Mashed potatoes and gravy are a yummy part of our Sunday dinner. They are easy to make but it does take some practise to get them right. I'm still working on the potato part, I tend to add too much milk which obviously makes them a little less fluffy. My husband on the other hand is old hat at both the gravy and potatoes.
The other nice thing about potatoes and gravy is that they make good leftovers since they are easy to warm up later in the week, and you can even use them in other ways, such as shepherd's pie.
- Potatoes peeled
- Large pot
- Peel the potatoes and cut them into quarters.
- Place them in a large pot and fill with water until the potatoes are covered, turn on stove to high.
- Let them boil for about 20-30 minutes. Poke with a fork to see if they are soft.
- Drain and use a masher or mixer. (I use my Bosch but I have a large family so we eat a lot of potatoes.) Add milk and margarine until they are the proper consistency.
- Roast drippings
- Flour water
- Remove the roast from the crockpot and drain drippings into saucepan.
- Mix 2 cups of cold water and 3 table spoons of flour. Shake until mixed together.
- Add flour water to drippings. Stir the gravy to avoid flour lumps.
- Bring mixture to a boil. Let boil for about a minute.
- Pour on to potatoes and enjoy!