Recipe serves: 4-6

Mashed potatoes

5 each medium Russet potato
2 Tbsp butter
2 Tbsp milk
½ tsp salt
Fried onions
2 each onion, chopped
2 Tbsp oil
2 Tbsp butter
2 Tbsp flour
1 Tbsp chicken soup powder
1 cup hot water
½ cup drippings from a chicken or turkey roast

Preparation steps:
  1. Peel the potatoes and cut each one into 4 large pieces.
  2. Cook the potatoes in water until soft, about 25 minutes. Drain the water and transfer back to the pot.
  3. Add butter, milk and salt. Mix well.
  4. Either mash the potatoes or use a potato ricer for a nicer texture.

  5. Fried onions - saute onions with oil in a non-stick pan for 15 minutes, until dark brown.

  6. Gravy - Saute flour with butter in a non-stick pan for 3 minutes until dark brown. Mix chicken soup powder with hot water. Add chicken soup and the drippings from the chicken or turkey roast. Cook until the sauce thickens, about 5 minutes.
    Note: Sometimes the turkey roast drippings have enough flavor, in this case add just the hot water without the chicken soup powder. Optional - use a metal sifter for a consistent texture.
Serving: Arrange the fried onions and gravy in separate dishes next to the mashed potatoes dish.

Picture of recipe
Take note!
  • Potatoes: 5 medium = 2.5 lbs
  • For the Thanksgiving dinner double
    the amount of mashed potatoes
    and gravy.

Related recipe:
  1. Roasted turkey