Mashed Potatoes with Gravy Recipe

Today we are going to make two simple preparations to create a wonderful dish, it is about the famous mashed potatoes with gravy sauce, that typical one that we find in American fast food restaurants and that we would like to prepare at home every day!

The gravy sauce for puree is very easy to make since we will not need meat as such, but we will make it based on concentrated broth.

Then learn the secrets for a creamy and super smooth puree while making a unique sauce. Cook at home like in the best restaurants and learn at once how to prepare mashed potatoes with gravy sauce, you’ll love it!

Ingredients to make Mashed Potatoes with Gravy:

• Mashed potatoes:
• 1½ kilograms of potato
• 450 grams of unsalted butter
• 1 pinch of salt
• ¼ cup of Milk (60 milliliters)
• Gravy sauce:
• 3 tablespoons of Oil
• 3 tablespoons of Butter
• 6 tablespoons of wheat flour
• 2 cubes of beef bouillon
• 1 tablespoon onion powder

How to make Mashed Potatoes with Gravy:

1. In this recipe we will make two preparations, first very creamy mashed potatoes and on the other hand, a wonderful meat sauce, so to start the first thing will be to gather all the ingredients.
2.  Place those for each preparation separately to make it easier to follow the recipe.
3. We begin to cook the potatoes for the mash.
4.  Then we wash and peel them well, chop them and place them in a saucepan with enough boiling water.
5.  We keep cooking until the potato is soft and soft, approximately 30 minutes over high heat.
6. Meanwhile, we are going to prepare the gravy sauce.
7.  For this, we heat oil in a saucepan and also add the butter, let them integrate and melt the butter well over low heat.
8. Next, we add the concentrated broth cubes and mix very well so that they are integrated.
9. The gravy sauce is a sauce that is normally made with the meat cooking juices, but when we don’t have meat, we can make it this way with beef bouillon cubes or a mixture of meat and chicken broth.
10. Once the broth cubes have been integrated with the butter and oil, add the wheat flour and stir until integrated.
11.  At this point we must not stop mixing so that the sauce does not burn, so be very careful.
12. We move and move until the mixture begins to look golden, once golden we add the water and the remaining seasonings from the list: onion powder, ground oregano, and ground pepper.
13. We integrate everything well and keep moving until our meat sauce thickens slightly.
14.  When it has the right texture, remove from the heat and reserve.
15. We already have the gravy ready so we return to the potatoes to make the mash.
16. Then, when the potatoes are soft, we drain them well and with the help of a masher or puree, we crush all the pieces well.
17. As we mash, gradually add the butter, milk and salt. In this way we will make the puree creamy and smooth.
18. Once the two preparations are ready, we only have to serve the puree and bathe with the sauce… delicious! The mashed potatoes with gravy can be cold with the sauce very hot or all hot, it’s up to you.