Mashed Potatoes and Pan Gravy
I love mashed potatoes and gravy as a side dish anytime of the week. This pan gravy is the best pan gravy ever and will be your definite go-to recipe for gravy!
Ingredients
8 russet potatoes, peeled and chopped
1 stick butter
1 cup sour cream
Pan drippings (optional)
1 medium onion, finely diced
2 sticks butter
1/2 cup flour
1 tbsp ground sage
1 tbsp thyme
1 tbsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
6 cups chicken stock
Instructions
1
Place the peeled and chopped potatoes in a large pot and cover the potatoes with cold water. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes or until potatoes, are fork tender. Drain all but 1 cup of potato water from the pot.
2
Mash the potatoes along with 1 stick butter and the sour cream. Season with salt and pepper to taste.
3
Heat a large sauté pan on the stove or the roaster pan with the drippings in it. Make sure the roaster pan is safe for the stove, otherwise, transfer the drippings to your safe saute pan.
4
Add the butter and onion to the pan and sauté everything together for a couple of minutes. Sprinkle the flour in the pan and mix the flour into the butter mixture.
5
Whisk in the remaining ingredients and simmer for about 5 minutes to thicken and cook the flour. If wanted, adjust the thickness of the gravy by adding more chicken stock. Whisk in the sage, thyme, garlic powder, Worcestershire sauce and dijon mustard until combined. Adjust salt and pepper to taste.
6
Serve the mashed potatoes with the freshly made gravy.
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