Mashed Potatoes and Turkey Gravy

Guest is Chef Bill Bigham


Mashed Potatoes 

Makes 4 servings




Russet Potatoes, peeled,1-inch                         3 pounds

Sour Cream                                      1/2 cups

Unsalted Butter, melted                                2 tablespoons

Salt                                            To Taste

Black Pepper                                    To Taste



Method of Preparation


Gather all ingredients and equipment

Place the potatoes in a large pot of cold, salted water

Bring to a boil and cook until fork tender, about 18 minutes

While the potatoes are cooking, melt butter

Drain the potatoes and return them to the hot, dry pot

Stir them over low heat for 2 minutes until they are dry

Pass the potatoes through a ricer into a large bowl

Gently stir in the sour cream and melted butter

Season with salt and pepper to taste



Turkey Gravy

Makes 1 Cup




Unsalted Butter                                 2 Tablespoons

AllPurpuse Flour                         2 Tablespoons

Turkey Dripping from Roasting Pan        1 Cup

Salt                                     To Taste

Black Pepper                             To Taste


Method of Preparation


Gather all ingredients and equipment

In a small sauce pan, melt butter

Add the all purpose flour all at once and stir constantly;  this will make a roux

Once the roux has reach a desired color (white, blond or brown....the longer you cook it, the darker it will get), add the turkery dripping

Stir constantly for about 3 to 5 minutes

Salt and pepper to taste


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