Marbled Mashed Potatoes and Gravy

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  • 5 (1)
60 MIN
8 SERVING
Medium

PROTEIN

46g

CARBS

239g

CALORIES

1787kcal

SUGAR

30g

cholesterol

358mg

FAT

29g

Ingredients

Serving

yukon gold potatoes ( peeled and cut into large chunks )

4 potato medium

sweet potato ( peeled and cut into large chunks )

2 medium

salt ( for cooking water )

1 tsp

salt

1/2 tsp

pepper

1/4 tsp, whole

milk ( of any kind )

1/3 cup

egg ( optional more info in step 5 )

1 medium

olive oil ( or butter )

2 tablespoon

butter ( olive oil or lard )

3 tbsp

all purpose flour ( or a gluten-free all purpose )

4 tbsp

broth ( or reserved water from cooked potatoes )

2 cup

pepper

1/4 tsp, whole

salt

1/4 tsp

Marbled Mashed Potatoes and Gravy

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  • 5 (1)

Instructions

Step 1

Place cut potatoes in a large saucepan and add water to about one inch above potatoes. Add 1 teaspoon salt.

Step 2

Boil potatoes until fork-tender, about 30-40 minutes.

Step 3

Drain potatoes and reserve 2 cups of the potato cooking water for the gravy.

Step 4

Separate the sweet potatoes into a small bowl with 1 tablespoon of the olive oil or butter and mash with a fork.

Step 5

Mash white potatoes with a potato masher or use a hand mixer on the lowest speed and blend in salt, pepper, coconut milk (or broth), egg, and remaining olive oil/butter.(1 egg (optional, for added creaminess – you’ll need a little more butter or milk if you omit this, however))

Step 6

Place white potatoes into a serving dish and then gently swirl the sweet potatoes into them.

Step 1 (Gravy)

Place butter/olive oil or lard in a small saucepan and heat just until melted. Add flour and whisk to make a thick slurry.

Step 2 (Gravy)

Add reserved potato water (or broth), pan drippings, salt and pepper, and whisk to combine.

Step 2 (Gravy)

Boil until thick, about 5 minutes. If gravy ends up too thick, add water or broth in order to thin to desired consistency.

Traditions. I personally think that no matter your athletic aspirations or health inclinations, you shouldn’t forgo traditions. That being said, I also think you shouldn’t forgo your health. It’s a sticky dilemma. This dilemma can be solved with a few simple updates to traditional foods that bring back so many memories. Food experiences are often so intertwined with memories and experiences with loved ones that it’s hard to untangle them from emotional comfort and nostalgia.

I, too, cherish food traditions. I love a big golden turkey coming out of the oven for Thanksgiving just as much as I love that slice of pie. The tastes and smells of these particular foods put me in my grandparent’s kitchen, talking amongst my aunts and uncles, feeling loved. Just because you’ve adopted a healthy lifestyle doesn’t mean it needs to be a different experience. Holidays are one of the occasions that I abide by an 80/20 rule, especially if I’m not in charge of the menu planning. I eat clean most of the time so my aunt’s signature holiday dessert can count for that 20% where I allow myself to not worry as much about what I’m eating. If you’re in charge of the menu, you can easily substitute a few healthier ingredients for traditional holiday foods or change up the menu a bit to accommodate your clean eating goals.

The following recipes are a full holiday meal spread of traditional fall foods made with clean ingredients. This meal accommodates serving about 6 to 8 but can easily be scaled up for a larger group. The full meal will take you about 2 to 2 ½ hours to prepare if only one person is cooking. I’ve included a few sequential notes to help with timing each dish at the end. On the menu: Roasted Cornish Game Hens, Marbled Mashed Potatoes with Gravy, Kale and Quinoa Stuffed Squash, and Creamy Mushroom Green Beans with Crispy Shallots. For dessert, try a dairy-free pumpkin pie! I’m thankful to experience these traditions and share healthier foods with my family both near and far. The time spent bonding around the table with family is truly a time to be cherished.

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