Mashed Potatoes and Gravy

1.PREPARING AND COOKING THE POTATOES Peel and clean potatoes. Cut into even, large-diced pieces. Place into medium sized pot and cover with cold water. Water should be 1 inch above potatoes. Add salt to water and bring to a rolling boil. (Optional: Use broth instead of water). Reduce heat to medium and cook for 14-16 minutes. Once done, drain into a colander and set aside. Tip: Potatoes are done when you can stick the tip of a paring knife inside and it easily slides off or splits the potato.

2.MAKING THE SLURRY MIX Add cornstarch and broth into a small mixing bowl. Mix thoroughly. Set aside

3.MAKING THE GRAVY Add broth to a medium size sauce pot. Set heat temperature to medium-high. Add French Onion mix and stir. Add a pinch of black pepper and stir. Bring mixture to a boil. Reduce to simmer, add half of slurry mix while stirring. Add more slurry mix as needed until desired thickness is reached. Add salt and pepper to taste. Keep warm on low heat. Set aside

4.SEASONING COOKED POTATOES Using the same pot potatoes were cooked in, add butter. Place food mill on top of pot and mash all potatoes into the pot. Add parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Mix thoroughly. Add 1/2 cup of milk and mix until you reach desired thickness. If necessary, add more milk for thinner consistency in texture. Keep warm on low heat. Set aside. ENJOY!