Mashed potatoes and gravy

Ingredients: Mashed Taters

  • 5 or 6 microwaved spuds, you can peel them if you want. I certainly don’t.
  • 1 C plain yogurt
  • Ranch powder (the kind used to make ranch dressing at home. Hidden valley is the brand I used for this) 1 handful.
  • 1 T or so salt, pepper, and even other spices that make you happy.
  • Milk


Zap those spuds until soft and throw them in the work bowl of the mixer. You may have to cut them into quarters. I then add the yogurt, spices, ranch powder and enough milk to make them fluffy. Mix till smooth. May need to add a little more milk. That’s why I don’t put a measurement in there.

Serve with gravy as below. Note: If you don’t skin the spuds, the peels will wrap around the beater. I just stir those back in.

Gravy Ingredients:

  • Minced onion
  • Flour
  • Butter
  • Milk
  • Salt & Pepper

The method to this madness:

I start by mushing the flour and butter in cereal bowl. I keep it wrapped and in the fridge or freezer. It works great as a thickener, it’s some french thingy I learned from Glen and Friends cooking, but I can’t remember the name of it.

I sweat the onion with salt & pepper, and sometimes like them a little brown. This is done over a very low and slow heat in good cast iron. When ready, add the milk and then the butter/flour mixture once the milk and onions are simmering.

How much to add? It depends on how much you are making. The butter/flour premix is so forgiving, and doesn’t lump! Cook and stir in the usual manner until nice, thick and pretty.


Mashed taters: Cream cheese instead of yogurt. Hint, it’s evil and noms.

Gravy: Broth, or water and a boullion cube thing. Can also use mushrooms instead of onions. It just depends on what you are serving it with.

I like this on its own, or served with the meatloaf. Hugs!