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Mashed Potatoes and Pot Roast Gravy

Mashed Potatoes and Pot Roast Gravy

POTATOES

  • 2 medium russett potatoes, peeled and cut into chunks
  • 4 tablespoons salted butter
  • 1/4 cup milk
  • 1/2 cup sour cream

GRAVY

  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon butter
  • 1 spring rosemary
  • 1/2 cup leftover sauce from pot roast
  • 1 teaspoon red wine vinegar
  • Cook potatoes in a pot of boiling salted water until fork tender, about 15 minutes.While potatoes are cooking, combine butter and milk in a glass measuring cup or microwave-safe bowl and microwave for 30 to 40 seconds to melt the butter and warm the milk.
  • Drain potatoes and return to pot. Cook over low heat for 30 seconds to evaporate excess moisture.
  • Add sour cream and the milk/butter mixture. Mash until smooth. Season to taste with salt and pepper.
  • To make gravy, whisk together flour and beef broth in a bowl.
  • Melt 1 tablespoon butter in a saucepan or skillet.. Add rosemary and saute for 1 minute. Discard rosemary.
  • Whisk in broth mixture and reserved pot roast sauce and simmer for 5 minutes to thicken.
  • Then add in vinegar and enjoy!

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1 Comment

  • Michael Hardy says:
    March 2, 2021 at 1:19 pm

    Sounds yummy.

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