
Nutrition Facts : Calories 231.5, Fat 4.7, SaturatedFat 1.1, Sodium 622.9, Carbohydrate 43.5, Fiber 7, Sugar 8.3, Protein 5.3
POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
SMASHED POTATOES WITH ROASTED-GARLIC GRAVY
Provided by Maggie Ruggiero
Categories Garlic Potato Side Roast Christmas Thanksgiving Vegetarian Dinner Christmas Eve Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Roast garlic and make stock:
- Preheat oven to 400°F.
- Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
- While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
- Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
- Boil potatoes:
- Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
- Make Gravy while potatoes cook:
- Mash roasted garlic to a purée.
- Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
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