Copycat Kentucky Fried Chicken Gravy

Who doesn't love KFC mashed potatoes and gravy?  Just WHO?

I can remember my mom driving to a big town about an hour from where we lived and sometimes, if she had enough money she would bring us a treat, fried chicken and mashed potatoes and gravy.  OH YEEESSS!  Those perfect whipped instant potatoes, (maybe they were real back then) formed into a ball, from that perfect ice cream scoop type contraption.  Velvety gravy ladled in all its peppery goodness on top.  YES!

I have been a mashed potatoes and gravy freak since the beginning of my time on this earth.  I was always very particular about my gravy.  It must not have milk, OMGOSH when my mom said she was making "milk gravy" I wanted to hurl.  I went through a phase of only butter on them and then I discovered what KFC actually did for the world, they made gravy for the world.  Yes they did.  KFC created a world of gravy unlike any other.  And this is why I had to recreate it!

While this might not be EXXXXACTLY it, if you do it right, it is darn close and darn close my friends, is good enough for this gravy lovin' girl.  Is it for you?  Let me know!

3 T butter
3 T flour
1 1/2 cup chicken stock
1 1/2 cup beef stock
PINCH of salt
Pepper to taste

In a skillet add your butter.  Let it melt, and continue to stir, adding in the flour.  Now, you must take the color a bit further than normal on this part.  Don't just let the raw flour taste cook off, let it get a bit dark, a little nutty, and fragrant.  You will need that flavor and color for your perfect gravy!  When it has cooked maybe 2 or 3 (yea I don't remember just go with it) minutes, add in your chicken and beef stock and whisk or stir until the lumps are smooth and the gravy is bubbling away.  Let it thicken and taste for salt and add pepper, my GOOOODNESS please add some pepper.

Pour this delightful golden love over your perfectly prepared potatoes and WEEP!  Yes, I said WEEP!

ENJOY!

Easy Country Sausage Gravy

Hello!!  Long time no see!  You wouldn't believe it if I told you I feel like I am just now REALLY getting my mojo back after the loss of my mom and brother.  It has taken time, and it will probably take more but, it is what is best for me, and makes me happy.  Thank you for your undying patience, kindness and compassion during this time for me.

Breakfast for dinner!  Truth be told, breakfast is my favorite meal of the day.  Mostly because I love eggs.  I mean, I REALLY love eggs.  My husband and I were grocery shopping and I found a good sale on some breakfast sausage and he instantly said, "OHHHHHH please make sausage gravy and biscuits".  Well what kind of wife would I be if I didn't make it for him???  I make it pretty regularly, I don't know, I just kind of thought it was something everyone could make.  Truth is, I think someone will be able to benefit from the recipe.  I always use half and half.  Milk isn't rich enough and heavy cream is just to much, half and half makes a beautiful smooth, creamy, dreamy gravy!  I also add butter, because butter belongs in breakfast food!  Hey!  I didn't make the rules, but whoever did....God BLESS them!

I made a video to go with this post.  I will post here.  Please hit SUBSCRIBE on my YouTube channel, I would love to have you there!!


Side note:
I am so ready for winter.  That's all.

1 lb breakfast sausage
2 T. butter (divided)
5 T.  flour
2 cups half and half (1 qt)
salt and pepper to taste

In a large skillet, brown your breakfast sausage until completely cooked.  Add in 1T. butter and flour.  Stir until the butter is melted and the flour is no longer visible.  Add in your half and half slowly, constantly stirring.  Salt and pepper to taste at this point.  I did add a couple of grinds of salt, while the sausage is a salty, for me, it didn't lend enough salt for the additional ingredients.  I like lots of pepper too!  It will take a couple of minutes to come to a boil, but keep stirring.  When it begins to boil, turn down the heat and let it simmer until smooth, thick and creamy!  Add in the last of the butter and stir it in until melted 

As you can see, I served this on biscuits, but love it just over toast as well.  With a side of scrambled eggs, it was our "breakfast for dinner"!

ENJOY!

