Ingredients
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3 lbs white boiling potatoes, peeled and quartered
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kosher salt
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1/4 lb unsalted butter
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1/2-1 cup half-and-half
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1/2 cup sour cream
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1/2 teaspoon fresh ground black pepper
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1/4 lb unsalted butter
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1 1/2 cups chopped yellow onions (2 onions)
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1/4 cup all-purpose flour
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1 teaspoon kosher salt
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1/2 teaspoon fresh ground black pepper
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2 cups chicken stock, preferably homemade, heated
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Instructions
- For Mashed Potatoes:
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot with gravy on the side.
- For Gravy:
- In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
- Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
- Cook for 2 to 3 minutes.
- Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
- Add the cream, if desired, and serve.