| Ingredients |
| |
| Mashed potatoes: |
| 5 |
each |
medium Russet potato (2.5 lbs) |
| 2 |
Tbsp |
butter |
| 2 |
Tbsp |
milk |
| ½ |
tsp |
salt |
| |
| Fried onions: |
| 2 |
each |
onion, chopped |
| 1½ |
Tbsp |
oil |
| |
| Gravy: |
| 2 |
Tbsp |
butter |
| 2 |
Tbsp |
flour |
| 1 |
cup |
drippings from the turkey roast |
| ½ |
cup |
hot water |
| |
|
| Preparation steps: |
Mashed potatoes:
- Peel the potatoes and cut each one into 4 large pieces.
- Cook the potatoes in water until soft, about 25 minutes. Drain the water and transfer back to the pot.
- Add butter, milk and salt. Mix well.
- Mash the potatoes or use a potato ricer for a smoother texture.
Fried onions:
- Sauté the onions with oil in a non-stick pan
over medium heat for about 15 minutes, until they are dark golden brown.
Gravy:
- Sift the turkey drippings to ensure a smooth texture and set aside.
- In a non-stick pan, sauté the flour with butter for 3 minutes until it turns dark brown.
- Add the turkey drippings and hot water,
stirring continuously. Cook until the sauce thickens, about 5 minutes.
Serving: Arrange the fried onions and gravy in separate dishes next
to the mashed potatoes dish.
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