Mashed Potatoes and Gravy Recipe

Recipe:
Mashed potatoes -
4 large russet potatoes (roughly 3 1/2 lbs)
3/4 cup butter (cut into tbs)
1/4 cup heavy cream
Salt to taste (I used about 1 1/2 tbs)
Gravy -
4 tbs butter
1/2 cup ap flour
4 cups turkey Stock
2 tsp rubbed sage
Salt and pepper to taste (about 2 tsp salt 1 tsp pepper)
Peel and large dice the potatoes. Place them into a large pot of water and bring to a simmer. While th potatoes are cooking in a sauce pan melt the butter for the gravy over medium low heat. Turn heat to low and whisk in the flour. Continue whisking and cook the rue for about 1 minute. Add the stock and turn heat to high. Whisk in the rubbed sage and bring to a boil. When a boil is achieved add the salt and pepper and turn to low until the potatoes are done. When the potatoes are fork tender (about 30 minutes depending on heat through out) strain. Add the strained potatoes to mixing bowl with the butter, cream, and salt. Whip on low until the butter is mostly melted then whip on high until smooth. You don’t want to over whip here or you will end up with gummy mashed potatoes. Taste and adjust for salt.

[@jpbanksnj]

Oh, it's time of year again. WHICH kind of mashed potatoes am I going to make for Thanksgiving? Regular, garlic mashed, roasted garlic mashed, Pommes Puree style... decisions, decisions....

[@roccoskitchen8302]

Sometime I like to heat the cream with a couple sprigs of rosemary and do a rosemary infused mashed potato

[@jpbanksnj]

@@roccoskitchen8302 In my less informed days I even used to the white truffle oil infused MP. It was good back in the day, but hasn't passed the test of time, taste and culinary knowledge.