Luscious Mashed Potatoes
ACTIVE TIME 30 MINUTES
TOTAL TIME 1 HOUR, 50 MINUTES
SERVES 10
2 cups plus 4 tsp. kosher salt,
divided
4 lb. Yukon Gold potatoes,
scrubbed
1 cup heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter
2 fresh rosemary sprigs
1 bay leaf
1/4 tsp. freshly ground black pepper,
plus more for serving
PREHEAT oven to 400°F. Spread 2
cups salt on a rimmed baking sheet
so it mounds slightly. Arrange pota-
Golden Gravy
ACTIVE TIME 20 MINUTES
TOTAL TIME 40 MINUTES
MAKES 31/4 CUPS
Reserved baking sheets with
vegetables and drippings
from No-Baste Roast Turkey
(page 107)
3 cups chicken broth, divided
3 Tbsp. cornstarch
2 Tbsp. unsalted butter
1 tsp. apple cider vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
SET a large colander or a fine-mesh
strainer over a large bowl. Scrape
vegetables and drippings from
reserved baking sheets into colander.
Discard vegetables. Pour 1/2 cup broth
onto each baking sheet, carefully
scraping up any browned bits; add
to drippings in bowl.
POUR drippings into a fat separator
or a tall, narrow container. Let stand
for 10 minutes. Skim off fat and dis-
card. Transfer remaining drippings
to a medium saucepan. Add remain-
ing 2 cups broth and bring to a boil
over medium-low.
MEANWHILE, whisk cornstarch and
3 tablespoons cold water in a small
bowl until smooth. Slowly whisk
cornstarch mixture into simmering
broth and cook until gravy coats the
back of a spoon, about 1 minute.
Whisk in butter and vinegar; season
with salt and pepper.
REMOVE from heat and cover to
keep warm until ready to serve.
toes evenly on salt. Bake until tender,
50 to 60 minutes. Remove from oven;
let stand until cool enough to handle,
about 30 minutes.
PEEL potatoes; transfer to a ricer
and press into a large bowl, or use a
potato masher. (To make ahead, let
potatoes stand, covered, at room
temperature for up to 6 hours.)
STIR together cream, milk, butter, rose-
mary, bay leaf, pepper, and remaining
4 teaspoons salt in a medium sauce-
pan. Bring to a bare simmer over
medium-low; cook, undisturbed, until
butter melts. Remove from heat; let
stand, stirring occasionally, for 10 min-
utes. Remove and discard rosemary
and bay leaf.
REHEAT cream mixture over medium,
stirring occasionally, until warmed
through, 5 to 6 minutes. Pour over pota-
toes and stir gently until smooth and
combined. Serve garnished with pepper.
LUSCIOUS
MASHED
POTATOES
AND
GOLDEN
GR AV Y
The Secret to...
Silky Gravy
Use cornstarch instead
of flour to thicken the
gravy without the extra
step of making a roux.
The Secret to...
Creamy Potatoes
Bake buttery Yukon
Golds in salt to
intensify flavor, then
pass them through
a ricer for a
smooth texture.
108 REAL SIMPLE NOVEMBER 2019
