A GO-BACK-TO RECIPE

There are some who love lumps in their mashed potatoes so they know they’re real mashed potatoes.  Others love sour cream and cream cheese in theirs.  I love them smooth and creamy with wonderful gravy to cover.  I promise you, this is a recipe that you will keep on hand to go back to over and over again.  With chicken , pot roast … oh well, let’s just say WITH ANYTHING!

CREAMY MASHED POTATOES & GRAVY

2-1/2 cups Idaho potato flakes          
1/2 cup margarine                             
2 tablespoons butter

2-1/2 cups hot water

1/2  cup milk

1 teaspoon salt

Heat water add butter and margarine till melted.  Add the salt and cook for 2 minutes.  Add the flakes and mix till it looks like regular potatoes.  Add milk to proper consistency. 

GRAVY:

4 tbsp. butter                                     

5 tbsp. flour                                       

1/4 tsp. sage                      

1/8 tsp. garlic powder                        

1/4 tsp. black pepper

Granuals of 2beef boullion cubes

Granuals of 2 chicken boullion cubs

2-1/2 cups water

Boil water in the microwave or on the stove.  Add boullion cubes to the water and stir until dissolved.

Place butter in a pot over low heat. Heat until butter has melted, stirring as needed.  Add flour to butter mixture, stirring continuously with a whisk. Cook until the flour mixture takes on a golden brown color. 

Pour in bullion-flavored water to the flour and butter mixture. Continue stirring to prevent lumps. Add sage, garlic powder and pepper.  Stir well.

Turn up the heat to medium and cook until some of the water evaporates and leaves a creamy, yet pour-able gravy sauce.

Serve while still hot over mashed potatoes