Garlic Mashed Potatoes with Pepper-Cream Gravy

Old-fashioned  mashed potatoes are even better when they're covered in a creamy pepper pan gravy. Try this potato side dish with a simple entrée such as a pot roast, baked chicken, or pork loin.

Yield:

5 servings (serving size: 1 cup potatoes and about 2 tablespoons gravy)

Recipe from

Nutritional Information

Calories 229
Caloriesfromfat 22 %
Fat 5.7 g
Satfat 3.5 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 7.5 g
Carbohydrate 38 g
Fiber 3.5 g
Cholesterol 16 mg
Iron 2.7 mg
Sodium 455 mg
Calcium 140 mg

Ingredients

Potatoes:
6 cups cubed red potato (about 2 pounds)
6 garlic cloves, peeled
3/4 cup 1% low-fat milk
1 tablespoon butter or stick margarine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gravy:
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh chives

Preparation

To prepare potatoes, place potato and garlic in a Dutch oven; cover with water. Bring to a boil, and cook for 20 minutes or until very tender. Drain well; return to pan, and place over medium heat. Stir in 3/4 cup milk, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash the potato mixture with a potato masher. Cook for 5 minutes or until thoroughly heated. Keep warm.

To prepare gravy, melt 1 tablespoon butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add 1 cup milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt; stir with a whisk. Bring to a boil; stir constantly. Reduce heat, and cook 5 minutes, stirring occasionally. Serve gravy with potatoes; sprinkle with chives.

Note:

October 2000