5 lbs Russet potatoes
1 stick butter
1/2 cup buttermilk
1 tbsp kosher salt
1 tbsp black pepper
Wash the potatoes well (I leave the skin on, but you're welcome to peel them).
Cut into 1/2" to 1" pieces and add to a huge pot over medium-high heat. Cover with water and allow to boil for 30 min.
Drain the potatoes and add back to the pan. Mash the potatoes first. Then add the butter, buttermilk, and salt and pepper. Mash again until ingredients are combined. Taste to adjust seasonings if needed.
Heap on a pile of mashed potatoes and top with the homemade chicken gravy. Enjoy.
~Yields 10-12 servings.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/chicken-roast-stock-gravy-mashed.html
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