Ingredients
Mashed Potatoes
- 1 kg potatoes, peeled and chopped
- 20 g butter
- ¼ cup milk
- Salt and pepper to taste
Gravy
- 1 chicken stock cube
- 1 beef stock cube
- 2 cups boiling water
- 50 g butter
- ¼ cup flour
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare Mashed Potatoes: Boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly, then return the potatoes to the pot. Add 20 g butter and ¼ cup milk, mashing until very smooth and creamy. Season with salt and pepper to taste.
- Make Stock Base: Dissolve the beef and chicken stock cubes into 2 cups of boiling water, stirring well to combine and form a flavorful stock mixture.
- Prepare Roux: In a medium saucepan, melt 50 g butter over gentle heat. Add ¼ cup flour and ¼ tsp garlic powder, and gently cook, stirring continuously, until the mixture is lightly golden and fragrant, ensuring the flour is cooked through but not browned.
- Cook Gravy: Gradually add the prepared stock mixture to the roux, pouring in half a cup at a time while whisking constantly to prevent lumps. Continue adding the stock and whisking until all liquid is incorporated and the gravy reaches a thick, smooth consistency. Season with salt and pepper to taste.
- Serve: Spoon the creamy mashed potatoes onto a large serving dish and pour the rich gravy generously over the top. Alternatively, serve the gravy separately in a jug for individual pouring.
Notes
- For extra flavor, consider adding herbs such as thyme or rosemary to the gravy while cooking.
- Use warm milk when mashing potatoes to keep them fluffy.
- If you prefer a thinner gravy, add a little more boiling water until desired consistency is achieved.
- The recipe serves 8, making it great for family gatherings or meal prep.
- Make sure to whisk continuously when adding stock to avoid lumps in the gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
