Mashed Potatoes and Gravy

This side is about as classic as it gets for almost any meal.  In fact, I'm pretty sure when my brothers were teenagers they could have made an entire meal out of just mashed taters and gravy.  Personally, I have a different favorite side when it comes to holiday meals, but that doesn't mean it's not important to prepare them just right!

For the potatoes, start by peeling and washing.  You can dice them if you want, but it's not really necessary as long as you have enough time to boil them.  Cover with water and bring to a boil.

Cook until potato begins to fall apart when prodded with a fork.  For cubed potatoes, this usually takes 20-30 minutes; for whole potatoes it could take up to an hour.  Drain the water.

Add flavorings.  In this case:  cream cheese and salt...

and a little milk to thin it down.  Trust me when I say a little.  You can always add more later.

You can use a potato masher if you want, but I go for the whipped potato texture and mix it with a hand mixer.  You could also put the whole thing in a stand mixer if you're cooking for a crowd.

When the potatoes are mashed, you can transfer them to a casserole dish to let cool, cover them and refrigerate until the next day.  Reheat in the oven for about 30 minutes.  OR transfer to a serving dish.  Either way, a good dollop of butter is usually more desirable than not.

For the gravy, start with drippings or broth.  In this case we're using turkey drippings.  For every 1 cup of broth/drippings, use 2 T flour or 1 T cornstarch to thicken.  

Bring it to a simmer over low heat, whisking constantly, until desired thickness is reached.

Mashed Potatoes and Gravy

potatoes (about 1 medium/large per person is a good rule)

cream cheese (1 oz per potato)

salt (1/4 tsp for every 2 potatoes)

milk (start with 1 T for every potato and go up from there, a little at a time)

butter

meat drippings/broth (about 1/2 cup per person)

flour (2 T for every 1 cup broth)

Peel and wash potatoes.  Cover with water and bring to boil.  Cook until potato begins to fall apart when prodded with a fork.  Drain water.  Add cream cheese, salt and milk; mash with potato masher or electric mixer for whipped potatoes.  Stir in butter.  Transfer to serving dish.  If preparing in advance, transfer to casserole dish and allow to cool.  Cover and refrigerate overnight.  Reheat in 350 degree oven for 30 minutes, uncovered if browning is desired.  

For the gravy, place drippings/broth in saucepan and add flour, whisking constantly.  Continue to whisk and bring to boil.  Boil until desired thickness is reached (you'll want it to seem a little thin; gravy will thicken as it cools), then remove from heat and transfer to gravy boat.