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!