Indulge in a comforting culinary embrace with our Creamy Mashed Potatoes and Savory Beef Broth. This delightful pairing invites you to savor the rich, velvety texture of whipped potatoes harmonized with the robust flavors of a hearty, seasoned broth. Get ready for a spoonful of warmth and flavor in every bite, as we present a symphony of comfort and taste!
Mashed Potatoes:
3 pounds russet or yukon gold potatoes, peeled and cut into large cubes
1 stick + 2 tbsp unsalted butter, divided
7 cloves garlic, smashed or minced
¾ cup warm heavy cream
¾ cup sour cream
1 teaspoon salt, plus more to taste
Gravy:
3 cup beef broth - or beef stock6 Tablespoons flour - see Note 1
3 ½ Tablespoons butter
2 tsp Backyard Beef
1 teaspoon beef bouillon base - (optional)
bay leaf - (optional)
Mashed Potatoes:
Step 1: Begin by melting a stick of butter on low heat in a small saucepan. Keep it warm until those white milk solids rise; then, bid them adieu. Smash in some garlic, let it dance in the buttery goodness for 15 minutes, and then bid farewell to the garlic—it's served its purpose. Keep that butter cozy over low heat.
Step 2:While the butter works its magic, toss potatoes into a medium pot, cover them in water, and generously salt the stage. Bring it to a boil, then let it simmer until those spuds are tender, around 20 minutes.
Step 3: Drain those potatoes, ensuring they're as dry as a desert. Patience is key; let them chill in the colander for a bit, then dab them dry with a paper towel.
Step 4: While those potatoes are still piping hot, send them through a ricer and bring them back to the pot they called home. Pour in that warm melted butter, sprinkle in salt, and add a warm hug of cream. With a hand-held mixer on medium, whip it all up for about 2-3 minutes—no more. Don't overmix. Toss in sour cream and let the mixer do its gentle dance for another minute. No need to warm up the sour cream. Easy does it—don't overbeat. Season with salt and pepper to taste.
Step 5: Transfer this creamy delight to a serving dish. Melt the remaining two tablespoons of butter, pour it over the potatoes, and sprinkle with paprika and chopped parsley. It's a flavor spectacle!
Gravy:
Step 1: Toss 3 ½ tablespoons of butter and 6 tablespoons of flour into a large pot. Stir away until that beautiful roux forms, about 2 minutes.
Step 2: Now, the grand entrance of flavors! Slowly pour in half of the beef broth while whisking vigorously to keep things smooth and lump-free. Once that symphony is playing harmoniously, add the rest of the beef broth, along with onion powder, garlic powder, beef bouillon base (if you're feeling extra fancy), and a bay leaf (if it wants to join the party).
Step 3: Let the gravy dance until it's thick and velvety, around 3 minutes. Taste the magic and season with salt and pepper. Voila! Enjoy the enchantment!