Ingredients
7 medium red potatoes, peeled (3 pounds)3 teaspoons salt1/4 cup olive oil2 garlic cloves, minced1 tablespoon minced fresh parsley1 teaspoon salt, divided1/2 teaspoon pepper, dividedGRAVY:1 cup meat drippings1 tablespoon cornstarch2 tablespoons cold water
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm.
Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.
