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Turkey and Gravy over Mashed Potatoes
Rachel Kim

Turkey and Gravy over Mashed Potatoes

The holiday-looking cafeteria tray appeared year-round: pale sliced turkey, smooth gravy and an oval scoop of mashed potatoes. This home batch uses one saucepan and one skillet to make six portions. Warming deli-cut roast turkey in finished gravy prevents it from drying out, and russet potatoes create the familiar fluffy, not rustic, mash.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb russet potatoes peeled and cubed
  • 6 tbsp unsalted butter divided
  • 3/4 cup warm whole milk
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp white pepper divided
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium turkey or chicken broth
  • 1 tsp poultry seasoning
  • 1 1/2 lb thick-sliced cooked roast turkey

Method
 

  1. Boil potatoes in salted water until very tender, about 15 minutes, and drain well.
  2. Mash with 3 tablespoons butter, warm milk, half the salt and half the white pepper until smooth.
  3. Melt remaining butter in a skillet, whisk in flour for 1 minute and gradually whisk in broth.
  4. Add poultry seasoning and remaining salt and pepper and simmer until smooth and lightly thickened.
  5. Lay turkey slices in the gravy, cover and warm gently for 5 minutes without boiling.
  6. Serve turkey and gravy over rounded scoops of mashed potatoes.