Tip: Potatoes and Gravy
Written by Jenny Venegas from Aunt GG’s

Potatoes and gravy Mashed potatoes—I don’t have a hard fast recipe, but this is what I do.

Peel off half the skin of potatoes cut and boil I. Water until soft– about 12 min.  Drain water. Mash potatoes until creamy. Add lots of butter and salt to taste. Can also add chicken bullion or Turkey drippings instead of salt. Add milk or cream to desired creaminess. Add a dollop of sour cream for a bit of tang if desired. Serve in bowl with a couple pats of butter and lightly sprinkled with paprika.

Gravy– same thing, no hard and fast recipe.

Melt a couple of Tbls of butter in cast iron or other skillet. When melted, add a few spoon heaps of flour. Whisk. Will be a little chunky. If you have turkey drippings, add a cup or two and whisk flour/butter mixture until no lumps. Add milk. Keep cooking until a soft boil. It will start to thicken. Continue to whisk until desired thickness. If it gets too think, add more milk and whisk. If you do not have drippings, bullion will work. Use 1 cube or teaspoon per cup of liquid.

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