Today’s post isn’t exactly a recipe, it’s more of a tip or trick to easy gluten free brown gravy!
Small or baby golden or red potatoes- peeled
1 quart of beef bone broth
1-2 cups of water
1 tbsp butter
1 garlic clove minced
Salt and pepper to taste
Put your potatoes in a sauce pan or small pot and cover them in the bone broth, add the 1/2 cups if necessary to cover the potatoes in liquid. Be careful not to add an excessive amount of water, or it will yield a thin gravy. Add a sprinkle of salt.
Heat to boil and simmer until the potatoes are soft and easily smashed with a fork. 20-30 mins approx. depending on size of potatoes. The softer the better…
Remove potatoes from liquid and place in a bowl, add butter, salt and pepper and smash into mashed potatoes or whip with mixer if you prefer.
Observe your broth, it should be thick now. The starch from the potatoes will have turned it into gravy! Taste! Season with salt and pepper or anything else you like!
* if the broth is not quite thick enough, due to adding too much water, add tapioca, corn or arrowroot starch/ water mixture to thicken to your liking.