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3 large Russet potatos (peeled, quartered and boiled until fork tender)
1 tablespoon olive oil
2 cloves garlic (minced)
1 1/2 teaspoons fresh thyme
2 tablespoons unsalted butter
1/2 cup milk
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
Add olive oil to a medium-size pot and heat on medium high.
Add garlic and thyme and saute for 30 seconds, or until fragrant.
Add butter until melted.
Add the cooked potato, milk, sour cream, salt and pepper.
Use an immersion blender or regular blender to puree the potato until smooth.
Pipe or scoop mashed potato onto each cornbread “cupcake”.
For the gravy, I took a shortcut and used an instant brown gravy packet. Follow packet instructions. Then drizzle about 2 teaspoons of gravy on top of the mashed potato.