Imported from Instagram

Silky Mashed Potatoes and Velvety Chicken Gravy

Name: Silky Mashed Potatoes and Velvety Chicken Gravy
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp Plain flour (For the gravy; use the amount needed.); 100 ml White wine (Sauvignon Blanc) (About; used to deglaze the roasting pan.); 500 ml Chicken stock (Approximate; adjust to the desired gravy consistency.); Lemons (Remove from the roasting pan before making the gravy; amount not stated.); Potatoes (Use the amount desired; bake, then weigh after sieving.); Cold butter (Use 25%–50% of the weight of the sieved potatoes.); Milk (Warm; the guide is 40% of the potato weight, added as needed to reach the desired consistency.); Salt (Season to taste.); Black pepper (Season to taste.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Smooth mashed potatoes are made with baked potatoes, cold butter, and warm milk, while a quick gravy is built from the roasting-pan residue, white wine, and chicken stock. The amounts for the mash are guided by the weight of the sieved potatoes, so its richness and consistency can be adjusted to taste.

4 servings95 minBritish

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Ingredients

2 tbsp Plain flour (For the gravy; use the amount needed.)
100 ml White wine (Sauvignon Blanc) (About; used to deglaze the roasting pan.)
500 ml Chicken stock (Approximate; adjust to the desired gravy consistency.)
Lemons (Remove from the roasting pan before making the gravy; amount not stated.)
Potatoes (Use the amount desired; bake, then weigh after sieving.)
Cold butter (Use 25%–50% of the weight of the sieved potatoes.)
Milk (Warm; the guide is 40% of the potato weight, added as needed to reach the desired consistency.)
Salt (Season to taste.)
Black pepper (Season to taste.)

Steps

1
Bake the potatoes at 200°C for 1 hour.
2
Push the baked potatoes through a fine-mesh sieve, then weigh the sieved potato.
3
Heat the roasting tray on the stove and remove the lemons.
4
Add the plain flour to the tray and cook it for about 1 minute.
5
Pour in the white wine to deglaze the tray, scraping up the browned residue, and cook for 5 minutes.
6
Add the chicken stock and cook for about 5 minutes.
7
Strain the gravy, then return the strained gravy to the heat and reduce it to your preferred consistency.
8
Add cold butter to the sieved potatoes, using 25%–50% of the potato weight. Work over low to medium heat, adding small amounts at a time.
9
Warm the milk and add it gradually, using up to about 40% of the potato weight as a guide, until the mash reaches the consistency you like.
10
Season the mash to taste. Check the gravy for seasoning before serving.

Notes

The roasting pan is described as containing leftovers from roasting chicken, but the chicken and any roasting fat are not quantified or explicitly listed as ingredients. The source gives no exact potato amount or serving yield; butter and milk are scaled to the weighed sieved potatoes. A fine, roughly 40-mesh sieve is recommended; tiny lumps may result from using a sieve with a coarser mesh.