Slow Cooker Hot Beef Sandwiches

Now, this, ladies and gentleman is going way back for me.  This is one of my favorite comfort foods EVER.  I wish they were calorie free, fat free and all that jazz, but, they aren't.  If they were I could eat them at least 3 times a week.  No joke  But let me tell you what I realized about hot beef sandwiches

Not all of these sandwiches are created the same  In fact, some people have no idea what they are.  (GASP).  I know, right?  When I become an eastie, (moved to NJ) I wanted a hot beef sandwich.  I was missing home and wanted some HOME food.  Not pizza, no cheesesteaks, just as my husband calls it, "farm food".  Well, we went to our favorite diner, (shout out to Golden Palace in Vineland, NJ) and ordered a hot roast beef sandwich.  When it arrived, it was roast beef, swimming in gravy on a toasted hoagie roll.  Ok, it wasn't what I was planning, but, hey, it was as close as I figured I would get, so I enjoyed every luscious bite!  When my husband asked what was different I said, "Where are the potatoes?  Where is the sandwich bread?"  He was not nearly as concerned as I was but, to end this story on a positive note, I did find a hot beef sandwich that slightly resembled my most coveted treat from home.  You were holding your breath, weren't you? 

Now, while I enjoy all things homemade, I have to tell you, I tend to make fake gravy for this but I do it in a "nobody can tell" way..  I use that package that you add 3 or 4 cups of water to, but you could use 3 small packages, or as I will write the recipe, how I do it when I make homemade gravy

Make sure to make a batch of mashed potatoes to serve along side of this delicious sandwich, from my childhood and from, well.......dinner tonight!

You will need
4-5 lb. roast of your choice (I like very little fat for this recipe
2 tbsp. onion powder
1 tbsp. poultry seasoning (I know, just trust me)
1 tbsp. dried parsley
2 tsp. salt (if making homemade gravy, reduce to 1 if using package gravy)
1 tsp. black pepper (or to taste, or not at all)
3-4 cups of beef stock or water with bouillon cubes
1/2 cup flour
3 tbsp. butter
kitchen bouquet (as desired)
ALL liquid left from your slow cooker

In your slow cooker, add your roast.  Sprinkle over onion powder, poultry seasoning, dried parsley, salt and pepper to taste.  Add in beef stock or water and bouillon cubes.  Place the lid on and cook on high for 6 hours.  I normally like my roast beef medium, but for this you want it well done.  Don't mess with it just let it go.

When your roast is done, remove unto a platter.  Leaving your slow cooker on high!

Now, to the stock left in your slow cooker, add in flour, butter and Kitchen Bouquet, and whisk that goodness until it is glossy, and thickened. 

(If using packages of gravy, add them right into the stock and whisk until no lumps appear)

Slice your roast beast and then slide it back into the gravy.  Place on warm until you are ready to serve.  Make a sandwich, add a side of mashed potatoes and your carb heaven has arrived!

This is perfect to make extra and freeze for later!

ENJOY!

Omaha Roast Pork Sandwiches

Evening foodie friends!  I hope this finds you at the relaxing part of your day, ready to nosh on something delicious you have created! 

I have been hungry for some food from back east.  I grew to love it so much, and regularly can be found trying to recreate it in my kitchen for my sweetie bear and I.  From cheese steaks, to cannoli, to anything else we get a craving for, we recreate it all!  Tonight I was hungry for a roast pork sandwich.  A crusty Amorosa roll, piled high with roasted pork, dipped in Au jus, topped with provolone, some broccoli rabe and some long hots!  However, I realized I had no provolone, I can't purchase broccoli rabe out here, and no long hots.  You would think I would conclude with saying I didn't make them, right?  Well I did.  I let a Philly roasted pork sandwich inspire me.  Let me tell you how.

When I first married my husband, I would cook "farm food".  Being born and raised in Nebraska and then moving to New Jersey where the food is so different, always had my husband wondering what meal was going to be next.  He called anything with gravy or mashed potatoes "farm food".  Roast beast, (roast beef), DEFINITELY was farm food to him.  He never meant it to be negative or derogatory but when regional food is so different, it just was something he said, and we still laugh over it to this day.  SO, tonight when I wanted roast pork sandwiches and we didn't have the usual suspects needed, I decided to change it up.  I made it "Omaha" style, since I couldn't make "farm food" sound good in the title.   So while this is inspired by one of my favorites, it is definitely NOT a traditional roast pork sandwich as I know them. 

