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Classic Mashed Potatoes russet potatoes milk butter salt ground white pepper bacon mushrooms shallots clove garlic thyme flour red wine chicken stock sherry
Viewed: 117 - Published at: 3 years agoIngredients
- Classic Mashed Potatoes
- 2 pounds russet potatoes
- 1 cup whole milk
- 1/2 stick unsalted butter
- 1 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- Sherry-Spiked Gravy
- 2 slices bacon, chopped
- 1 cup chopped mushrooms (shiitakes are good)
- 1 cup shallots, chopped
- 1 clove garlic, smashed
- 1 sprig thyme
- 1 tablespoon (heaping) flour
- 1/4 cup dry red wine
- 1 1/2 cups chicken stock (or any defatted meat/poultry stock)
- 2 tablespoons dry sherry
Method
- Preheat oven to 425°F.
- Wrap each potato in foil, then prick several times with a fork. Bake until tender, about 60-75 minutes.
- Heat milk, butter, salt and white pepper in a large, heavy saucepan over moderate heat until butter is melted.
- Meanwhile, unwrap potatoes and slip off skins with a knife (protect your hands!). Discard skins.
- With a ricer, force hot potatoes into the pan of hot milk and stir until combined. Taste and add more salt or pepper, as needed.
- Saute bacon in large saucepan over medium heat until crisp.
- Increase heat to medium-high. Add mushrooms, shallots, garlic and thyme and saute until tender, about 5 minutes.
- Reduce heat, add flour and stir briefly. Add wine, scraping bottom of pan. Stir in chicken stock. Simmer, stirring occasionally, until gravy thickens, about 10 minutes.
- Remove from heat, cool slightly, and then puree in food processor until very smooth. If you're feeling butch, push it through a fine strainer (or not).
- Transfer back to saucepan and warm over medium heat. Stir in sherry. Taste and adjust seasoning, as needed. Serve in your best gravy boat alongside Classic Mashed Potatoes.
