Ingredients
2tspbeef bouillon
2tspchicken bouillon
2½cupshot water
5tspflour
⅓cupwhole milk,plus additional milk as needed
1½cupscold water
7tbspunsalted butter,divided
¾tspkosher salt
1½cupsinstant mashed potato flakes
ground black pepper,to taste
Preparation
Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk for about 5 minutes until the mixture turns a light golden brown.
Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently for about 5 minutes until the mixture is the desired consistency.
Season the gravy with black pepper and keep it warm over low heat while making the mashed potatoes.
In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add 3 tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
Remove the pan from the heat and add the potato flakes, whisking while adding. Whip the potatoes until they’re light and fluffy, adding additional milk or water to adjust the consistency according to preference.
Place the remaining butter on top of the potatoes and let it melt.
Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately. Enjoy!
