Creamy Mashed Potatoes with Peppered Jerky Gravy
Prep Time: 20 mins, Cook Time: 30-45 mins
Ingredients
| 5-6 lbs. | Yukon gold potatoes, peeled & cut into chunks |
| 1 Cup | Unsalted Butter, softened |
| 1 Cup | Table or Heavy Cream |
| To Taste | Salt & Pepper |
| Optional Garnish | Sliced chives |
| 1 Bag | Jack Link’s Peppered Beef Jerky (80gm), finely chopped |
| 4 tbsp | Unsalted Butter |
| 3 tbsp | All-Purpose Flour |
| 2 ½ Cups | Beef Broth |
| 1 tsp | Garlic Powder |
| 1 tsp | Onion Powder |
| 1 Cube | Beef Bouillon |
Instructions
CREAMY MASHED POTATOES
- Place potato chunks in a large pot and cover with water. Bring to a boil and reduce heat to medium, simmering for 15-20 minutes or until the potatoes are fork-tender. Strain and return potatoes to the same pot or large mixing bowl.
- Add butter and cream and mash the potatoes using a potato masher.
- Add salt and pepper to taste and continue to mash the potatoes until they take on a smooth, creamy texture. Transfer to a serving dish.
PEPPERED JERKY GRAVY
- Melt butter in a medium saucepan over medium heat. Add flour and stir continuously until the mixture turns golden brown.
- Whisk in the beef broth in ½ cup increments. Add garlic powder, onion powder, the bouillon cube, and 2/3 of the Jack Link’s Peppered Jerky bits.
- Reduce heat to medium-low and stir occasionally until the gravy is thick (About 6-8 minutes). By this time, the sauce will be infused with savoury flavour from the peppered jerky! Add salt & pepper to taste.
- Serve the peppered jerky gravy over your mashed potatoes and sprinkle with the remaining jerky bits and chives. Enjoy!
