The Table: Smashed Potatoes and Gravy…

Smashed Potatoes and Gravy Side
6 Larges Russet Potatoes, Cubed
3 Tablespoons Butter, Divided
1/3 Cup Diced Celery Hearts
1/2 Cup Finely Chopped Green Onion
1/2 Cup Heavy Cream
1/4 Teaspoon Celery Salt
Freshly Ground Black Pepper To Taste
4 Tablespoons Butter
1 1/2 Tablespoons All-Purpose Flour
1 Cup Chicken Broth
1/3 Cup Heavy Cream
1/2 Teaspoon Onion Powder
Step 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain.
Step 2 Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat. Saute celery and onion for about 8 minutes, or until tender.
Step 3 To the cooked potatoes add the celery and onion, 1 tablespoons butter, 1/4 cup cream, celery salt and ground black pepper. With an electric mixer on low, beat until desired consistency is reached.
Step 4 To make the gravy melt 2 Tablespoons butter in a small saucepan. Add flour and cook 5 minutes, stirring constantly. Gradually whisk in chicken broth and cook over medium-high heat until thickened. Stir in 1/3 cup cream and onion powder; heat through.
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