Giblet Gravy
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Peel the potatoes and rinse them in cold water
4
Chop the potatoes in fourths
5
Place the potatoes into a large pot and cover with water
6
Bring to a boil and cook until fork tender, 20 to 25 minutes
7
Drain the potatoes, and then return them to the pan
8
With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better
9
Mash for about 5 minutes
10
Turn off the burner
11
Add the butter, cream cheese, half-and-half, and seasonings
12
Stir to combine, and if the mixture needs thinning, add milk
13
Check the seasonings, adding salt and pepper, to taste
14
Pour the mashed potatoes into a large casserole pan
15
Dot the surface with butter
16
Cover with foil and bake in the oven for 15 minutes
17
Remove the foil and continue baking for 10 more minutes
18
Serve immediately