Classic School Mashed Potatoes & Gravy

January 30, 2010
0 Stars
Author Notes

I know this doesn't sound like a great way to sell these potatoes, but they taste just like the ones from my elementary school cafeteria. Their deep, earthy richness and wonderful texture come from being roasted in their skins rather than boiled. I think it's all about extracting moisture and concentrating the flavor. (Perhaps related to Tad's "old potato" theory?) Served with the creamy gravy, they are heaven on a plate. —gluttonforlife

  • Serves 4
  • Classic Mashed Potatoes
  • 2 pounds russet potatoes
  • 1 cup whole milk
  • 1/2 stick unsalted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground white pepper
  • Sherry-Spiked Gravy
  • 2 slices bacon, chopped
  • 1 cup chopped mushrooms (shiitakes are good)
  • 1 cup shallots, chopped
  • 1 clove garlic, smashed
  • 1 sprig thyme
  • 1 tablespoon (heaping) flour
  • 1/4 cup dry red wine
  • 1 1/2 cups chicken stock (or any defatted meat/poultry stock)
  • 2 tablespoons dry sherry
In This Recipe
  1. Classic Mashed Potatoes
  2. Preheat oven to 425°F.
  3. Wrap each potato in foil, then prick several times with a fork. Bake until tender, about 60-75 minutes.
  4. Heat milk, butter, salt and white pepper in a large, heavy saucepan over moderate heat until butter is melted.
  5. Meanwhile, unwrap potatoes and slip off skins with a knife (protect your hands!). Discard skins.
  6. With a ricer, force hot potatoes into the pan of hot milk and stir until combined. Taste and add more salt or pepper, as needed.
  1. Sherry-Spiked Gravy
  2. Sauté bacon in large saucepan over medium heat until crisp.
  3. Increase heat to medium-high. Add mushrooms, shallots, garlic and thyme and sauté until tender, about 5 minutes.
  4. Reduce 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.
  5. Remove 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).
  6. Transfer 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.
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4 Reviews

Author Comment
gluttonforlife January 31, 2010
It's good even when you are—just substitute de-fatted pan juices (or turkey neck broth) for the chicken stock.
LisaCooks January 31, 2010
So happy to have a good gravy recipe for when I'm not roasting a meat...this looks great.
Author Comment
gluttonforlife January 31, 2010
Oops, see above for my reply...
Jennifer A. February 1, 2010