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Garlic mashed potato and gravy

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings

Ingredients

  • 1kg cream delight potatoes, peeled, chopped
  • 3 garlic cloves, peeled
  • 1/2 cup light sour cream
  • 50g butter
  • 1 tablespoon olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 sprigs fresh thyme
  • 2 tablespoons plain flour
  • 1/4 cup white wine (see note)
  • 1 3/4 cups Massel beef stock

Method

  • 1
    Place potato and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash. Add sour cream and half the butter. Mash until smooth. Season with salt and white pepper. Cover to keep warm.
  • 2
    Meanwhile, heat oil and remaining butter in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 20 minutes or until golden and tender.
  • 3
    Add thyme. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 4 to 5 minutes or until bubbling and browned. Slowly add wine and stock. Stir until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 minutes or until thickened. Strain gravy through a fine sieve over a jug, if desired. Season with salt and pepper. Serve mash drizzled with gravy.

Source: taste.com.au

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