- Mashed Potatoes
- 2 lb Yukon gold potatoes
- 2 lb Russet potatoes
- 8 Tbsp butter, sliced
- 1 Tbsp salt
- 1 cup heavy cream
- Freshly ground pepper
- Perfect Gravy
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 (32 oz) box low-sodium chicken broth
- Salt and freshly ground pepper
- Pinch of nutmeg
Peel potatoes and cut into eighths. Place in a large pot and cover with cold water. Add salt and bring to a simmer over medium-high heat. Simmer until potatoes are cooked through, 20 minutes. Drain in a large colander and shake to remove excess moisture.
Meanwhile, warm cream in a saucepan over low heat. Transfer potatoes to a large bowl and mash with a handheld potato masher until they reach the texture you like. Fold in butter and cream and season with pepper and more salt, if desired.
For the gravy, in a medium nonstick frying pan over medium-high heat, melt the butter. Add the flour and cook, stirring occasionally, until the flour turns light brown.
Using a whisk, slowly pour broth into butter-flour mixture. Continue stirring until there are no lumps. Season with salt, pepper and a pinch of nutmeg.