Mashed Potatoes and Brown Gravy Recipe - How to make
video description
Date: 2020-05-15
Related videos
Comments and reviews: 9
Hisoka1947
Hey, not sure where you are but here in the UK mashed potatoes and gravy are things we cook most days (though not with meatloaf which is virtually unknown here. Some people make a fancier gravy if they are having a roast meat dinner, using the meat juices, flour and stock but 90% of the time we have some kind of instant gravy granules in the cupboard. The best known one is Bisto but there are many others to choose from - chicken, beef, turkey (around Christmas) and even vegetarian. They nearly all look as good as yours when they are made up but still taste great with mashed potatoes. Gravy browning, does exist in case the roast dinner one comes out too pale.
reply
Hey, not sure where you are but here in the UK mashed potatoes and gravy are things we cook most days (though not with meatloaf which is virtually unknown here. Some people make a fancier gravy if they are having a roast meat dinner, using the meat juices, flour and stock but 90% of the time we have some kind of instant gravy granules in the cupboard. The best known one is Bisto but there are many others to choose from - chicken, beef, turkey (around Christmas) and even vegetarian. They nearly all look as good as yours when they are made up but still taste great with mashed potatoes. Gravy browning, does exist in case the roast dinner one comes out too pale.
reply
drummar77
Tip: Never use the microwave to melt the butter/milk/cream mixture as it only takes a few minutes to warm the butter/liquids together in a saucepan while the potatoes near the end of their cooking time and then pour the mixture onto the potatoes after they are drained and slightly mashed. The point here is to NEVER add cold liquids to hot potatoes as that will turn the potatoes into paste, not good! Warm liquid/butter will blend with your mash and render a fluffy/delicious outcome every time! (Hint: add a bit of minced garlic, salt and pepper to taste.
reply
Tip: Never use the microwave to melt the butter/milk/cream mixture as it only takes a few minutes to warm the butter/liquids together in a saucepan while the potatoes near the end of their cooking time and then pour the mixture onto the potatoes after they are drained and slightly mashed. The point here is to NEVER add cold liquids to hot potatoes as that will turn the potatoes into paste, not good! Warm liquid/butter will blend with your mash and render a fluffy/delicious outcome every time! (Hint: add a bit of minced garlic, salt and pepper to taste.
reply
Rande
Growing up my grandma never told anyone her secret to her brown gravy. I was 24 before she told me her secret was Kitchen Bouquet. I made meatloaf and mashed potatoes before the hurricane hit NC. I made my gravy using bullion granules. I made a mistake and grabbed to chicken and tomato instead of chicken. It turned out fabulous. I use a lot of evaporated milk too. My husband prefers when I use it in potatoes, he says it makes them creamier.
reply
Growing up my grandma never told anyone her secret to her brown gravy. I was 24 before she told me her secret was Kitchen Bouquet. I made meatloaf and mashed potatoes before the hurricane hit NC. I made my gravy using bullion granules. I made a mistake and grabbed to chicken and tomato instead of chicken. It turned out fabulous. I use a lot of evaporated milk too. My husband prefers when I use it in potatoes, he says it makes them creamier.
reply
carlos
Just saw this video. And naturally I got into the kitchen and started peeling potatoes. As I'm mashing the potatoes, I add room temperature salted butter. If any body wants them saltier, they can do it on their own. Then evaporated milk (makes it creamier. And am going to make that gravy. Looks great. Want to try these out first. Will let give my opinion after my taste test. Thank you.
reply
Just saw this video. And naturally I got into the kitchen and started peeling potatoes. As I'm mashing the potatoes, I add room temperature salted butter. If any body wants them saltier, they can do it on their own. Then evaporated milk (makes it creamier. And am going to make that gravy. Looks great. Want to try these out first. Will let give my opinion after my taste test. Thank you.
reply
cynrok
i always wondered what was in the mysterious 'brown gravy. ' i recall being at a hardee's on a road trip in the south and asking what kind of gravy was on the mashed potatoes and the clerk said the brown kind. we yanks were amused by that, as we know of gravy as being chicken or beef, not just a color. but now i know it's kitchen bouquet that makes it brown, it makes more sense!
reply
i always wondered what was in the mysterious 'brown gravy. ' i recall being at a hardee's on a road trip in the south and asking what kind of gravy was on the mashed potatoes and the clerk said the brown kind. we yanks were amused by that, as we know of gravy as being chicken or beef, not just a color. but now i know it's kitchen bouquet that makes it brown, it makes more sense!
reply
Patricia
There's something I do to make a quick chicken gravy which is really good and it's so simple. I just put 2 cups of chicken broth, and I add a teaspoon of Dill and then some cream or milk if you want maybe a quarter cup and let it boil down just a tiny bit, and then serve it over your chicken. it's absolutely delicious.
reply
There's something I do to make a quick chicken gravy which is really good and it's so simple. I just put 2 cups of chicken broth, and I add a teaspoon of Dill and then some cream or milk if you want maybe a quarter cup and let it boil down just a tiny bit, and then serve it over your chicken. it's absolutely delicious.
reply
Michelle
My grandma used to make this dish when she made enchiladas, it was carrots and papas in a sour cream and herb sauce. Do you know of anything like it? We never wrote it down and have basically lost the recipe from the family now that she has passed: ( (we have all tried and failed to recreate it)
reply
My grandma used to make this dish when she made enchiladas, it was carrots and papas in a sour cream and herb sauce. Do you know of anything like it? We never wrote it down and have basically lost the recipe from the family now that she has passed: ( (we have all tried and failed to recreate it)
reply
Red
Growing up, my mom always used Kitchen Bouquet for making brown gravy. I never knew otherwise until I was in my 30's and someone laughed and said, No, that's what the meat/pan drippings were for(duhh. don't you know how to cook) Glad to see other good cooks using the gravy browner in a bottle!
reply
Growing up, my mom always used Kitchen Bouquet for making brown gravy. I never knew otherwise until I was in my 30's and someone laughed and said, No, that's what the meat/pan drippings were for(duhh. don't you know how to cook) Glad to see other good cooks using the gravy browner in a bottle!
reply
Donna
Here's a tip from my grandmother. Don't pour the potato water down the drain, it contains nutrients and flavor. Use it to make gravy for your meat and/or potatoes, bouillon can be added also. If not making gravy, reserve and refrigerate or freeze for use in soups.
reply
Here's a tip from my grandmother. Don't pour the potato water down the drain, it contains nutrients and flavor. Use it to make gravy for your meat and/or potatoes, bouillon can be added also. If not making gravy, reserve and refrigerate or freeze for use in soups.
reply
Add a review, comment
Other channel videos