I hope you enjoy this recipe.  I think this is EXCELLENT for a crowd.  You COULD do this in a crock pot but why in the world would you make baby food out of a nice pork loin?  Your choice, just don't tell me!

You will need:
1, 4-5 lb pork loin
3 chicken bouillon cubes
2 beef bouillon cubes
3 cups of water
2 tbsp. onion powder
1 tbsp.. garlic powder
2 tsp. salt
1 tsp. black pepper
1/2 tsp. poultry seasoning
1 tsp. dried parsley
hoagie rolls
butter

(I started with a rock solid, frozen tenderloin so when I give you the time I cooked mine, remember it might be 30 minutes less if you remembered to take yours out, unlike myself! )

Preheat your oven to 325 F.  In a bowl combine, onion powder, garlic powder, salt, pepper, poultry seasoning and parsley.  Mix to combine.  Lay your pork into a 9x13 pan and add 3 cups of water and bouillon cubes.  Take your seasoning mixture and rub the pork loin all over.   Now, TIGHTLY cover with 2 layers of foil, and make sure to seal tightly to the pan.  Roast for 1.5-2hrs, or until your inside temp is about 125-130.  It will NOT be done (likely) at this point.  After you remove it to take the temp, you can remove the pork loin to a cutting board.  Let it sit while you make your gravy.

Gravy
1 cup cold chicken stock
Wondra flour as needed or 3-4 tbsp. cornstarch
1 tsp dried parsley

USING WONDRA
In a medium saucepan add 1 cup chicken stock, and all of the drippings/liquid from the pork pan.  Bring to a boil and sprinkle in Wondra while whisking until it reaches the thickness you want!

USING CORNSTARCH
In a medium saucepan, add in 1 cup COLD chicken stock.  Add to it, 4 tbsp. cornstarch and whisk it together.  Add drippings/liquid from the pork roast and whisk together on high until you achieve the thickness you want!

To either of these you may find you need a bit more or less of the thickening agent, depending on the way you like your gravy.  Add in 1 tsp. of dried parsley and stir and turn off heat, let sit until ready to pour it over the meat!

Now, slice your pork as thin as possible.  I mean, nobody is going to check but try to do it up thin.  No "pulling or shredding" of this meat or I will personally come to your house and "freak out" ! 

When it is sliced place it all back into your original roasting pan.  Put it in an even layer and then pour your gravy over the top. 

Cover tightly with the foil again and turn your oven to 350 degrees.  Roast the pork IN the gravy for 30-45 minutes.  When it is done remove from the oven, leave covered and prepare the bread!

Prepare your rolls.  You need some big hoagie rolls!  Cut them open and butter the inside generously.  Place buttered side up and put on a pan, place under the broiler until lightly toasted.  Flip the rolls over and place back under broil until slightly toasted on the outside as well.  Load em' up with your roasted pork, spoon over some gravy and there you have "FARM FOOD" style pork roast sandwiches!  And PLEASE use butter, you can literally taste it as you eat the roll, it is amazeballs.

Feel free to add some provolone and melt, or whatever you choose.  For this version, I am a plain girl, thanks.  Hubby was missing the provolone though!

Enjoy and make a ton, this is even better reheated the next day on ANOTHER hoagie roll!  Or over egg noodles, or rice, or quinoa (erp). 

ENJOY!!

PS.  If you can't find a hoagie roll or a roll marked as a "brat bun" just use hot dog buns, they will be smaller but the same excellent flavor as long as you butter and toast them!  Also,  if you didn't notice, I make pork gravy from a mix of beef and chicken stock and the pan drippings. 

BETTER than IKEA, Swedish Meatballs

.....even the ugly deserve love.  You know sometimes food is just not photogenic.  So, if you have eaten Swedish meatballs you know what they look like and you are going to just be nice.  NOTHING makes Swedish meatballs look pretty.  Nothing.

