Mashed Potatoes & Gravy (gluten free)
For this recipe, we'll be making a homemade turkey stock that we will then use to make our gravy. I highly recommend using a potato ricer for the mashed potato portion, as the final result is the silkiest, most luxurious potatoes you'll ever have.
- 1 Yellow Onion, quartered
- 2 Carrots, quartered
- 2 Celery, quartered
- 1 head Garlic, halved horizontally
- 3 sprigs fresh Rosemary
- 1 Turkey Giblets, The neck and giblets can usually be found inside the cavity of the turkey
- 1 Turkey Neck
- 2 quart Water
- 1 tsp Kosher Salt
- 1 Tbsp Avocado Oil
- 0.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
- 0.25 cup Salted Butter
- 3 cups Turkey Stock, homemade, preferable
- 1 cup Turkey Pan Drippings, If unavailable, simply use an additional cup of stock
- 1 tsp Kosher Salt
- 0.5 tsp Black Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a large stock pot over medium heat.
- Add the neutral oil, and prep the cleaned vegetables by cutting into large chunks, leaving the skins intact. If you’re using the turkey neck and giblets, allow them to come to room temperature before beginning.
- When the oil is hot, begin browning the giblets and turkey neck until a fond begins to form. If you’re using turkey wings, brown on both sides.
- Next, add the onions and garlic to get a sear on all exposed sides.
- When browned, add the carrots and celery and saute for a few minutes.
- Add the rosemary and kosher salt, cover with two quarts of water, bring to a boil, and reduce to a simmer for a minimum of two hours.
- Strain the stock well and reserve.
- In a large pot (perhaps even the same pot you made the stock in), melt down the butter over medium heat.
- Gradually whisk in the Bob’s Red Mill Gluten Free All Purpose Flour to begin making a roux. Whisk and brown together for 2 minutes until it darkens a bit and achieves a nutty aroma.
- From here, gradually pour and whisk in the homemade stock and pan drippings from the turkey. If pan drippings are unavailable, simply use four cups of the homemade stock. Continue whisking over medium heat, scraping the sides to ensure the roux is fully incorporated.
- When the gravy is your desired consistency, season to taste with kosher salt and freshly cracked pepper. If a film forms on the surface before serving, simply whisk over low heat.
- Carefully peel and quarter 5 lbs of gold or yukon gold potatoes. When mashed, this variety of potatoes is beautifully silky.
- Place the peeled and quartered potatoes into a stock pot and fill with room temperature to cold water. Cover with a lid, and then begin to bring everything to a boil together over high heat, checking the lid to make sure the pot isn’t boiling over. This will not only save you time, but allow the potatoes to cook nice and evenly.
- While they boil, grate the parmesan cheese and reserve.
- When the potatoes are fork tender (roughly 25 minutes from the time you turn the heat on), strain them completely.
- In the same pot, add the heavy cream and butter and melt the two together until warm and silky.
- For this recipe, I highly recommend the use of a potato ricer which allows our potatoes to be completely smooth and free of lumps. In rounds, press your potatoes through the potato ricer directly into the warm cream and butter mixture.
- Begin to fold everything together before adding the parmesan cheese. Continue folding and check for salt levels, adding a teaspoon at a time.
- When the desired salt level is achieved, crack and separate two eggs reserving the yolks. Quickly and vigorously mix the yolks into the warm potatoes. This will add a final rich, unctuous, and velvety flavor and texture to the mashed potatoes.
- Serve everything warm and enjoy!
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