Mashed potatoes are a staple on most Thanksgiving tables, and everyone has their favorite recipe. Whether you mash it, push it through a fancy device like a ricer or whip it in a mixer, that’s your prerogative, and I’m not about to give out advice where advice isn’t warranted. Personally, I’m pretty flexible when it comes to my mashed potatoes and whatever sinful dairy I have in the fridge is the fat that ends up whipped into my potatoes.
But if you can’t budge on your mashed potato recipe for the sake of tradition, then just maybe, you can let loose on the gravy.
Smoky Japanese curry turns an ordinary gravy into a savory salty sauce (say that 20 times). Besides the extra flavor, you also end up with a deep amber gravy without having the nuisance of dealing with paltry pan drippings.
When was the last time your gravy stole the show?
- 2 Japanese curry cubes (break off approximately 1 inch cubes from a pre-scored block of curry)
- 2 tbs of white all purpose flour
- 2 tbs of vegetable oil
- 1 tbs of butter
- 2 1/4 c of chicken stock or broth
- 1/2 onion (finely minced)
- 1 clove of garlic (finely minced)
- On medium heat, add 1 tbs of oil and 1 tbs of butter to a sauce pan.
- Saute onion and garlic until soft. Reduce heat to low, and add 1 more tbs of oil and 2 tbs of flour.
- Using a spatula, combine the flour into the fat. Cook for 30 seconds.
- Add 2 curry cubes. Move cubes around until melted.
- Slowly add broth and raise the heat to medium.
- Whisk the broth and curry base together until blended.
- Cook for 2-3 minutes or until thickened.
- Serve over mashed potatoes.