Potatoes are rarely flavorful enough, in my book, so I put gravy on them. Not too much else, though.

Sauces can also be made specifically to hilight natural flavors rather than covering them up... but, well, check out that book in the ingredients picture! less

The first step is the most important for avoiding lumps. Melt your butter in your saucepan, and if you are using onions, sautee them a bit once the butter is melted. You are going to make a roux: Flour works to thicken your sauce, but if you used just flour with no butter, it would stick to itself and form dumplings. Making sure the flour is well-mixed with the butter means that the oil of the butter will keep the flour particles separated, so they can do the thickening work without sticking. So, add equal volumes of flour and butter---once the onions are browned, add your flour. To make the gravy a bit thicker, you can add an extra tablespoon if you want.



Smell the roux and watch the color as you stir it---when the flour is "raw" it won't smell delicious, but as it begins to toast it will smell good.



At this point, add your stock and drippings, and let it come to a boil (then reduce to a simmer) and let it thicken. At this point you can add salt, pepper, vinegar, and any other seasoning you like. If you want to add gizzards, or mushrooms, or anything else your guests have a hankering for, you may either do it now and serve an unstrained gravy, or you can strain the gravy, put it back in the pot, and then add your finishings.



Since this is 'laziest possible gravy,' I didn't strain it, and you can see the onions and carrots left from the drippings of my chicken pan.



Easy---but tasty!



Trivia: According to North Dakota State University, the color that potatoes turn when they're made into potato chips can be darker or lighter depending on the source of potash (potassium fertilizer) used on the crop. This doesn't have much of an effect in North Dakota, they say, but it does in other soils where more potassium is required to raise a healthy crop.
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The first step is the most important for avoiding lumps. Melt your butter in your saucepan, and if you are using onions, sautee them a bit once the butter is melted. You are going to make a roux: Flour works to thicken your sauce, but if you used just flour with no butter, it would stick to itself and form dumplings. Making sure the flour is well-mixed with the butter means that the oil of the butter will keep the flour particles separated, so they can do the thickening work without sticking. So, add equal volumes of flour and butter---once the onions are browned, add your flour. To make the gravy a bit thicker, you can add an extra tablespoon if you want.



Smell the roux and watch the color as you stir it---when the flour is "raw" it won't smell delicious, but as it begins to toast it will smell good.



At this point, add your stock and drippings, and let it come to a boil (then reduce to a simmer) and let it thicken. At this point you can add salt, pepper, vinegar, and any other seasoning you like. If you want to add gizzards, or mushrooms, or anything else your guests have a hankering for, you may either do it now and serve an unstrained gravy, or you can strain the gravy, put it back in the pot, and then add your finishings.



Since this is 'laziest possible gravy,' I didn't strain it, and you can see the onions and carrots left from the drippings of my chicken pan.



Easy---but tasty!



Trivia: According to North Dakota State University, the color that potatoes turn when they're made into potato chips can be darker or lighter depending on the source of potash (potassium fertilizer) used on the crop. This doesn't have much of an effect in North Dakota, they say, but it does in other soils where more potassium is required to raise a healthy crop.
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When I make mashed potatoes, I use sour cream, cheddar jack cheese, milk, chives, and bacon in them. Like a loaded baked potato. ANd also, instead of boiling them, I bake them and scrape the insides out. If anyone uses gravy on those potatoes, they are crazy....LOL. less

The first step is the most important for avoiding lumps. Melt your butter in your saucepan, and if you are using onions, sautee them a bit once the butter is melted. You are going to make a roux: Flour works to thicken your sauce, but if you used just flour with no butter, it would stick to itself and form dumplings. Making sure the flour is well-mixed with the butter means that the oil of the butter will keep the flour particles separated, so they can do the thickening work without sticking. So, add equal volumes of flour and butter---once the onions are browned, add your flour. To make the gravy a bit thicker, you can add an extra tablespoon if you want.



Smell the roux and watch the color as you stir it---when the flour is "raw" it won't smell delicious, but as it begins to toast it will smell good.



At this point, add your stock and drippings, and let it come to a boil (then reduce to a simmer) and let it thicken. At this point you can add salt, pepper, vinegar, and any other seasoning you like. If you want to add gizzards, or mushrooms, or anything else your guests have a hankering for, you may either do it now and serve an unstrained gravy, or you can strain the gravy, put it back in the pot, and then add your finishings.



Since this is 'laziest possible gravy,' I didn't strain it, and you can see the onions and carrots left from the drippings of my chicken pan.



Easy---but tasty!



Trivia: According to North Dakota State University, the color that potatoes turn when they're made into potato chips can be darker or lighter depending on the source of potash (potassium fertilizer) used on the crop. This doesn't have much of an effect in North Dakota, they say, but it does in other soils where more potassium is required to raise a healthy crop.
less

The first step is the most important for avoiding lumps. Melt your butter in your saucepan, and if you are using onions, sautee them a bit once the butter is melted. You are going to make a roux: Flour works to thicken your sauce, but if you used just flour with no butter, it would stick to itself and form dumplings. Making sure the flour is well-mixed with the butter means that the oil of the butter will keep the flour particles separated, so they can do the thickening work without sticking. So, add equal volumes of flour and butter---once the onions are browned, add your flour. To make the gravy a bit thicker, you can add an extra tablespoon if you want.



Smell the roux and watch the color as you stir it---when the flour is "raw" it won't smell delicious, but as it begins to toast it will smell good.



At this point, add your stock and drippings, and let it come to a boil (then reduce to a simmer) and let it thicken. At this point you can add salt, pepper, vinegar, and any other seasoning you like. If you want to add gizzards, or mushrooms, or anything else your guests have a hankering for, you may either do it now and serve an unstrained gravy, or you can strain the gravy, put it back in the pot, and then add your finishings.



Since this is 'laziest possible gravy,' I didn't strain it, and you can see the onions and carrots left from the drippings of my chicken pan.



Easy---but tasty!



Trivia: According to North Dakota State University, the color that potatoes turn when they're made into potato chips can be darker or lighter depending on the source of potash (potassium fertilizer) used on the crop. This doesn't have much of an effect in North Dakota, they say, but it does in other soils where more potassium is required to raise a healthy crop.
less

When I make mashed potatoes, I use sour cream, cheddar jack cheese, milk, chives, and bacon in them. Like a loaded baked potato. ANd also, instead of boiling them, I bake them and scrape the insides out. If anyone uses gravy on those potatoes, they are crazy....LOL. less

When I make mashed potatoes, I use sour cream, cheddar jack cheese, milk, chives, and bacon in them. Like a loaded baked potato. ANd also, instead of boiling them, I bake them and scrape the insides out. If anyone uses gravy on those potatoes, they are crazy....LOL. less