Mashed Potatoes with Hearty Vegetable Gravy
A colorful `twist to a classic comfort food.
Servings 8 servings
- 8-10 Russet potatoes
- 2 Tablespoons butter
- 1 cup Greek Yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup onion minced
- 4 Tablespoons butter
- 2/3 cup flour
- 2 1/2 cups 2% milk
- 1 Tablespoon Better than Bouillon” chicken base
- 1 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Chicken
- 1-2 small zucchini squash chopped
- 1 red bell pepper chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 1/2 cup rotisserie chicken shredded
Wash, chop and boil for approximately 15 minutes or until potatoes are very soft.
Drain potatoes and return to pot. Add butter and Greek yogurt and mash the potatoes. I like to use an electric mixer.
Sauté onions in butter in a medium saucepan until onions are soft and translucent. Mix in the flour to form a paste.
Pour in half of the milk and whisk continually until well-combined with a wire whisk.
Add the rest of the milk and the bouillon and continue whisking until mixture thickens and begins to bubble. Remove from heat.
Add the frozen peas and cooked veggies. Continue occasionally stirring until the peas are soft. Add shredded chicken. Season with salt and pepper.
Serve gravy atop the potatoes and enjoy!