The Best Homemade Mashed Potatoes
Embark on a culinary journey with this classic recipe that unites the comforting textures of creamy mashed potatoes with the savory richness of homemade gravy. Join me as we explore the art of creating a delightful side dish that adds a touch of elegance to any of my other recipes.
Servings: 4
Cost: $
Ingredients
- 2 lb Yukon Gold Potatoes Peeled, Knots removed, and diced 1 1/2-inch cubes
- 1 1/2 tbsp Kosher Salt Divided
- 6 tbsp Unsalted Butter 4 diced, 2 sliced
- 1/2 cup Sour Cream
- 1/2 cup Whole Milk Hot
- 2 tsp Dijon Mustard or Horseradish
- 3/4 tsp Ground Black Pepper
- Parsley Finely chopped, for garnish
For Savory Gravy
- 2 tbsp Bacon Fat
- 1 tbsp Butter Unsalted
- 2 tbsp All-Purpose Flour
- 2 tbsp Beef or Chicken Broth
- Salt and Pepper
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 1/2 tsp Worcestershire Sauce
- 2-3 Kitchen Bouquet Browning
Instructions
Mashed Potatoes
- Place diced Yukon Gold potatoes in a large pot with 1 tablespoon of Kosher salt and enough cold water to cover them by 1 inch. Boil and simmer until fork-tender. Drain and return to the pot.
- Add 4 tablespoons of diced butter to the hot potatoes. Stir until melted and combined. Incorporate sour cream, hot milk, Dijon mustard (or horseradish), remaining 1/2 tablespoon salt, and black pepper. Mash until desired consistency.
- Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs of butter and finely chopped parsley for Freshness.
Savory Gravy Magic:
- If you have pan drippings from a roast, use them for added flavor. In a saucepan, heat the pan drippings.
- Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously to create a smooth roux.
- Gradually add 2 cups of beef or chicken broth, whisking to prevent lumps.
- Simmer the mixture until it thickens. Season with salt and pepper to taste.