Friday, October 10, 2008
This is a meal I learned to make when I worked at the preschool while I was going to college. It was frequently served at lunch time. I added a few things to my recipe, like cheese, while still keeping it cheap. It is a very simple meal but it is ultimate comfort food. I don't know why I love this dish, but I do. I am sure it has something to do with my addiction with carbs. You could take the easy way out and use instant potatoes and store bought gravy, but I like to make mine from scratch.
I know that it may seem basic, but I have readers of all cooking levels and so I am going to post "how to" directions to make homemade mashed potatoes.
Homemade Mashed Potatoes
What you need:
Milk, cream or sour cream
What you do:
Peel potatoes, you can leave a little of the peel on if you are using red potatoes. Cut potatoes in bite size pieces. Place in boiling water and cook until tender. Don't overcook or you will have soggy mashed potatoes. Just cook until a fork can be pierced through easily. Drain potatoes. Place potatoes in a bowl and mash with a potato masher. Add butter, salt and milk, cream or sour cream (please don't use leftover potato water... yuck!). The proportions are what ever you like best. I like mine a little more buttery, so I use lots of butter. Normally I use milk and save the sour cream for special occasions. I rarely use cream because I don't notice much added flavor but the added calories are significant.
Tip: If you mix the potatoes too much, they will start to get stiff and gluey... be careful to mash them and mix in the other ingredients just until done, no need to keep stirring!
What you need for 2 cups of gravy:
1/2 lb. hamburger
2 tlbs. flour
2 cups beef broth
Salt and Pepper to taste
What you do:
Brown hamburger. Add a little butter if needed (if there isn't at least 2 tlbs. fat left from hamburger). Add flour and stir until hamburger is coated. Add beef broth and stir until flour is all mixed in and broth starts to thicken. Salt and pepper to taste.
Serve over potatoes and add grated cheddar cheese on top.
Tip: I make this often with left over roast broken into bite sized pieces instead of hamburger.