No holiday dinner is complete without amazing mashed potatoes and gravy as a side dish. This is the one that the kids will remember for years to come and grandpa will always add a little extra to his plate. These recipes below use our 100% grass fed beef bone broth to add flavor and a texture that will make your family say, “Yum!”
Our chef, John Dallet, says: “Beef broth gives this recipe extra deep flavor yet still light, fluffy and lump-free.”
Mashed Potatoes With Rich Beef Broth And Cheddar Cheese
|Prep Time: 15 minutes
||Cook Time: 15 min.||Serves: 12|
|3 lbs||Baking (russet) potatoes, about 5 each,
peeled and cut into 2-inch chunks
|1||Clove of Garlic, crushed|
|2 tsp||Kosher or pink salt|
|3 tbsp||Butter, diced|
|2/3 cup||Western Grassfed Beef Bone Broth|
|4 oz||Sharp Cheddar Cheese|
Preheat the oven to 350 degrees.
Place the potatoes in a large pot and just cover with water by a few inches. Bring to a boil over medium-high heat and add garlic clove and generous pinch or two of salt. Cook for about 20 minutes or until the potatoes are tender.
Heat the milk and beef bone broth in a separate saucepan over medium-low heat or in the microwave until warmed through.
Drain the potatoes well and return them to the pot over medium-high heat. Cook for 1 minute (to evaporate any excess moisture), turn off heat, and then mash with a potato masher.
Add butter, mashing until well incorporated, add half the heated broth/milk mixture.
Continue to mash adding the remaining broth mixture, season with salt as needed, stirring to incorporate.
Place casserole dish in the oven to heat for 1 minute, remove and scoop mashed potatoes into dish and smooth the top with a spatula.
Grate cheese on top and place back in the oven until melted, about 8 minutes, serve warm.
Holiday Gravy with Beef Bone Broth
|Prep Time: 10 minutes
||Cook Time: 15 min.||Serves: 12|
|2 tbsp||Flour, measured carefully|
|12 oz||Western Grassfed Beef Bone Broth|
|2 tbsp||Turkey pan drippings from roasting pan, optional|
|1 1/2 tsp||Fresh thyme, chopped or 1 tsp dried thyme|
|1 1/2 tsp||Fresh sage, chopped|
|1 dash||Worcestershire sauce|
|Kosher or pink salt|
|Freshly ground pepper|
In separate saucepan over medium-high heat prepare a roux by melting butter and adding flour, stirring with a whisk until bubbly and golden brown, about 2-3 minutes.
Remove from heat, carefully pour cooked roux into a small bowl, scrap pan clean with high temperature spatula, spread around bowl to let cool, place in refrigerator for 5 min.
Once roux is cooled, bring beef bone broth and turkey drippings to a simmer in a saucepan and scrape roux into simmering broth, whisking constantly.
Turn heat to high until it reaches a rolling boil, add remaining seasonings and salt a freshly ground pepper to taste. Turn down to medium and let simmer, about 5-10 minutes.
Thank you so much to our very own Chef John Dallet for sharing these recipes with us.
Not only does our 100% grass fed, grass finished beef bone broth add flavor and a smooth texture to recipes, but it is full of goodness for your body and your health. To learn more about the benefits of adding beef bone broth to your diet, check out our blog on this Superfood.
At Western Grassfed Beef we sell cut beef bones so you can make your own bone broth, and we sell our tasty Beef Bone Broth, pre-made, in easy pour pouches for your convenience. However you choose to, we know that when you add bone broth to your diet, you will taste and feel the difference!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.
Submitted by Chef John Dallett of Western Grassfed Beef