Garlic mashed potato and gravy

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.