Mock KFC Mashed Potatoes and Gravy

Ingredients

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Water

  Plain, clean water

  1 ½ cup or 355g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⅓ cup or 81g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  2 tsp or 12g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ tbsp or 12g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Chop the potatoes and place them in a pot. Cover completely with water, bring to a boil, and cook for 15-20 minutes until fork tender. Drain, reserving 1 1/2 cups of the cooking water.
2. Combine the cooked potatoes with the reserved 1 1/2 cups water, 1/3 cup milk, butter, and 1/2 tsp salt in a saucepan over medium heat. Bring to a boil, then remove from heat and whip until fluffy.
3. For the gravy, make a roux by combining oil with 1 1/2 tbsp of flour in a medium saucepan over medium to low heat. Stir for 20 minutes until it reaches a chocolate color.
4. Remove the roux from heat, add the remaining ingredients, and stir well.
5. Return the saucepan to medium heat, bring the gravy to a boil, then reduce heat and simmer for 10-15 minutes until thickened.
6. Serve the mashed potatoes with the gravy poured over the top.