Classic Mashed Potatoes & Gravy

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Wrap each potato in foil, then prick several times with a fork. Bake until tender, about 60-75 minutes.

3. 3

   Heat milk, butter, salt and white pepper in a large, heavy saucepan over moderate heat until butter is melted.

4. 4

   Meanwhile, unwrap potatoes and slip off skins with a knife (protect your hands!). Discard skins.

5. 5

   With a ricer, force hot potatoes into the pan of hot milk and stir until combined. Taste and add more salt or pepper, as needed.

6. 6

   Saute bacon in large saucepan over medium heat until crisp.

7. 7

   Increase heat to medium-high. Add mushrooms, shallots, garlic and thyme and saute until tender, about 5 minutes.

8. 8

   Reduce heat, add flour and stir briefly. Add wine, scraping bottom of pan. Stir in chicken stock. Simmer, stirring occasionally, until gravy thickens, about 10 minutes.

9. 9

   Remove from heat, cool slightly, and then puree in food processor until very smooth. If you're feeling butch, push it through a fine strainer (or not).

10. 10

    Transfer back to saucepan and warm over medium heat. Stir in sherry. Taste and adjust seasoning, as needed. Serve in your best gravy boat alongside Classic Mashed Potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.