Categories: Sides
Ingredients
- Potatoes:
- 2 1/2 cups hot water
- 2 tbsp butter
- 1/2 cup margarine
- 1 tsp salt
- 2 1/2 cups Idaho potato flakes
- 3/4 cup milk
- Gravy:
- 1 1/2 tbsp melted shortening
- 3 tbsp bread flour
- 2 tbsp all-purpose flour
- 10 oz. can condensed chicken stock
- 10 oz. can full of water
- 1/4 tsp salt
- 1/8 tsp Accent seasoning
- 1/8 tsp black pepper
- 2 chicken bouillon cubes
- 10 oz jar Franco-American beef gravy
- Pinch ground sage
Directions
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Heat the water for the potatoes. Add the butter and margarine.
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Add the salt and cook for 2 minutes. Add the potato flakes and mix until it looks like regular potatoes. Add milk to get the proper consistency.
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For the gravy, prepare a roux with the shortening and 1 1/2 tbsp bread flour. Cook this over low heat for about 5 minutes until the roux browns in color to resemble a nice milk chocolate color.
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Once the mixture turns brown, remove it from the heat and add the remaining flour, then slowly add the liquids and other ingredients so no lumps form.
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Bring to a boil and boil for 2 minutes. Reduce the heat and allow the mixture to thicken. Serve gravy over mashed potatoes.