That being said, we were recently home, in South Jersey.  This obviously warranted a trip to a store I used to visit at least twice a month, Ikea.  I don't know how I am surviving without an Ikea where I am, but I am, barely.  I shopped until my husband dropped at the cafe, for his traditional snack, Swedish Meatballs.  We indulged and reminisced and I promised him when we got home I would do my best to make meatballs that taste just like Ikea's.  When he hate these meatballs he said they didn't quite taste like Ikea's, they were BETTER!  WOOHOO!  Better than Ikea Swedish Meatballs?!  That is EXACTLY what I am calling this post now!

These are super easy and super cool for a large crowd.  They are happiest in a crock pot.  Yes, I said it.  Don't dwell on it.  This makes a large batch but as I often tell you, these are easily frozen and reheated for later meals.  Do NOT forget the mashed potatoes or egg noodles, I made both.  I mean isn't life about choices?!

Meatballs:
2 lbs ground beef
1 lb ground pork
2/3 cup bread crumbs
2 eggs
3 tbsp. milk
1 tsp salt
1/2 tsp pepper

Combine all ingredients thoroughly.  Make into meatballs using a cookie scoop or just eyeball it.  I got 75 meatballs.  Place on to parchment lined cookie sheets and bake at 350 for 15-20 minutes.

While that is cooking, it is time to make the cream sauce.

5 cups beef stock
6 tbsps. flour
6 tbsps. butter
1 cup heavy cream
1 tbsp. parsley (fresh or dried)

In a medium sauce pan melt butter and add in flour, whisk to combine and let cook about 30 seconds to 1 minute.  Add in beef stock while whisking, let come to a simmer and begin to thicken.  Add in heavy cream and whisk often, let simmer 5-7 minutes.  Sprinkle with parsley before serving!

Place all ingredients into a crock pot and cook on high for 3-4 hours. 

ENJOY!!

Your "Ikea for you, and Ikea for me" Chefwannabe

Just For 2 - Pork Medallions In Cream Sauce

Well here we are, the first recipe in a series of "Just For 2" recipes.  Thank you for your overwhelming response to my request on Facebook for recipes you would like to see made just for two!  I know so many of you are single, empty nesters, or just wanted maybe a romantic meal to fix that special someone!

My parents are home alone these days and when I am visiting or when someone is heading to their house I like to send meals made just for 2.  They don't need enough for an army, not even a small army.  I like knowing they have healthy, homemade food in the freezer they can take out and just heat up.  My mom cooked for 12 for about 40 some years, I think she can take a break now!  So if you have parents who are getting older, or don't get around like they used to, this is a great meal idea to make in individual foil containers, and put in their freezer!  Always make sure to give them directions on reheating too!!  As I mention below, I made this in 2 individual size, oven safe dishes I have, but it can easily be put in just a very small casserole dish as well! 

I also think this is a great romantic evening at home meal.  It isn't difficult, even a cooking novice can do it, and do it well.  Light some candles, dim the lights, put on some good soft music and.........EAT!!

This is actually a bit of a figure friendly recipe.  The cream sauce is chicken stock and skim milk.  Nothing heavy about it.  The pork is lean and the breadcrumb topping, well, sorry but it must not be skipped!

Here is what you will need:

2 boneless pork chops (mine were just over 8oz a piece)
1 1/2 tsp onion powder
2 tsp dried basil
salt and pepper to taste (be careful especially if your stock isn't low sodium)
1 tbsp butter
2 tbsp flour
2 cups chicken stock
3 tbsp skim milk
1 tbsp cream cheese
1/4-1/2 cup bread crumbs
olive oil (any kind will do)

Preheat your oven to 375 degrees.  Thin slice your pork chops into "medallions".  However you choose to do that, go for it!  When both chops are thinly sliced, place in a bowl and sprinkle with onion powder, dried basil, and salt and pepper.  Be careful with the salt, especially if you aren't using low sodium chicken stock.  Use a light hand, remember everyone can salt their own to taste. 

