Gravy-stuffed Potatoes

  • 28 Apr - 04 May, 2018
  • Mag The Weekly
  • Cookery


· 2 cups gravy

· 3lb. russet potato, cubed

· ½ cup butter, soft

· ½ cup sour cream

· 4 egg yolks, beaten

· Salt and pepper to taste

· ½ tsp nutmeg

· Egg wash


Preheat oven to 220°C. Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily. Place the potatoes into a pot with cold, salted water and bring to a boil. Cook until the potatoes are fork-tender then drain them until completely dry. Mash while still hot. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again. To the mashed potatoes, add sour cream, butter, egg yolks, salt, pepper and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix. Transfer the mixture to a piping bag. Pipe a disc of the mash on a parchment paper-lined sheet tray. Place an ice cube of frozen gravy in the centre, and pipe more mash around the gravy cube, Freeze until the potatoes are firm, then brush with egg wash until completely coated. Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown on the outside. Serve while still hot.