Mashed Potatoes with Mushroom Gravy

Ingredients:

for potatoes:

2 large russet potatoes

4 T butter, softened

1/4 cup whole milk

1 tsp salt

1/2 tsp pepper

for mushroom gravy:

1 T butter

1 lb sliced mushrooms

1 shallot, minced

1/4 cup flour

1 cup chicken stock (or vegetable stock)

1/4 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1/4 cup cream (optional but highly recommended)

Directions:

Peel and slice the potatoes. Bring a large pot of water to a boil and cook the potatoes until fork tender, about thirty minutes. Drain and then place the potatoes back into the pot and mash with a potato masher or large fork. Add the softened butter, milk, salt and pepper and continue mashing until smooth. Place in an ovenproof dish and keep warm in the oven until ready to eat.

Heat the tablespoon of butter in a large skillet over medium high heat. Add the shallot and cook until tender, then add the mushrooms and continue cooking until soft and juicy. Sprinkle with salt, pepper, dried thyme and flour and toss to coat well.

Cook for another four minutes, stirring constantly. Then, slowly pour in the stock and whisk over medium heat until thickened (about three minutes). Add cream and additional salt to taste.  Serve warm over the potatoes.

Time:

45 minutes
Comments