Homemade Mashed Potatoes & Gravy with Bruce Mitchell

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is suitable for vegetarians.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch can thicken gravy without gluten.

Soak old gold potatoes in water to prevent discoloration.

Cut the potatoes and place them in a pot of boiling water.

Add salt to the boiling water with the potatoes.

Cook the potatoes until they are done.

Drain the potatoes and prepare to mash them.

In a separate bowl, pour heavy whipping cream and let it sit at room temperature for an hour or two.

Shake the heavy whipping cream to make butter, adding a little salt and sugar for flavor.

Mash the cooked potatoes in a large pan, adding butter to taste.

If lumps are present, use a blender for smoother mashed potatoes if desired.

Heat a skillet and add butter to melt.

Add flour to the melted butter to create a roux for the gravy.

Pour in chicken broth to the roux and stir until combined.

Season the gravy with salt and black pepper to taste.

Let the gravy simmer to thicken.

Add more butter to the mashed potatoes if needed and mix well.

Season the mashed potatoes with Bruce Mitchell alligator man seasoning and black pepper.

If the mashed potatoes are too dry, add a little chicken broth to moisten them.

Serve the mashed potatoes with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens