Garlic Parmesan Mashed Potatoes Gravy (Printable Version)
# What You'll Need:
→ Mashed Potatoes
01 -
1.1 kg russet potatoes, peeled and cubed
02 -
60 g salted butter
03 -
60 ml whole milk
04 -
120 ml sour cream
05 -
50 g grated Parmesan cheese
06 -
4 g garlic powder
07 -
5 g salt
08 -
2 g ground black pepper
→ Gravy
09 -
120 g salted butter
10 -
30 g all-purpose flour
11 -
480 ml water
12 -
240 ml whole milk
13 -
3 chicken bouillon cubes, crushed
14 -
0.5 g ground black pepper
# Step-by-Step Directions:
01 -
Place peeled and cubed potatoes in a large pot. Cover with salted water and bring to a boil. Cook for 15 to 20 minutes, or until potatoes are fork tender. Drain thoroughly.
02 -
Return drained potatoes to the pot. Mash using a potato masher or electric hand mixer until smooth. Incorporate butter, milk, and sour cream. Add Parmesan cheese, garlic powder, salt, and black pepper. Stir until evenly combined and creamy.
03 -
In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about one minute, allowing the mixture to become golden brown.
04 -
Gradually whisk in water and milk. Add crushed chicken bouillon cubes and ground black pepper. Continue stirring constantly until the mixture comes to a boil. Reduce heat to low and stir until the gravy thickens.
05 -
Transfer mashed potatoes to a serving dish. Pour gravy over the top and serve immediately.
# Helpful Notes:
01 -
For a richer texture, use Yukon gold or yellow potatoes in place of russet.
02 -
If you prefer brown gravy, substitute chicken bouillon with beef bouillon cubes.
03 -
For added rustic character, leave the skins on a few of the potatoes.