Thanksgiving - Mashed Potatoes & Gravy

Mashed Potatoes
Enough for 30 guests

10 lb Potatoes, peeled, large cubes
1 lb Butter, large cubes  
2 c Cream or Milk, I use cream on a special occasion
Salt and Pepper




1. In a large pot add potatoes and cover with cold water and bring to a boil over high heat.
2. In a small pan warm milk or cream. Do not boil.
3. Boil potatoes until fork can sink into them easily.   
3. Turn burner off. Drain water from potatoes and set back on hot burner.
4. Once extra moisture has steamed off add ¾ of the butter and give it couple of minutes to start melting.
5. With a potato masher or large spoon mash the potato and butter together.
6. Add ½ of the warm cream and mix with a mixer.
7. If the potatoes seem hard to mix then add more cream in small amounts.
8. Whip until smooth and creamy.
9. Salt and pepper to your taste.

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Home-Style Gravy
Enough for 30 guests

6 to 7 c Stock *
1 cup Cold Water
2/3 c Flour
Salt and Pepper

1.    In a pan over high heat, bring stock to a boil. It is up to you if you strain the liquid first. *My family likes all the bits and pieces from the turkey to be in our gravy, hence the Home-Style.
2.    In a cup (I use a coffee cup at home), mix water and flour with a fork. Add the mixture to the stock and stir stock right away. For lump prevention, be sure to stir the flour as you pour it into the stock.   
3.    Bring the gravy back to a rolling boil, stirring constantly. Cook for at least 3 minutes. If you like thicker gravy, add more flour but make sure to use the water method.
4.    Salt and pepper to taste.