Monday, December 31, 2007
Mashed-up Baked Potatoes w/ Rosemary Gravy
Our garbage disposal is not so primo, and as I have mentioned this apartment we live in has its share of plumbing problems. So, I try to do my part by not messing with any of it when ever possible, peeling potatoes for some reason really seems to upset the garbage disposal, so Nate prefers that I peel them into the garbage can- which hurts my back (I know, WAAHHH!) and they get all over Leela and the floor, because I have whack aim.
Here is a way to make delicious mashed potatoes with out using a peeler at all~
Sorry for the lame-o photo on this one, the wine had started kickin' in...
Mashed-up Baked Potatoes
By Me, Beth G
Serves 4-6 people
4 large russet potatoes
4 T unsalted butter
2-3 cloves chopped/crushed garlic
2 T sour cream
Kosher salt & pepper to taste
Scrub 4 large russet potatoes and pat dry, then poke each with a fork several times.
Place on a foil lined baking sheet & bake at 325 for 45-55 minutes or until soft all the way through.
Remove from baking sheet to a large plate to let cool for 10-15 minutes.
Cut horizontally along one of the sides with a sharp knife, basically just removing a layer of the potato skin so the inside is exposed. Use a spoon to scrape all the baked potato goodness out into a large bowl. Repeat for all potatoes and discard skins. Stir/mash in the butter until completely melted/incorporated. Stir in garlic, sour cream, salt & pepper.....Now transfer from bowl to oven safe dish with lid and either bake right away for 10-15 minutes at 350, or refrigerate until ready and bake at 350 for 20-35 minutes.
Good for 4-6 people having roast & potatoes
By Me, Beth G.
3-4 T meat drippings from roast
3 T flour
3 T butter
1 15 oz can of Beef Broth
1 tsp garlic powder
1 tsp Lawry's Season Salt
1/2 tsp black pepper
1 fresh sprig of rosemary
In a medium sauce pot combine the butter and flour on very low heat- slowly stirring constantly until butter is melted, both are well combined, smooth and thick. Very slowly stir in broth keeping the mixture smooth. Add the sprig of rosemary and the drippings from the roast. Keep stirring and add in the seasonings to taste. Continue cooking and stirring about 5-7 minutes, gravy will thicken, add a bit of water if necessary... before serving remove sprig of rosemary and transfer gravy to boat or dish.