Yes, I said Guilty! It is the holiday season. Why skimp? Everyone will LOVE them and you don’t have to eat a lot.. A couple of spoonfuls will do it.

6 Large red potatoes (peeling optional), cut into quarters
2 Sticks of butter cut into quarters or more to melt faster (Good BUTTER – not margarine or substitute or store brand)
2/3 – 1 cup Sour Cream (ok – you can use low-fat – just not Non-Fat)
2 TBS Better than Bouillon Chicken or 6 cubes chicken bouillon (or vegetable stock if preferred)
6 cups cool water, or more or less. you need enough to cover the potatoes by at least an inch
6 med cloves garlic, minced
1 large shallot, minced (can use 1/4 cup of finely diced onion as a substitute)
salt and pepper to taste

Toppings (if not using gravy): Fresh chopped Parsley, scallions, chives, rosemary, bacon, cilantro or whatever you like.

In a large stock pot, combine water and bouillon to dissolve. Add Potatoes to cold or room temp water. Turn heat to med-high. Cover and Bring to a boil. Stir to make sure bouillon is dissolved and combined.

Lower heat to med to avoid water boiling over. Simmer until potatoes are fork tender with a slight give when pierced with a fork. About 20 minutes.

Strain (but keep water for other uses – more on this below) into strainer.

In pan, add 1/4 stick of butter over med heat. Add garlic and shallots (or onions), and sauté until shallots are translucent – about 1.5 minutes. Do not burn or over sauté.

Add potatoes in the pot, add remaining butter pieces from first stick, 2/3 cup sour cream, and mash.

Taste, add a little at a time: more butter, sour cream, salt, pepper if desired. Mash again.

Taste – and repeat above until you reach the flavor you want.

Once there – top with your favorite toppings.. If not using gravy, having fresh herbs provides a great flavor boost.

POTATO water is great for thinning out too thick gravy, as well as a thickening and flavoring agent. How may you ask? Well – if you have a thick gravy – adding water always helps. Adding flavored water is even better.

If you are starting your gravy from scratch, using the potato water will help to loosen the bits from the hot pan, adds extra flavor, and the starch from the potatoes will help to thicken the gravy as the gravy develops and simmer for longer period.

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About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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