What is a good mashed potato gravy recipe?

Question

I need a good gravy recipe for my potatoes. I hear red wine is good to use in it, but I have no clue.

Answer 1

From scratch having no meat drippings...

1 cup chicken stock
1 tbs butter
1/2 cup dry white wine
1/3 cup flour
-Melt butter in a skillet until bubbly but not brown
-Whisk in flour
-Remove from flame and whisk in white wine to deglaze into a roux
- Return to flame and add chicken stock.
- Simmer until thickened
- Salt and pepper to taste

Answer 2

Mash with a potato masher? Holy shmoly, NO! Steve G has darn near everything perfect, but if i'm making beautiful, creamy, silken smooth potato puree there's no way in hell i'm mashing them up like a camp cook on the rigs in Alberta. You need, at the very least a "ricer". This totally cheap piece of equipment will change your potato eating life. All it is is a gigantic garlic press. Here's why you can't "mash" mashed potatoes. When you knead cooked potatoes to much it develops gluten... and it develops fast. Remember granny's mashed potatoes that tasted like friggin glue? That's what i'm talking about. You have to be gentlewith them. Kid gloves, people. Also: Yukon golds are wonderful potatoes, but they are also the most unpredictable. How old they are changes drastically their characteristics. Potatoes aren't harvested year round, so you could be getting some that are almost a year old! Here's how you counter this: Instead of 100% yukons. Throw a couple of good old fashioned russets or kennebecs into the mix. This will balance out any waxiness of the yukons.

Answer 3

For Gravy

1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or brandy
1 tablespoon heavy cream (optional)

In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Don't rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
Add the cream, if desired, and serve.

Answer 4

The best gravy ever is milk gravy ... use pan drippings and scrape the good stuff off the bottom of the pan. Put about a tsp of flour or corn starch in a cup(corn starch isn't as lumpy) and add ... oh ... enough milk to make a pourable paste. Stir this gently into your drippings and work out the lumps as you go (med-low heat). Add milk slowly, gradually, and until you get your desired consistency. I like mine on the thick side, but it pours smoothly. Depending on how highly seasoned your drippings, taste your gravy every so often and season to your liking.

Answer 5

Tomato Gravy

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme

PREPARATION:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.

Answer 6

I save bacon drippings in the fridge. 2 Tbsp of that, 4 Tbsp. of flour, and 2 cups beef broth. I stumbled on this accidentally and now I'm in love with bacon gravy!

Answer 7

When I boil the potatoes, I add a slice of onion and a celery stalk to the water, Then when I make the gravy, I use the water I boiled the potatoes in.

Answer 8

1 C cold water
1 rounded Tbl corn starch
1 Tbl soy sauce
spalsh of onion flakes &/or garlic
splash of parsley flakes
salt - pepper to taste
MIx well
Boil in the pan you cooked the meat in
get fancy add 1 thin sliced mushroom small