Mashed Potatoes and Gravy

Mashed potatoes and gravy are the best part of Thanksgiving. Just try to change my mind. These are the best mashed potatoes ever. I did share them here last year but have updated the recipe to include gravy. 

Let's get started. 

Mashed Potatoes Printable Recipe

10 lbs. Potatoes, half Russet half Yukon Gold (I like the mixed, you can use whatever you like) peeled and cut into large pieces
1 1/3 Cup Whole Milk
1 Cup Heavy Cream
1 Cup Unsalted Butter
1-2 Sprigs Thyme
1 Sprig of Rosemary
1-2 Sprigs of Sage
3-4 Cloves of Garlic, left whole but slightly smashed
8 oz. Cream Cheese, softened at room temperature
3/4 Cup Sour Cream
Salt
Freshly Ground Black Pepper

In a large pot, boil the potatoes in heavily salted water until tender, drain the potatoes and place the back into the pot.

In a medium pot add in  the milk, heavy cream, butter, garlic, thyme rosemary, sage and bring to a simmer until the butter is has completely melted. Discard the sprigs of thyme, rosemary, sage and garlic, or you can add the garlic to the potatoes and mash together for a stronger garlic flavor, which I love to do.

Mash the potatoes with a potato masher, slowly add the milk mixture, cream cheese, sour cream and stir until well combined.

Season with salt and freshly ground black pepper.

Serve and enjoy!!

Gravy Printable Recipe

Backbone of the chicken or turkey neck

1 Clove of Garlic, minced

1/4 of an Onion, sliced

1 Stalk of Celery, chopped

2-3 Sprigs of Thyme, roughly chopped

2 Sprigs of Rosemary, roughly chopped

2 Sprigs of Sage, roughly chopped

1 Tsp. Salt

1 Tsp. Black Pepper

4 Cups of Water

1 Tbsp. Vegetable Oil

3 Tbsp. Butter

3 Tbsp. All Purpose Flour

In a medium pot, heat up the vegetable oil. Add in the backbone and season with salt and pepper. Sear until the backbone develops some color on all sides. 

Add in the thyme, rosemary, sage, garlic, onion, celery, and sauté for another 3-4 minutes.

Add in the water and bring to a boil. Once boiling reduce the heat and let simmer for 45 minutes, stirring every once in a while. 

Drain your stock and let sit until the chicken is finished. Once it is, combine your stock with the juices the roasted chicken has let off and bring to a simmer.

Meanwhile, in a separate pot. Melt the butter, and add in the flour to make a roux. Let cook for 1-2 minutes stirring constantly. 

Add in three cups of your stock one cup at a time while whisking until the stock and the flour mixture is combined. Let cook until thickened 3-4 minutes. If it is too thick for you, you can add 1/4 cup of stock to loosen it up. Taste and adjust seasoning to your liking.

Remove from heat and enjoy.

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