Garlic Mashed Potatoes and Gravy is a great side dish to accompany just about any Southern Soul Food meat entree. And this savory gravy that goes with it – wow! – is all you can say!
Garlic Mashed Potatoes and Gravy Recipe-
For the Mashed Potatoes-
- 3 large russet potatoes, peeled, washed, and cut into quarters
- 1 full bulb of garlic, all cloves peeled
- Whole milk, 1 cup, more or less
- Salted butter, ½ stick (4 tbsp.), melted
- Salt, to taste
For the Gravy-
- 4 tbsp. all-purpose flour
- 1 tsp. rosemary powder
- 4 cups beef broth or chicken broth (depending on which type of meat is being served at the meal)
- Heavy cream, ½ cup
- Butter, 2 to 4 tbsp.
To Make the Mashed Potatoes-
- Preheat the oven to 450 degrees Fahrenheit and, when at full heat, put the peeled garlic cloves into the oven on a lightly oiled baking sheet. Roast for about 20 to 30 minutes, until very soft and turning golden brown.
- Boil the potato quarters in water until they are cooked through, but still a little stiff in the center when stuck with a fork.
- Drain the quarters and place them in a blender while still very hot.
- Add the melted butter and roasted garlic, and about ½ cup of milk, and 2 tsp. of salt.
- Blend on high, until well mixed together and smooth. Do not over-blend at this stage.
- Take a spoon, dip it into the mash, and when you pull the spoon out the mash should form a little peak. If it doesn’t peak but sticks to the spoon, it needs a bit more milk and more blending. Proceed little at a time with the milk—too much will result in soupy mashed potatoes—not the texture you want.
- When the mash is the right texture, do a taste test, add more salt if you wish. I don’t pepper my mashed potatoes, because I like the creamy and smooth off-white color.
- If you’ve not yet prepared your gravy and the meal will not be served right away, transfer the mash into a covered serving bowl and keep it warm in the oven, set at about 150 degrees.
To Make the Gravy-
- In a medium-sized saucepan, over medium-high heat, with no oil, add in the flour, spread evenly across the pan’s bottom.
- Cook, stirring constantly, until the flour starts turning brown. Lower the heat if you smell it starting to burn. You want a rich brown color, but not tarnished with burnt flavor.
- When the flour is nicely browned, add in the butter, 2 cups of broth, ¼ cup of cream, and 2 tbsp. of butter. Cook, stirring constantly.
- Little by little, keep adding in broth and cream, until you have the desired consistency, which is a nice, thick gravy that oozes over the side of a tilted spoon. If it is too soupy, add a little more flour and keep cooking, stirring all the while, until the gravy is sufficiently thickened.
- Do a taste test, and then salt and pepper to your tastes before serving your Garlic Mashed Potatoes and Gravy.
When setting the table for dinner, place the bowl of mashed potatoes on the table, and have the gravy set out in a gravy boat (or a lipped pouring vessel of some sort if you don’t have one). Have salt and pepper on the table too, for those who want heavier seasoning. In the south, some people actually like hot sauce on their mashed potatoes too, so having a bottle of Frank’s Original Red Hot Sauce set out is a good idea if you are having a real Southern Soul Food complete meal. Garlic Mashed Potatoes and Gravy goes great with Southern Soul Food entrees like fried chicken or pork chops, or breaded and fried beefsteaks or fried fish.
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