Mashed Potatoes & Gravy

Thanksgiving Recipe #1

These mashed potatoes are melt in your mouth delicious!  Sure mashed potatoes aren’t only reserved for Thanksgiving, but once you taste these taters you’ll understand why they made the menu (I’m making 2 batches).  Oh, one more ringing endorsement for these potatoes…they still taste great as leftovers!  You know how leftover mashed potatoes can be unpleasant?  You can try all you like to add milk, but they can still turn out hard and lumpy.  Not these mashed potatoes; they’re silky smooth even after multiple reheats on the stove-top!

I’m also adding a simple recipe for gravy to this post.  I suppose I could have added the gravy recipe to my future posts on turkey or stuffing or anything else you would put gravy on.  Shoot, you could just slather your Thanksgiving plate in gravy if you’d like.

Luxurious Mashed Potatoes        Print Recipes
From Martha Stewart

Prep Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 6


2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/2 cups heavy cream, warmed


Place potatoes in a large pot and cover with 2 inches of water.  Add in a pinch of salt.  Bring to a boil over high heat.  Reduce to a simmer and cook for 12 minutes, or until the potatoes are fork tender.  Drain potatoes and place back in pot.

With the heat on low, add in the butter and stir until melted, about a minute.  Slowly add in the cream and stir until combined.  Season with salt and pepper.  Enjoy.

**Martha used a rice mill and fine-mesh sieve to get really silky potatoes, I did not use that method & still found the potatoes to be extremely smooth




1/4 cup butter
1/4 cup flour
2 cups chicken or turkey broth
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
*I add a tsp or so of Worcestershire sauce to give it a more interesting flavor

*I also add in some strained drippings from the Turkey (about a half cup) once the gravy is already thickened up


In a medium saucepan, melt the butter.  Whisk in the flour and stir to eliminate lumps.  Season with salt and pepper.  Cook for 5-10 minutes, or until the mixture begins to brown.  Reduce the heat to low and slowly stir in the broth.  Stir constantly.  Increase heat to medium and stir until the gravy boils and thickens up.  Taste and add more S&P if needed.  Enjoy!


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