Creamy Sour Cream Mashed Potatoes with Gravy
Serving Size / Yield
- 4-6 red potatoes, cut into quarters
- ½ C. whole milk
- ½ C. sour cream
- 2 Tbs. chives, chopped finely
- 1 C. beef or chicken broth
- ¼ C. flour
- ¼ C. cornstarch
- Salt and pepper, to taste
In a medium-sized stock pot, boil the red potatoes 20 minutes or until soft. Drain them and place them into a large mixing bowl. Add the whole milk and sour cream and mix on high speed until creamy, approximately 3-5 minutes. Add salt, pepper and chives and mix until just incorporated.
In a separate, shallow saucepan, heat the broth until it is just beginning to simmer. Stir in the flour gradually, tablespoon by tablespoon to prevent clumping. Add the cornstarch with the same method. Continue to stir until the mixture thickens, adding more flour if necessary. Season to taste with salt and pepper.
Serve the gravy hot on top of the mashed potatoes.