Mashed Potatoes & Gravy & How to make a Roux
Plan on 1 large potato per family member. This amount will likely give you left over’s for lunch or shepherds pie.
Scrub Yukon Gold or Red Potatoes until clean.
If the potatoes are not organic, peel them.
However, leaving the peel on lowers the glycemic index, which is better for your blood sugar. This might be one vegetable you choose to buy organic, when possible.
Place in a large pot and cover with water.
Bring to a boil.
Boil for 15 minutes or until tender. It might take a few more minutes.
Test with a fork to see if they’re tender.
Drain the hot water from the potatoes.
Return the hot potatoes to the pot or place in a mixing bowl.
Mix with a hand mixer or potato masher.
Never let the potatoes cool before whipping or you’ll have a mess!
Add to potatoes:
- About 3/4 cup of milk for every 8 potatoes. (You can use stock rather than milk.)
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 1/2 cube butter
- 2 cloves fresh garlic – minced
Whip the potatoes until smooth.
Add more liquid as needed but be careful not to make them watery.
Gravy for 8
Making a roux from the fat and flour:
In a heavy frying pan melt:
3 Tbs. butter (or fat from the drippings)
Be carful not to use high heat or you’ll burn the butter.
Once it has melted and warmed add:
¼ cup flour
Use a wire whisk to break up and separate the flour lumps. Stir constantly.
The flour needs to cook in the butter without burning. Allow 2-3 minutes.
3-4 cups of liquid from drippings (or stock)
Cook, while stirring constantly with a whisk until boiling. Simmer for several minutes.
Cooking for a Group?
Gravy for #40 (1/3 cup of gravy /person)
16 cups liquid (1 gal.)
15 Tbs. fat (1 cup less 1 Tb)
1-1/2 -2 cups of flour
Follow instructions for making Gravy for 8