by gluttonforlife
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gluttonforlife's Notes:
Expand2 pounds russet potatoes Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1/2 stick unsalted butter Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon ground white pepper Ask a question about this ingredient
Preheat oven to 425°F.
Ask a question about this stepWrap each potato in foil, then prick several times with a fork. Bake until tender, about 60-75 minutes.
Ask a question about this stepHeat milk, butter, salt and white pepper in a large, heavy saucepan over moderate heat until butter is melted.
Ask a question about this stepMeanwhile, unwrap potatoes and slip off skins with a knife (protect your hands!). Discard skins.
Ask a question about this stepWith a ricer, force hot potatoes into the pan of hot milk and stir until combined. Taste and add more salt or pepper, as needed.
Ask a question about this step2 slices bacon, chopped Ask a question about this ingredient
1 cup chopped mushrooms (shiitakes are good) Ask a question about this ingredient
1 cup shallots, chopped Ask a question about this ingredient
1 clove garlic, smashed Ask a question about this ingredient
1 sprig thyme Ask a question about this ingredient
1 tablespoon (heaping) flour Ask a question about this ingredient
1/4 cup dry red wine Ask a question about this ingredient
1 1/2 cup chicken stock (or any defatted meat/poultry stock) Ask a question about this ingredient
2 tablespoons dry sherry Ask a question about this ingredient
Sauté bacon in large saucepan over medium heat until crisp.
Ask a question about this stepIncrease heat to medium-high. Add mushrooms, shallots, garlic and thyme and sauté until tender, about 5 minutes.
Ask a question about this stepReduce heat, add flour and stir briefly. Add wine, scraping bottom of pan. Stir in chicken stock. Simmer, stirring occasionally, until gravy thickens, about 10 minutes.
Ask a question about this stepRemove from heat, cool slightly, and then puree in food processor until very smooth. If you're feeling butch, push it through a fine strainer (or not).
Ask a question about this stepTransfer back to saucepan and warm over medium heat. Stir in sherry. Taste and adjust seasoning, as needed. Serve in your best gravy boat alongside Classic Mashed Potatoes.
Ask a question about this stepSo happy to have a good gravy recipe for when I'm not roasting a meat...this looks great.
Oops, see above for my reply...
Ditto!
Brette is the Editorial Assistant of Food52.
It's good even when you are—just substitute de-fatted pan juices (or turkey neck broth) for the chicken stock.