U.S. Marines Mashed Potatoes and Brown Gravy

During Fleet Week 2004, GMA held a cook-off pitting the U.S. Marines against the U.S. Navy. The following recipe is from the U.S. Marines during Fleet Week May 27, 2004.

Ingredients

Mashed Potatoes

• 2 pounds Idaho potatoes, peeled and sliced 1/2 inch thick
• 4 tablespoons sweet butter
• 3/4 cup whole milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper

Brown Gravy

• 4 ounces all-purpose flour
• 4 tablespoon butter
• 3 cups hot chicken stock
• 2 to 10 1/2 ounces chicken gravy

Instructions

Mashed Potatoes

1. Place potatoes in a large pot with enough water to cover potatoes.
2. Bring to a boil over high heat and cook until potatoes are tender. This should take about 20 minutes.
3. Drain potatoes into a colander. Return drained potatoes to the large pot.
4. Add the butter salt, pepper and half of the milk.
5. Mash potatoes with a masher until smooth, add the remaining milk as you are mashing.

Brown Gravy

1. Melt butter in a medium size pot.
2. Add the flour and stir together constantly with a wooden spoon until flour butter mixture begins to brown.
3. Slowly add the hot liquid, stir with a wire whisk until all the stock is absorbed and there are no lumps.
4. Then add the gravy and bring to a boil stirring constantly and simmer for 10 minutes.
5. Strain gravy and serve with the potatoes.

Attribution

Recipe used with permission from: Food Service Company from Headquarters and Service Battalion, 2d Force Service Support Group, II Marine Expeditionary Force in Camp Lejeune, North Carolina.