Le Potatoes du Mashed Goodness
The first night we had this dish, the gravy was extremely watery. But, when I peeked at it the next day, the gravy had thickened up oh so nicely. I am actually drooling just thinking about it. An extremely satisfying dish, even if it ain’t all that pretty…
Garlic Mashed Potatoes and Brown Gravy
Adapted from VegWeb
The gravy makes a ton, so I would advise making several rounds of potatoes…
Yukon gold potatoes, diced, I left the peels on mine but it’s personal preference
Milk, as needed
Tarragon or other herbs
Garlic, amount depending on your taste
In a large pot of boiling water, cook the potatoes until tender, about 12-15 minutes. Mash- I used my potato masher, but anything will do. Mix in the other ingredients to your liking.
Killer Brown Gravy
3 tablespoons brown flour
3 cups milk
1 ½ tbsp soy sauce
Sprinkling of salt
Sprinkling of garlic powder
1/2 cup onion, finely diced
Sprinkling of black pepper
Heat a saucepan coated with nonstick spray over medium heat. Add a bit of water. Then stir in the flour until it is all mixed. Add the milk a bit at a time, stirring until the flour is unlumpy. Crank up the heat, and add the remaining ingredients. Bring to almost a boil, and cook until you are ready to use.
Just as a side note, this will probably not be very thick the first night, but it will thicken up incredibly well overnight.