Celery Mashed Potatoes And Chicken Gravy
From pointsevenout 14 years ago
- 30 minutes to make
- Serves 8
Old recipe I found laying around on photocopy paper. Suspect it's from Cooking Light but with my modifications.
Ingredients
- POTATOES: shopping list
- 7 medium red potatoes, peeled and quartered (about 3 ¼ pounds) shopping list
- 3 T butter shopping list
- ½ c chopped celery shopping list
- ½ c chopped onion shopping list
- ½ c reduced fat milk shopping list
- ½ c minced fresh or 1T dried parsley flakes shopping list
- 1 t salt shopping list
- ½ t poultry seasoning shopping list
- Gravy: shopping list
- 4 T butter shopping list
- 4 T all-purpose flour shopping list
- ½ t poultry seasoning shopping list
- ½ t salt shopping list
- ½ t paprika shopping list
- 2 c chicken broth shopping list
How to make it
- POTATOES:
- 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.
- 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.
- 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.
- Add additional salt to taste.
- GRAVY:
- 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.
- When roux starts to smell like pie crust; gradually add chicken broth stirring to blend. Cook for 2 minutes or until thick, stirring constantly.
- Serve with: Oven Baked Crusted Chicken/saved
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