Celery Mashed Potatoes And Chicken Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Old recipe I found laying around on photocopy paper. Suspect it's from Cooking Light but with my modifications. Ingredients:
potatoes |
7 medium red potatoes, peeled and quartered (about 3 1/4 pounds) |
3 t butter |
1/2 c chopped celery |
1/2 c chopped onion |
1/2 c reduced fat milk |
1/2 c minced fresh or 1t dried parsley flakes |
1 t salt |
1/2 t poultry seasoning |
gravy |
4 t butter |
4 t all-purpose flour |
1/2 t poultry seasoning |
1/2 t salt |
1/2 t paprika |
2 c chicken broth |
Directions:
1. POTATOES:
2. Place potatoes in large saucepan; cover with water. Bring to a boil; reduce heat; simmer 20 minutes or until very tender. Drain, saving potato water and run through a potato ricer.
3. While potatoes are simmering; melt butter in a small sauce pan over medium heat. Add celery and onion; saute for remaining time of potato simmer.
4. Add celery mixture, milk, parsley, salt and poultry seasoning to riced potatoes. Fold in ingredients and add as much of the potato water back into the potatoes to bring them to your desired consistency.
5. Add additional salt to taste.
6. GRAVY:
7. Melt butter in a medium sauce pan over medium heat; add flour, salt and paprika stirring to incorporate; simmer for a couple minutes, stirring, to remove floury taste.
8. When roux starts to smell like pie crust; gradually add chicken broth stirring to blend. Cook for 2 minutes or until thick, stirring constantly.
9. Serve with: Oven Baked Crusted Chicken/saved
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