Fluffy Whipped Potatoes with Creamy Turkey Gravy

Fluffy Whipped Potatoes with Creamy Turkey Gravy

INGREDIENTS

• - FLUFFY WHIPPED POTATOES
• -3 pounds Russet or Yukon Gold potatoes
• -2 teaspoons salt
• -1 (12 oz.) can PET® Evaporated Milk
• -1/4 cup butter
• -1/4 teaspoon pepper
• - CREAMY TURKEY GRAVY
• - Pan drippings from oven-roasted turkey
• -1 (14 1/2 oz.) can chicken broth
• -1/2 cup cold water
• -1/3 cup Pillsbury BEST® All Purpose Flour

INSTRUCTIONS

For Fluffy Whipped Potatoes: PLACE potatoes and 1 teaspoon salt in 4-quart saucepan. Add enough water to cover by 1-inch. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork tender. Drain.

MICROWAVE 1 cup evaporated milk in small microwave-safe bowl on HIGH 1 minute. Return drained potatoes to saucepan. Heat potatoes over medium heat about 1 minute to remove excess moisture. Remove from heat. Add butter, warm milk, pepper and remaining 1 teaspoon salt to potatoes. Beat with electric hand mixer on medium speed until fluffy.

For Creamy Turkey Gravy: REMOVE cooked turkey from roasting pan. Place roasting pan on stovetop, across 2 burners. Add chicken broth to pan drippings. Bring to a boil over medium heat, scraping bottom of pan to loosen browned bits. Strain broth mixture through sieve. Measure 2 cups strained broth and place in medium saucepan. (Add water to broth, if necessary, to equal 2 cups.)

WHISK cold water and flour in small bowl until completely blended. Whisk into broth in saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in remaining 1/2 cup evaporated milk. Adjust seasonings to taste. Serve gravy with potatoes.

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