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.