Now heat a medium skillet up with some olive oil, place your pork in the skillet and let it brown.  It will likely cook all the way through depending on how think you cut your pork, but if it doesn't, it will be going in the oven so don't sweat it!  Cook until nicely browned and nearly cooked through.  Place unto a plate and set aside. 

In the same skillet, with all that flavor stuck to the bottom, add in butter and flour, whisk together until butter is melted and flour has cooked about 1 minute.  Add in chicken stock and whisk, scraping up all the good bits of flavor from the bottom of the skillet!  Let simmer for 2 minutes whisking constantly, add in milk and cream cheese and whisk until combined.  Now take your pork, add it back into the gravy and stir to coat.  Place half of the mixture in each individual serving dish.  You can also add to a small 2 serving size casserole dish.  Top with breadcrumbs and drizzle the top with olive oil.  Bake for 20-25 minutes. 

Into the oven they go!

You will have tender meat with a light gravy, topped with crunchy breadcrumbs.  SO delicious!  I served with with a side of egg noodles.  For 2 I used 8 ounces of dried pasta, cooked according to package directions and tossed with fresh parsley, butter, and black pepper. 

I am so glad you all seemed interested in a few of these "Just for 2" meals.  I hope you love this first one and give it a try.  It is a little fancier than plain chops, a few more steps, yet, as easy, and doubly delicious!!

Your "made this just for 2 today" chefwannabe

PS.  This can be also be made for more.  Just double or triple the recipe as needed. 

Smothered Fried Chicken

It is no secret.  I love chicken.  Like, LOVE chicken.  My mom makes the best fried chicken I have ever eaten, and I love that too.  I, however, can't seem to get it right.  I have tried everything, make it to the letter like she did, but I tell you, some things just aren't meant to be made by anyone but mom.  Agree?

Anyway I was really hungry for fried chicken and potatoes and gravy.  So, I decided to combine it, kind of.  There is no amazing twist to this very simple, common recipe of mine.  It is just how I do it, and how I wanted it this night.  You know how that goes when you are hungry for something and you don't get it?  It is like someone has awakened a beast inside of you that can't be tamed until you get it.  I KNOW you have been there!!  Once said food has been ingested, the world is perfect again.  Yea, it was one of those kinds of days. 

This dish takes some help from the store, but you know, I won't apologize for that anymore.  I am done feeling less than human if I open a can to include in a recipe sometimes.  So don't even go there with me. Don't. Do. It.  K? HAHA!  Let me give you the recipe, you can do with it, what you want!  I served it of course with mashed potatoes and green beans. YUMMO, my fav combo, chicken and green beans.  OH, I love it!  Ok, look in the PS below to find a less sodium alternative.  I can't guarantee your outcome but it is what I would do if I didn't use the cream soups.

6 boneless skinless chicken breasts
2 cups flour
3 eggs well beaten
3-4 cups seasoned breadcrumbs (I always use my homemade fresh ones)
2 cans cream of chicken soup
1-2 cups chicken stock
1 tsp black pepper

Preheat oven to 350 degrees.  Now, find your best frying skillet, add in about an inch of oil.  You may need to add more later so keep it handy.  Now take your chicken breasts, dip them in your flour, then the egg and then cover in breadcrumbs. Place the chicken in the skillet.  Fry on medium heat for about 3-4 minutes per side.  Make sure to only do a couple of pieces at a time.  You are just working on a great crust, not worrying about cooking the chicken the whole way through at this point.  When it is done, remove to a rack on a cookie sheet to drain.  Do this with all chicken breasts. 

Now, in a 9x13 pan, arrange all chicken breasts.  It is OK if they are overlapping here and there.  In a large bowl mix soup, pepper and chicken stock.  You will need at least 1 cup of stock but up to 2, depending on the thickness of the gravy you prefer.  I used  1 1/2 cups.  Use a whisk and combine completely.  Pour over all the chicken, making sure they are all covered in gravy!  Bake for 30-40 minutes COVERED with foil.  Remove and serve!

