How to Make Mashed Potatoes and Gravy From Scratch?

How to Make the Perfect Mashed Potatoes and Gravy From Scratch

Mashed potatoes and gravy from scratch involve boiling the right potatoes until tender, mashing them with dairy and seasonings for a fluffy texture, and crafting a rich gravy by using a roux, broth, and pan drippings to achieve a savory and complementary sauce.

The Enduring Appeal of Mashed Potatoes and Gravy

Mashed potatoes and gravy are a culinary cornerstone of comfort food. This dish, simple in its essence, holds a deep cultural significance, appearing on dinner tables for holidays, celebrations, and everyday family meals. Its appeal lies not just in its taste but also in its texture, warmth, and the sense of nostalgia it evokes. Knowing how to make it from scratch unlocks a world of culinary possibilities, allowing for endless customization and a level of satisfaction that pre-made versions simply cannot match.

Choosing the Right Potatoes: The Foundation of Fluffiness

The type of potato you choose dramatically impacts the final texture of your mashed potatoes. Here’s a breakdown:

• Russet Potatoes: High in starch and low in moisture, russets yield the fluffiest mashed potatoes. They absorb dairy well but can become gluey if over-mixed.
• Yukon Gold Potatoes: These have a buttery flavor and a creamy texture. They are lower in starch than russets and hold their shape better, making them more forgiving.
• Red Potatoes: These waxy potatoes are low in starch and high in moisture. They are best suited for mashed potatoes with a chunky texture or those that incorporate the skin.

Here’s a table summarizing the ideal potato types and their characteristics:

The Mashed Potato Process: Step-by-Step

Crafting delicious mashed potatoes involves careful execution. Here’s a detailed guide:

1. Peel and Chop: Peel your chosen potatoes (optional, some prefer the skin on for added texture and nutrients). Cut them into even-sized pieces, about 1-2 inches in size, to ensure even cooking.
2. Boil: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are easily pierced with a fork (about 15-20 minutes).
3. Drain and Dry: Drain the potatoes thoroughly in a colander. Return the potatoes to the empty pot and place it back on the warm burner for a minute or two, shaking occasionally. This helps to evaporate any excess moisture, resulting in fluffier potatoes.
4. Mash: Use a potato ricer, potato masher, or electric mixer to mash the potatoes. Be careful not to over-mix, especially with russets, as this can lead to gluey potatoes.
5. Add Dairy and Seasonings: Gradually add warm milk, cream, or melted butter to the potatoes, mixing until you reach your desired consistency. Season with salt, pepper, and any other desired seasonings, such as garlic powder, onion powder, or herbs.

Crafting a Delectable Gravy: A Roux-Based Masterpiece

Gravy elevates mashed potatoes from a simple side dish to a complete experience. Here’s how to make a classic gravy from scratch:

1. Make a Roux: In a saucepan, melt butter or use pan drippings (from roasted meat, for example) over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux is the thickening agent for your gravy.
2. Whisk in Liquid: Gradually whisk in warm broth (chicken, beef, or vegetable) into the roux, whisking constantly to prevent lumps from forming.
3. Simmer and Thicken: Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency (about 5-10 minutes).
4. Season and Strain (Optional): Season the gravy with salt, pepper, and any other desired seasonings, such as Worcestershire sauce, soy sauce, or herbs. For a smoother gravy, strain it through a fine-mesh sieve.

Common Mistakes to Avoid

Even seemingly simple dishes can be ruined by common errors. Here are some pitfalls to avoid when making mashed potatoes and gravy:

• Over-Mixing Potatoes: This is especially critical with russet potatoes. Over-mixing releases too much starch, resulting in gluey potatoes.
• Using Cold Dairy: Adding cold milk or cream to hot potatoes can lower their temperature and affect their texture. Always warm the dairy before adding it.
• Not Salting the Potato Water: Salting the water seasons the potatoes from the inside out, resulting in a more flavorful dish.
• Using Too Much Liquid in the Gravy: Adding too much broth will result in a thin, watery gravy. Start with a smaller amount of broth and add more as needed until you reach the desired consistency.
• Not Cooking the Roux Long Enough: If the roux isn’t cooked long enough, the gravy will have a floury taste.

Variations and Enhancements

Mashed potatoes and gravy are incredibly versatile. Here are some ideas for adding your personal touch:

• Garlic Mashed Potatoes: Add roasted garlic cloves to the potatoes before mashing.
• Herb-Infused Mashed Potatoes: Stir in fresh herbs, such as rosemary, thyme, or chives, after mashing.
• Bacon Gravy: Crumble cooked bacon into the gravy for added flavor and texture.
• Mushroom Gravy: Sauté sliced mushrooms with onions and garlic before adding them to the gravy.

Frequently Asked Questions (FAQs)

Can I make mashed potatoes and gravy ahead of time?

Yes, both can be made ahead of time. For mashed potatoes, prepare them up to 2 days in advance, store them in the refrigerator, and gently reheat them on the stovetop with a splash of milk or cream. Gravy can also be made ahead and reheated; add a bit of broth if it thickens too much.

What’s the best way to keep mashed potatoes warm?

The best ways to keep mashed potatoes warm are using a slow cooker on the “warm” setting or in a covered dish over a pot of simmering water (a double boiler). Stir occasionally to prevent sticking or a skin from forming.

How do I fix gluey mashed potatoes?

If your mashed potatoes are gluey, avoid over-mixing them further. Gently fold in a tablespoon of hot milk or cream at a time until they loosen up. Do not overwork the mixture.

Can I use olive oil instead of butter in mashed potatoes?

Yes, you can use olive oil, but it will alter the flavor profile. Extra virgin olive oil will impart a stronger flavor, so opt for a milder variety or a blend with butter for a balanced taste.

How do I make vegan mashed potatoes and gravy?

For vegan mashed potatoes, use plant-based milk (almond, soy, or oat) and vegan butter. For gravy, use vegetable broth and a plant-based butter substitute for the roux. Add nutritional yeast for a cheesy flavor.

What kind of broth is best for gravy?

The best broth depends on the accompanying meat. Chicken broth is versatile, while beef broth is excellent with beef roasts. Vegetable broth works well for vegetarian options. Using a good quality broth is crucial.

How do I prevent lumps in my gravy?

Preventing lumps starts with whisking the roux constantly as you add the broth. Make sure the broth is warm. If lumps do form, use an immersion blender or strain the gravy through a fine-mesh sieve.

How do I thicken my gravy if it’s too thin?

If your gravy is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), whisking it in slowly until the desired consistency is reached. Alternatively, continue to simmer and reduce the gravy, allowing it to thicken naturally.

What are some good seasonings to add to mashed potatoes and gravy?

Good seasonings for mashed potatoes include garlic powder, onion powder, paprika, chives, and freshly ground black pepper. For gravy, consider Worcestershire sauce, soy sauce, thyme, sage, and bay leaf.

Can I freeze mashed potatoes?

Yes, you can freeze mashed potatoes, but their texture may change slightly. Add extra butter or cream before freezing to help maintain moisture. Store them in an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.

What can I do with leftover mashed potatoes?

Leftover mashed potatoes can be used in shepherd’s pie, potato pancakes, croquettes, or gnocchi. They are a versatile ingredient that can be transformed into many delicious dishes.

How can I make mashed potatoes lower in calories?

To lower the calories, use skim milk or broth instead of cream, reduce the amount of butter, and consider adding cauliflower or other mashed vegetables to increase volume without adding many calories.

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