Cheesy mashed potatoes with gravy

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 587, total fat 44 G., saturated fats 26 G., proteins 16 G., carbohydrates 35 G., fiber 4 G., cholesterol 122 mg, sodium 757 mg, sugar 4 G.

"These are very cheesy mashed potatoes! Mind you, there's as much cheese as possible in this," says Molly Yeh. She also recommends making a gravy with her holiday mashed potatoes using the bacon fat rendered from frying or roasting meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Festive puree

1 kg potatoes, peeled and cut into large pieces
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more as needed
0.5 cup sour cream
220 g of grated Swiss cheese
Festive gravy

Gravy

3 tbsp. fat rendered from frying bacon or meat
3 tbsp. flour
1 teaspoon chopped fresh thyme
1.5 cups lightly salted beef broth
1 teaspoon Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mashed potatoes, cream, Swiss cheese, sour cream, thyme

Cooking the dish according to the recipe:

Place the potatoes in a saucepan, cover with water, and season with salt. Bring to a boil over medium heat and cook until tender, about 10 minutes. Drain.
In the same saucepan, combine the butter, heavy cream, and 1.5 teaspoons of salt and melt over low heat. Mash the hot potatoes and add them to the saucepan. Stir in the sour cream.

Add a large handful of cheese, stir until melted, then add another handful. If the puree is too thick and difficult to stir before all the cheese has been added, add a few more tablespoons of cream. Season with salt and pepper to taste. Serve with the gravy on top.
Gravy:

Heat the fat in a small saucepan over medium heat. Stir in the flour until smooth. Cook, stirring, until lightly browned, 1–2 minutes. Add the thyme.
Stir in the beef broth until smooth. Bring to a simmer over medium heat and add the Worcestershire sauce. Simmer until the sauce thickens, 4–5 minutes. Season with salt and pepper to taste.

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