I hope you enjoy this simple, but so satisfying meal that takes some help from the store!  I know you busy parents will appreciate it and served with mashed potatoes, it is heaven!!  Leftovers of this are even BETTER than the first time you ate it!

Your "makes no apologies"chefwannabe

 

PS.  If the cream soups are just more than you can take or you or someone you are cooking for just simply can't do all the sodium, Try using 3 cups of low sodium or homemade chicken stock.  While ti is still cold whisk in 3-4 tbsps of cornstarch.  Bring to a boil, and add in 1 cup half and half or milk, or cream.  Keep whisking until thickened.  Pour over your chicken!  You guys KILL ME!   Is there ANYTHING I won't do for you?!?!  HAHA!  xoxo

Salisbury Steak - School Lunch Series!

School days, school days!!  

I love how so many of you have shared your favorite lunch, the cafeteria made when you were a child! I was never one of those kids who got to pack a lunch very often. I had to eat at school mostly but I LOVED it! Of course, I did not like peas and I especially did not like mushy canned peas. I swear as I type I can smell them, SKEEVY! As a matter of fact only in the last couple of years have I leaned to enjoy fresh or frozen peas. Anyway, one day, I didn't want to eat my peas, and I don't like milk so I let someone else drink half of my milk, shoved my peas in the carton and off I went to see if I could "go up", which was some kind of elementary code for taking your try and dumping its contents and giving it to the lady who washed them. Miss Vidal (you Ord Elementary peeps should remember this old battle ax) pardon my terminology. She busted me, made me go sit down and eat my peas out of my milk carton! Anyway, the purpose of telling you that story is that it was on salisbury steak day. No harm was done, it remained one of my all time favorites too.

 

I am pretty confident I hit the nail on the head with this one.  I mean, I don't mean to brag but, I have some real re-creation "skillz".   The consistency was dead on an the taste was exactly what you remember only better!  I used all dried herbs for this particular recipe, I don't feel like any cafeteria in the nation is using fresh herbs on a daily basis!  Please, let me know if I am wrong!  Let us take a trip back in time, to that cafeteria and the one, undoubtedly crabby lunchroom aide or cook.  Remember her?  Now, with her in mind, let's get cooking!

Salisbury Steak (feel free to cut recipe in half or 3rds, I was cooking for a crowd)

3 lbs ground beef

1 tbsp dried parsley

1 tsp dried thyme

1 tbsp onion salt

1 tsp fresh ground pepper

1/8 tsp dried sage

3 cups bread crumbs.

2 eggs

Packaged brown gravy.  (I used SawMill, roast beef gravy and it makes 3 cups)

Mix ingredients thoroughly.  In fact if you have a stand mixer, use it and let it mix for 3 minutes.  You can use an electric hand mixer as well.  Don't ask, just do!  :)  When mixed, form into oval patty's, you should get 9-12 depending on the size.  Heat 2 tbsp of olive oil in a frying pan.  Brown patty's and place into baking dish,

Prepare your packaged brown gravy mix.  Make alot of gravy!  Prepare as directed and pour over salisbury steaks.  Place in pre-heated 350 degree oven for 30 minutes.  Serve with mashed potatoes and NO MUSHY CANNED PEAS!!!  Also make sure to serve with a roll, all salisbury steak meals were served with a hot roll as well!

I hope you enjoy your culinary trip down memory lane!  Please, enjoy this recipe and keep your requests coming!!

Your "school lunch ladies ROCK"chefwannabe

Chris

Perfect Mashed Potatoes and Gravy

Ask most people what their favorite food is at a large family gathering or for Thanksgiving.  I can guarantee you, it is probably the mashed potatoes with gravy.  I am about to confess something I have never verbalized, let alone on a public forum.  I love mashed potatoes and gravy like a little chubby kid likes chocolate and cake.  I love it almost as much as I love my family, actually I do love it more than many of them now that I think about.  Sorry, I think I was thinking out loud.  :)

