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!
1 Comment
Sounds yummy.