Serves 8 - 10

Rustic Mashed potatoes
4 pounds of potatoes
1 cup sour cream
2 sticks salted butter, clarified
Salt and Pepper to taste
Chives
Milk (if potatoes are too dry)

Dice and boil the potatoes in salted water for 10-15 minutes until tender and cooked through.   Drain and dump the potatoes in a large bowl. Add the clarified butter. Add the sour cream and whip until smooth.  Add more sour cream or a little milk if it’s too thick. Top w/gravy and chives.

Brown Gravy
4 T Salted Butter
4 T Flour
2 cups whole milk (heated)
Salt and Pepper to taste

Heat milk to scalding. Set aside.
Melt butter in a large high-sided skillet. Sprinkle flour over melted butter and whisk constantly until roux browns to desired color (dark brown but not burned).
Gradually add the milk, whisking as you go. The gravy will thicken when it comes to a boil. Season with salt and pepper. Serve over mashed potatoes