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This potato and gravy recipe is the one thing we want to eat all week

Name: Potato and Gravy Recipe
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 1.25kg sebago potatoes, scrubbed; 1kg coarse salt, to bake; 1 cup (250ml) thickened cream; 125g unsalted butter, chopped; 1/2 cup (125ml) milk; 2 tbs extra virgin olive oil; 1 onion, chopped; 2 tsp garlic powder; 1/2 tsp white pepper; 1 tbs chopped sage; 1 tbs chopped thyme leaves; 15g chopped porcini mushrooms; 2 tbs Vegemite; 4 truss tomatoes, chopped; 2 cups (500ml) chicken or vegetable stock; 2 tbs plain flour

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1h 15m

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by Warren Mendes

delicious. team

Jan 21, 2018

First we cracked the recipe behind the Big Mac, now we've found the secret to the best potato and gravy.

1.25kg sebago potatoes, scrubbed
1kg coarse salt, to bake
1 cup (250ml) thickened cream
125g unsalted butter, chopped
1/2 cup (125ml) milk

Gravy

2 tbs extra virgin olive oil
1 onion, chopped
2 tsp garlic powder
1/2 tsp white pepper
1 tbs chopped sage
1 tbs chopped thyme leaves
15g chopped porcini mushrooms
2 tbs Vegemite
4 truss tomatoes, chopped
2 cups (500ml) chicken or vegetable stock
2 tbs plain flour

Method

1.

Preheat the oven to 180°C. Line a baking tray with the salt. Pierce each potato a few times with a fork, then place on top of salt. Roast potatoes for 1 hour to 1 hour 15 minutes or until very tender and skins are dark brown.
2.

Meanwhile, for the gravy, heat olive oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes or until tender, then add garlic powder, pepper, herbs, mushroom, Vegemite and tomato. Season with salt and pepper, stir to combine and cook for 1-2 minutes or until fragrant. Add stock and 1 cup water, and bring to a simmer. Simmer for 30 minutes or until reduced.
3.

Meanwhile, place cream, butter, milk, 1 tsp white pepper and 2 pinches salt in a saucepan over medium heat and bring to just below a simmer.
4.

Remove potatoes from oven and, while warm, halve the potatoes and scoop out flesh with a spoon. Using a potato ricer, mash flesh into a stand mixer fitted with the whisk attachment. With the motor on low, gradually add hot cream mixture. Whisk for 2-3 minutes or until smooth and aerated.
5.

Add flour to gravy and stir to combine. Cook for a further 2 minutes or until thickened, then strain through a fine sieve into a bowl.
6.

Transfer mashed potato to a large bowl and make indentations in the top with a spoon. Pour over some of the gravy and season with freshly cracked black pepper.