Best Gravy Train Potato Topper Recipes

GRAVY-STUFFED DUCHESSE POTATOES RECIPE BY TASTY

Steps:

• Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
• Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
• Drain the potatoes until completely dry.
• While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
• To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
• Transfer the mixture to a piping bag or a zip-top bag with a star tip.
• Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
• Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
• Freeze until the potatoes are firm.
• Preheat oven to 425°F (220°C).
• Brush with egg wash until completely coated.
• Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
• Serve while still hot.
• Enjoy!

GRAVY TRAIN POTATO TOPPER

Steps:

• brown meat and drain very well.
• add onion and saute until tender.
• add 1 c of the water and bouillon to pan and simmer with beef and onion over low heat.
• in a small bowl mix 1/2 c water and cornstarch pour into beef to thicken.
• season to taste.
• top your potato and enjoy.

GROUND BEEF GRAVY

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. Simmer, uncovered, for 5-10 minutes or until onion is tender. , In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes or pasta.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN

Steps:

• For Mashed Potatoes:.
• Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
• Meanwhile, heat the butter and half-and-half in a small saucepan.
• Drain the potatoes.
• While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
• Mix until the potatoes are mashed but not completely smooth.
• Serve hot with gravy on the side.
• For Gravy:.
• In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
• Don't rush this step; it makes all the difference when the onions are well cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
• Cook for 2 to 3 minutes.
• Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
• Add the cream, if desired, and serve.

BEEF 'N' GRAVY ON POTATOES

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder., Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.