A rich, bold stout-based beef gravy with a hint of mustard served over a bed of creamy mashed red potatoes- these whipped mashed potatoes with Dijon stout gravy are the ultimate side dish for any meat & potatoes meal.
Every year for St Paddy’s Day we enjoy some variation of Corned Beef & Cabbage. It’s tradition. And I almost always let my brisket slow cook.
When it’s done? It’s so tender it’s like slicing through butter. The cabbage and carrots are like little sponges that absorb every ounce of the magically delicious broth.
We pair it with a good glass of stout, and colcannon and you might find you open your mouth to talk only to have ‘Top of the morning to ya’ tumble on out.
But, if you’re looking to up the anti, trust me, and include these creamy whipped mashed potatoes topped with our thick, rich Dijon stout gravy.
This twist on the classic is 100 % drool-worthy. You’ll be left wondering where it’s been all your life.
The mustard and the stout pair perfectly. I will warn you though to pick a stout you’d actually like to drink because the stout flavor comes through in this dish loud & clear.
Beef broth and stout are stirred into a traditional roux and whisked, whisked, and whisked some more to thickened brown gravy perfection. Try a spoonful. It sure is good sippin’.
Move over colcannon, step aside bangers and mash, there’s a new shining spud dish this St Paddy’s Day season. Fix your favorite Irish entrée and serve it with side of simple creamy whipped red potatoes, drowning with a bold stout gravy.
Serve your meal with a pint of cold craft beer, because what holiday better embraces both good home cooking and bold beer than Saint Patrick’s Day?
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Whipped Mashed Potatoes with Dijon Stout Gravy
- 3 pounds red potatoes peeled (optional) and cubed
- 2 tbsp + 1/4 cup unsalted butter
- 2/3 cup heavy cream divided
- 1/4 cup all-purpose flour
- 8 ounces stout beer something you would drink
- 22-24 ounces beef broth
- salt and black pepper to taste
- 1 tbsp dijon mustard
- chopped fresh parsley for garnish (optional)
- In a large soup cover the cubed potatoes with cold water just until the potatoes are completely covered. Lightly salt the water. Let the water come to a rolling boil, and then turn down the heat just a bit so it doesn't bubble over. Continue cooking the potatoes until they're fork tender, or about 20-25 minutes. Strain the potatoes, run under cold water for 30 seconds, and then transfer to the bowl of a stand mixer. Add 2 tablespoons of the butter and 1/3 cup heavy cream to the mixing bowl. Use the whisk attachment to whip them until they've reached the desired mash. Cover the mixing bowl with foil to keep warm until you are ready to serve.
- Melt the butter over medium heat in a large skillet. Add in the flour and cook, whisking constantly, for 2-3 minutes or until golden (this allows the four taste to cook out). Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken. Season with salt and black pepper, to taste. Bring the sauce to a boil over medium high heat and then reduce the heat to a simmer and let the gravy cook, stirring occasionally, for about 5-6 minutes. Whisk in the mustard and remaining 1/3 cup of heavy cream. The gravy should be thick and creamy, nicely sticking to and coating the back of a spoon, and will taste subtly like the beer you add to it. If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.
- Pour a liberal amount of gravy over a serving of the mashed potatoes and serve them as a side with any traditional Irish meal, or pair them with chicken, grilled meats, or burgers.
recipe adapted from Cooking & Beer