Best 5 Mashed Potato Gravy Barefoot Contessa Ina Garten Recipes

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Ina Garten, also known as the Barefoot Contessa, is a world-renowned chef, cookbook author, and television personality known for her simple yet elegant recipes. Her mashed potato gravy is a classic dish loved by many for its creamy and flavorful texture. It's a perfect accompaniment to roasted chicken, turkey, or any other main course, and it's also a great way to use up leftover mashed potatoes. Whether you're a seasoned cook or a beginner in the kitchen, this recipe will guide you step-by-step to create the perfect mashed potato gravy like Ina Garten herself.

Let's cook with our recipes!

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN



Mashed Potato & Gravy - Barefoot Contessa - Ina Garten image

Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs white boiling potatoes, peeled and quartered
kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or 1 tablespoon brandy
1 tablespoon heavy cream (optional)

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.

BANGERS AND MASH



Bangers and Mash image

Easy Bangers and Mash

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
  • Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
  • To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

CLASSIC MASHED POTATOES



Classic Mashed Potatoes image

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
  • Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
  • Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

BAREFOOT CONTESSA'S MASHED POTATOES



Barefoot Contessa's Mashed Potatoes image

From Barefoot Contessa Family Style cookbook, 2002. My kids love these mashed potatoes and request them often!

Provided by Juenessa

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs white boiling potatoes, peeled and quartered
2 teaspoons kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 400.8, Fat 21.9, SaturatedFat 13.7, Cholesterol 56.6, Sodium 611, Carbohydrate 47.5, Fiber 4.1, Sugar 2, Protein 5.6

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

1/2 cup garlic cloves, peeled (about 1 head)
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup heavy cream, half-and-half, or creme fraiche

Steps:

  • In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
  • Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
  • Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.

Tips:

  • Use Yukon Gold potatoes for the creamiest mashed potatoes.
  • Peel and cut the potatoes into even-sized pieces so they cook evenly.
  • Do not overcook the potatoes or they will become gummy. Pierce with a fork to check for doneness.
  • Use a potato ricer or food mill to get the smoothest mashed potatoes.
  • Add the hot milk and butter gradually to the potatoes, stirring constantly until they are smooth and creamy.
  • Season the mashed potatoes to taste with salt, pepper, and garlic powder.
  • For the gravy, use a good quality beef broth and red wine.
  • Sauté the onions and garlic until they are softened before adding the broth and wine.
  • Bring the gravy to a simmer and cook for at least 15 minutes, or until it has thickened.
  • Season the gravy to taste with salt, pepper, and Worcestershire sauce.

Conclusion:

Ina Garten's mashed potato gravy is a classic comfort food dish that is perfect for a special occasion or a weeknight meal. The mashed potatoes are creamy and smooth, while the gravy is rich and flavorful. If you are looking for a delicious and easy-to-make mashed potato gravy recipe, this is the one for you.

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