Whipped Potatoes with Shiitake Gravy

5 Russet Potatoes (peeled, cubed)

3/4 cup of whole milk

3/4 cup of heavy cream

salt and pepper to taste

 

Shiitake Gravy

1 stick of butter

1 package of shiitakes (stemmed and sliced)

4-5 cloves of garlic (minced)

1 tablespoon of flour

1/2 cup of beef broth

1 1/2 teaspoon of soy sauce

dash of balsamic vinegar

salt and pepper to taste

 

In a medium pot, add cubed potatoes and water, just enough to submerge potatoes- heat on high. Bring to rolling boil, lower heat to sustain the rolling boil and cook until fork tender. Drain potatoes.

Heat milk and cream together (in pot or microwave). Add to potatoes and using a potato masher, mash altogether. If too think, add more warm milk. Salt and pepper to taste. Using a handheld bender (or kitchen aid) whip the potatoes for 20 seconds until fluffy.

In another pot, heat butter (high to medium heat) until it browns and continue scraping the bottom brown bits with spatula for 5 mins. Add shiitakes and garlic, cook until mushrooms are soft (3-4 mins). Add flour, mix and cook for 2 mins. Next, add beef broth and soy sauce. Continue mixing cooking on medium/low heat until it thickens into gravy like consistency. Finish with dash of balsamic and salt and pepper to taste.

I like to create deep swirls/divots into the potatoes and pour the gravy into those pockets. Garnish with scallions and fried crispy garlic (if you’re feeling crazy, add crispy bacon bits/chinese sausage, chicharrones as well).

 

** Gravy goes well on ANYTHING. Forget making that campbell’s green bean casserole, just add this gravy on blanched beans).

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