Mashed Potatoes With Gravy
|Baking potatoes||4 Medium, peeled and cubed|
|Butter/Margarine||75 Milliliter (5 Tablespoons)|
|Safflower oil/Canola oil||30 Milliliter (2 Tablespoon)|
|Whole wheat pastry flour||80 Milliliter (1/3 Cup)|
|Rice dream||240 Milliliter (1 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Water||240 Milliliter (1 Cup)|
|Sea salt||1⁄2 Teaspoon|
|Dried crushed sage||1 Teaspoon|
Bring water to boil and add potatoes.
Reduce heat and cook until potatoes are soft and easily pierced with a fork, about 15 minutes.
Drain well and place in medium mixing bowl.
Add butter, salt, pepper and Rice Dream.
Using an electric or hand mixer, mash potatoes until thick, smooth and creamy.
Adjust seasonings to taste.
Herbed Gravy: In a 2-quart saucepan, heat oil over medium heat.
Add flour and stir often for 2 minutes.
Remove from heat and allow to cool for several minutes.
In a separate bowl, combine remaining ingredients.
Whisk together with the flour/oil, half at a time to avoid lumping.
Bring to boil over medium heat, stirring often.
Reduce heat to low and cook for 10-15 minutes, stirring occasionally.
If gravy seems too thick, simply whisk in additional water, 1 tbs at a time until desired consistency is reached.
Adjust salt and pepper to taste.
Gravy will thicken as it cools.