Say goodbye to gluey mashed potatoes and lumpy gravy forever!
Chef Tina Jean from Harmons gives tips on how to make perfect mashed potatoes and gravy every time.
For more great recipes from Harmons visit harmonsgrocery.com
2 pounds Russet potatoes, peeled, diced into 1 inch cubes
2 teaspoons salt for water
16 tablespoons unsalted butter
½ cup evaporated milk
½ cup 2% or whole milk
1 ½ teaspoons salt
1. Peel potatoes and keep them submerged in cold water throughout process to prevent oxidation and discoloration. You can use the same pot you will be cooking the potatoes in to save a dish.
2. Next, dice the potatoes and place them back in the water. Once all potatoes are diced, drain water and refill pot with fresh cold water; 1 ½ inches above level of the potatoes. Add 2 teaspoons salt to water.
3. Place pot over high heat and bring to a boil. As soon as you have reached a boil, reduce heat to medium and simmer potatoes until they are fork tender (a fork slides through potato with minimal to no resistance), approximately 12 to 15 minutes (more or less time depending on how much potatoes you are preparing). It is very important not to overcook the potatoes because they will become water logged and affect the texture of your dish.
4. While potatoes are cooking, place butter, evaporated milk, whole milk and 1 ½ teaspoons salt in a small sauce pot. Heat over medium low heat just to heat through. Do not allow to boil or simmer.
5. When potatoes are cooked through, drain and place in mixing bowl. Using a hand held mixer, first mash down potatoes to break apart. Next add half of the milk/butter mixture and begin whipping potatoes on low speed. As some of the liquid is absorbed increase to medium.
6. Add remaining milk/butter mixture and continue to whip on medium until smooth. Increase speed to high for last 30 seconds or so until whipped potatoes are well blended, smooth and free of lumps.
7. Serve immediately.
Turkey Pan Gravy
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups total liquid (including reserved pan drippings from roasted turkey plus extra low sodium turkey broth, if necessary)
½ to ¾ teaspoons salt
1/8 teaspoon white pepper
1. Place butter in a 10 inch pan or medium sauce pot and place on medium heat. Allow to melt. Once melted add flour to butter and whisk together until well blended.
2. Cook butter/flour mixture over medium heat for approximately 2 minutes or until the mixture goes from white in color to more blonde or faint golden in color. This process will cook the starchy flavor out of the flour.
3. Slowly begin adding pan drippings to pan while whisking to prevent lumps from forming. Continue until all liquid has been whisked in. Season gravy with ½ teaspoon of salt and white pepper to begin with.
4. Cook over medium to medium-low heat, whisking and stirring often, until gravy has thickened to a sauce consistency (should coat the back of a spoon nicely).
5. Taste for salt and if necessary, add remaining ¼ teaspoon salt. Serve immediately.
*You may use this recipe for beef and pork gravy’s as well. Simply use the drippings from those products plus any extra broth where necessary. Make sure to adjust salt and pepper to taste.