Fluffy Mashed Potatoes and Turkey Gravy

Serves: 5 - 6

Time: 35 minutes

Difficulty: It’s like I’m not cooking - easy

Healthy Level: Wright in the Middle

Listening To: Music - I Love My 00’s R&B, playlist

INGREDIENTS:

• 2 pounds of small red and purple potatoes, halved

• ¾ stick butter

• 1 ounce heavy whipping cream

• 2 tablespoons of Greek Yogurt

• 4 tablespoons all-purpose flour

• Salt and Pepper to taste

• 1 sprig of thyme for garnish

• Drippings from Roasted Turkey should be about 2-3 cups

• 4 cups turkey stock

DIRECTIONS:

1. Place halved potatoes into an Instant-Pot and cover with 2 cups of turkey stock. Place on high-pressure cook for 20 minutes. You can also boil water and add the potatoes and cook for 25 minutes or until soft.

2. Once the potatoes are done, drain most of the liquid out. Mash while adding in ½ of a stick of butter, heavy whipping cream, greek yogurt and salt and pepper to taste. Once fluffy and creamy, to a consistency you desire, stop mashing. Top with the sprig of thyme for garnish.

3. Melt the remaining butter in a saucepan. Whisk in the flour and once incorporated, begin whisking in the turkey drippings, being sure to strain out any big pieces. Begin whisking in the other two cups of turkey stock until the desired consistency of gravy. Serve over the mashed potatoes once done.