Mashed Potatoes & Gravy

For the Mashed Potatoes:

1. Wash and peel 7 pounds of Russet or Yukon Gold Potatoes and chop them into large chunks.
2. Add the chopped potatoes to a large pot and submerge them in chicken broth with a nice amount of salt.
3. Boil the potatoes until they are fork tender.
4. Use a potato ricer to mash them (or a hand-held potato masher if you don’t mind lumps).
5. Then add in 10 tablespoons of melted butter (mixed with 1 tablespoon of minced garlic), 1/2 cup of heavy whipping cream, 1/2 cup of 2% milk, one 5-ounce package of room temperature Boursin cheese (you could also use 8 ounces of room temperature cream cheese instead), and 1 cup of sour cream.
6. Season with whatever you’d like (e.g., chicken bouillon powder, Adobo, salt and pepper).
7. Add in about a half cup of fresh chives before serving.
8. You can also add in more milk if you prefer a thinner texture to your potatoes.

For the Gravy:

1. Melt 8 tablespoons of butter in a pan that’s between medium-low and medium heat.
2. Then add 1 tablespoon of minced garlic and 1 tablespoon of fresh thyme leaves.
3. While continuously whisking, add 1/2 cup plus 1 tablespoon of all-purpose flour.
4. Continue whisking and add 1/2 cup of Marsala wine and 1/2 cup of Chardonnay (or any dry white wine).
5. Whisk in 4 cups of your preferred stock (homemade beef stock, chicken, or turkey stock).
6. Turn off the heat.
7. Then add in 1/2 tablespoon of Worcestershire sauce, soy sauce to taste, salt and pepper to taste.
8. The longer the gravy cooks, the thicker it will get. If you want a thinner gravy, feel free to whisk in more stock!

Enjoy💜