Mashed Potatoes (with Beer Gravy!)
Creamy and velvety. Be prepared to have to unbutton your pants to sit and watch the game. THESE TATORS AND GRAVY ARE STICK TO YOUR RIBS.
Persons
8
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
For Mashed Potatoes
- 5 lbs. Red Potatoes (unpeeled)
- 3 c. Chicken Broth
- 3 c. Veggie Broth
- 4 Garlic Cloves (minced)
- 1/2 c. Unsalted Butter (melted)
- 1/2 c. Buttermilk
- 4 oz. Cream Cheese
- 2 tsp. Backyard Burger Blend
For Gravy
- 1/2 Red Onion (small chop)
- 2 Garlic Cloves (minced)
- 1 c. Beef Broth
- 1 c. Stout Beer
- 1 c. Heavy Cream
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Dijon Mustard
- 1/3 c. Unsalted Butter
- 2 tsp. Backyard Burger Blend
Instructions
For Mashed Potatoes
- In large pot over high heat, pour CHICKEN and VEGGIE BROTH into pot. Bring to boil.
- While broth heats up, cut RED POTATOES into 1″ cubes. Place potatoes into boiling water and boil until tender. Generally 15 minutes.
- Strain potatoes from broth and place into mixing bowl. Add GARLIC, BUTTER, BUTTERMILK, CREAM CHEESE, and BACKYARD to potatoes.
- Using a masher, mash mixture until desired consistency.
For Gravy
- Add oil to preheated pan. Add RED ONION. Cook until translucent. Once translucent, add GARLIC and cook until fragrant.
- In same pan, add BUTTER. Once melted slowly stir in AP FLOUR.
- Once roux is made, add STOUT, BEEF BROTH, HEAVY CREAM, WORCESTERSHIRE, DIJON, and BACKYARD BURGER BLEND. Mix until evenly incorporated.
- Simmer for 10-15 minutes.
- Pour all over Mashed Tators, Stuffing, Buns, and Turkey!
- MUNCH MUNCH MUNCH!
Notes
- If you don’t like raw Garlic Flavor, do not minced them and boil them with the potatoes for just a hint of Garlic.