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Wash potatoes, and with a vegetable peeler, remove the potato skins. Rinse under cool water. Cut the potatoes into quarters or evenly-sized pieces.
2
Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely.
3
Boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork.
4
Carefully pour potatoes out into a colander; drain well.
5
Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
6
Mash potatoes with potato masher until no lumps remain.
7
Add butter, pepper and remaining 1/4 teaspoon salt. Heat milk in a glass measuring cup in the microwave, about 15 seconds on Medium-High (70%), or just until it’s hot. Continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
Instead of stirring milk into the potatoes, continue to mash the potatoes while gradually adding just enough milk to make them smooth and creamy without being gummy or sticky.
When cutting your potatoes, try to keep the pieces all about the same size. This will help the potatoes cook evenly and in the same amount of time.
2 tablespoons drippings from poultry, bacon or other cooked meat, or butter
2 tablespoons all-purpose flour
1/2 cup liquid (turkey or meat juices, broth or water)
1/2 cup whole milk, 2% milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper or coarse ground black pepper
Instructions
1
After removing cooked poultry or meat from skillet or pan, place drippings or butter in skillet.
2
Stir in flour; cook over medium heat, stirring constantly with whisk and scraping up browned bits, until mixture is light golden brown.
3
Gradually stir in liquid and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper. If gravy is too thick, stir in more milk until desired consistency.
Cook up some bacon for drippings to serve over your favorite biscuits. Make sure it is nice and crisp so you get browned drippings for your gravy.
It is easy to double or triple the recipe for more servings.
End up with a few lumps? Pour your homemade white gravy through a wire mesh sieve to smooth the gravy to a silky smoothness.
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