Military Recipes
U.S. Marines Mashed Potatoes and Brown Gravy
During Fleet Week 2004, GMA held a cook-off pitting the U.S. Marines against the U.S. Navy. The following recipe is from the U.S. Marines during Fleet Week May 27, 2004.
Ingredients
Mashed Potatoes
- 2 pounds Idaho potatoes, peeled and sliced 1/2 inch thick
- 4 tablespoons sweet butter
- 3/4 cup whole milk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
Brown Gravy
- 4 ounces all-purpose flour
- 4 tablespoon butter
- 3 cups hot chicken stock
- 2 to 10 1/2 ounces chicken gravy
Instructions
Mashed Potatoes
- Place potatoes in a large pot with enough water to cover potatoes.
- Bring to a boil over high heat and cook until potatoes are tender. This should take about 20 minutes.
- Drain potatoes into a colander. Return drained potatoes to the large pot.
- Add the butter salt, pepper and half of the milk.
- Mash potatoes with a masher until smooth, add the remaining milk as you are
mashing.
Brown Gravy
- Melt butter in a medium size pot.
- Add the flour and stir together constantly with a wooden spoon until flour butter mixture begins to brown.
- Slowly add the hot liquid, stir with a wire whisk until all the stock is absorbed and there are no lumps.
- Then add the gravy and bring to a boil stirring constantly and simmer for 10 minutes.
- Strain gravy and serve with the potatoes.
Attribution
Recipe used with permission from: Food Service Company from Headquarters and Service Battalion, 2d Force Service Support Group, II Marine Expeditionary Force in Camp Lejeune, North Carolina.