| Ingredients |
| |
| 5 |
each |
medium Russet potato |
| |
| 2 |
Tbsp |
butter |
| 2 |
Tbsp |
milk |
| ½ |
tsp |
salt |
| |
| Fried onions |
| 2 |
each |
onion, chopped |
| 2 |
Tbsp |
oil |
| |
| Gravy |
| 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: |
- 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.
- Either mash the potatoes or use a potato ricer for a nicer texture.
- Fried onions -
saute onions with oil in a non-stick pan for 15 minutes, until dark brown.
- 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.
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