I have had a few questions regarding, lumpy gravy, tasteless mashed potatoes, and lots of others.  I decided even though it may be easy for some, sometimes the easy things can be the hardest to perfect.  I think I was born with mashed potato and gravy knowledge!  I have perfected my own recipes for this, and want to share them with you.  Please do not expect to make mashed potatoes and gravy, heart healthy, fat free, low calorie or any of that.  If you are totally concerned, skip this one and make something else!  It is funny because before I was with my husband I would say no family meal would be complete without them.  Now that my Italian mother in law has had all of our holidays, and made me really tap into my Italian heritage.....I would say no "non Italian family meal" would be complete without them.  My husband being the Jersey boy he is calls it, "farm food"! Of course, his opinion doesn't matter, he doesn't particularly enjoy mashed potatoes and gravy.  This marriage may not work out after all!

I do not have a preference when it comes to the variety of potatoes, whatever you have is going to work.  Maybe some work better than others but they all work!  I hate peeling potatoes but its obviously a necessary evil.  Wait!  This is why we had kids right?!?!   Make sure after you boil your potatoes you dump them back into your hot pot to let any extra moisture evaporate off.  No soggy mash here!  Some people smash, some mash and some whip.  These are your WHIPPED variety, our favorite!

 Anyway  I always get asked to bring baked mac and cheese and mashed potatoes w/gravy to meals I am not hosting, so here we go on your quest for the perfect ones!  This recipe will serve 4 at least.


Mashed Potatoes
4 cups cubed, peeled potatoes
2 tsp salt (divided)
1/2 tsp pepper
1/3 cup sour cream
1/2 cup milk/cream/half and half  *more or less depending on the consistency you like*
1/4 cup butter  (not shown in picture)
1 tsp dried parsley

Fill a large pot with cold water.  Add potatoes and 1 tsp salt, cover and bring to a boil.  Start checking at 15 minutes, to see if your potatoes are fork tender.  When they are, drain well and put back in the hot pot.  While they are cooking, in a small pot add in milk, salt, pepper, and butter. Heat to a simmer and turn off.  Add to your drained potatoes along with your sour cream, and using a hand mixer, beat on low for 1 min and whip for 2-3 minutes. Yes WHIP.  Don't skip this!
Cover with lid, to keep warm until ready to serve.

G  R  A  V  Y

Now, if you use this for Thanksgiving, you will use your turkey drippings.  I find it easiest to make it in the roaster but will give you the recipe for making it in a separate pan.  (My photo will illustrate mine in the same pan I made my chicken in, so I could get the good flavor off the bottom.) Remove turkey from roaster and pour drippings from roaster into a bowl or measuring cup.  Get out a saucepan large enough for the amount of gravy you need and lets get it started!


2 cups chicken/turkey/beef stock (I always do low sodium)
1 tsp parsley (I like the color it adds)
2 tbsp cornstarch *plus 1 tsp*
1/4 tsp pepper
1/4 tsp poultry seasoning

In a large measuring cup or bowl combine COLD stock, parsley, cornstarch, pepper and poultry seasoning.  Heat pan drippings in a saucepan to a simmer.  Begin adding your stock mixture, whisking as you go.  It will begin to thicken instantly.  When you have added all of your stock mixture, continue whisking for 1 minute, pour into gravy boat and serve!

I gave you the recipe using cornstarch as your thickener.  For beginners I think it is easiest.  Just remember, cornstarch can NOT be added alone to a hot liquid, it will clump and be lumpy.  You add it to the cold stock first, whisk it and then add the mixture.  You can also make a roux, 3 tbsp butter to 3 tbsp of flour, and slowly add in stock mixture minus the cornstarch.  I prefer using cornstarch for a light colored gravy, it is just my personal preference. I always use a roux for beef gravy or white country gravy.

Your gravy flavorings are also determined by what you have seasoned your turkey with or your meat of choice.  If you have flavored your turkey for instance using some lemon but don't want lemon in your gravy, use all new stock, no pan drippings or your gravy will have a hint of lemon in it's flavor.

I hope you enjoy one of the most famous sides of Thanksgiving!  I know I will, and you can bet I will make TONS of extra gravy for the stuffin' muffins and the turkey!

Your "more mash please"chefwannabe
Chris