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Recipe: Mashed Potatoes and Brown Gravy
2 lbs new or red potatoes
1/4 cup softened butter
1 cup warm milk
1. Wash and peel potatoes.
2. If potatoes are large, cut them into chunks about 1 1/2 in size. Immediate place peeled and cut potatoes into 3 quart pot of water to prevent them from browning.
3. After all potatoes are peeled and cut, place pot on stove, and heat to boiling.
4. Cook potatoes uncovered 15-20 minutes after reaching boiling until soft when pierce with a form.
5. Meanwhile, warm milk either by warming in microwave oven, or placing milk near stove in Pyrex measuring cup. The milk only needs to be room temperature or slightly warmer so it doesn't cool the potatoes when added.
6. Prepare desired amount of McCormick Brown Gravy Mix by following instructions on container.
6. Drain hot water from potatoes.
7. Mash potatoes using either a hand electric mixer or a potato masher, adding a little butter and milk at a time until desired consistancy is reached.
8. Transfer mashed potatoes to serving bowl and gravy to a gravy boat or large bowl.
9. Serve immediately.
Note: You may cook the washed potatoes in their skins, and remove them after cooking as they'll simply fall off. Be careful handling the hot potatoes if you choose to do it this way. |
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