Categories: Sides

Ingredients

• Potatoes:
• 2 1/2 cups hot water
• 2 tbsp butter
• 1/2 cup margarine
• 1 tsp salt
• 2 1/2 cups Idaho potato flakes
• 3/4 cup milk
• Gravy:
• 1 1/2 tbsp melted shortening
• 3 tbsp bread flour
• 2 tbsp all-purpose flour
• 10 oz. can condensed chicken stock
• 10 oz. can full of water
• 1/4 tsp salt
• 1/8 tsp Accent seasoning
• 1/8 tsp black pepper
• 2 chicken bouillon cubes
• 10 oz jar Franco-American beef gravy
• Pinch ground sage

Directions

1. Heat the water for the potatoes. Add the butter and margarine.

2. Add the salt and cook for 2 minutes. Add the potato flakes and mix until it looks like regular potatoes. Add milk to get the proper consistency.

3. For the gravy, prepare a roux with the shortening and 1 1/2 tbsp bread flour. Cook this over low heat for about 5 minutes until the roux browns in color to resemble a nice milk chocolate color.

4. Once the mixture turns brown, remove it from the heat and add the remaining flour, then slowly add the liquids and other ingredients so no lumps form.

5. Bring to a boil and boil for 2 minutes. Reduce the heat and allow the mixture to thicken. Serve gravy over mashed potatoes.

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