Whipped Potatoes With Dijon Stout Gravy
Whipped potatoes with Dijon stout gravy are the ultimate side dish for any meat and potatoes meal. A rich, bold beef gravy infused with heavy bodied beer and a hint of mustard compliments this bed of creamy mashed red potatoes. The perfect way to add a taste of Ireland to any meal!
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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.
Every year for St. Patrick’s Day, I love to serve up Irish fare like corned beef and cabbage.
And I absolutely love taking it to the next level by serving up these.
The basic process of making these whipped potatoes is pretty much the same as making most mashed potato recipes.
The real difference lays in the gravy.
Again, the process is similar but the addition of a bold stout and a hint of dijon mustard really make this gravy shine.
Ingredients
Let’s break this down into a set of ingredients for the potatoes and another for the gravy.
For the potatoes, you need:
- Red potatoes– Cube them and peel them if you want.
- Butter- Unsalted
- Heavy cream– Don’t substitute a lighter dairy product
For the stout gravy you’ll need:
- Butter and flour– To form a roux
- Heavy cream– Again don’t substitute for a lower fat dairy for the best results.
- Stout beer– Make sure it’s a beer you would drink since the flavor really comes through.
- Beef broth– The amount will vary slightly depending on how thick you like the gravy
- Dijon mustard
- Spices– Salt, pepper, and chopped fresh parsley
How to Make Whipped Red Potatoes
Start by making the potatoes.
To do it, cover the cubed potatoes with water in a large soup pot and lightly salt the water.
Bring the water 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.
Once they are fork tender, strain them and run them under cold water for 30 seconds.
Then transfer the cooked potatoes 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 your desired consistency.
Cover the mixing bowl with foil to keep warm until you are ready to serve.
How to Make Dijon Stout Gravy
Once you’ve whipped the potatoes, you can make the gravy.
To do it, melt the butter over medium heat in a large skillet.
When the butter has melted, whisk the flour into the skillet, stirring constantly for about 2-3 minutes or until the mixture reaches a golden pastey consistency.
Once the roux has formed, whisk in the beer and broth and keep whisking until there are no clumps and it begins to thicken.
Season with salt and black pepper, to taste.
Bring the gravy to a boil over medium high heat.
Once the gravy boils, 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.
At this point, the gravy should be thick and creamy, nicely coating the back of a spoon.
Pour it over potatoes or other dishes like corned beef or even roast beef.
Enjoy!
What to do with Leftover Whipped Potatoes
Don’t throw out your leftover potatoes!
You can use them in hot roast beef or turkey sandwiches or even use them as a topping on shepard’s pie.
What to do with Leftover Gravy
Again don’t throw out your leftover gravy!
You can do so many things with it! Some favorites include:
- stirring it into beef based soups
- serving it with fries to make sort of a poutine
- add it to meatballs and serve them pub style over mashed potatoes
- stir it into pasta with sauteed mushrooms and sour cream
The possibilities are endless!
Can you freeze leftover gravy?
Yes!
To freeze it, let it cool and then spoon it into ice cube trays.
Freeze the gravy in the trays and once the gravy cubes are frozen transfer them to a freezer safe bag.
Thaw in the microwave.
Tips and Tricks
- You can absolutely substitute low sodium beef broth for regular beef broth if you want to keep more control over how salty it is.
- The gravy will be fairly light in color. If you’d like it darker, stir in a teaspoon or so of Gravy Master.
- You don’t have to peel the red potatoes if you don’t want to.
- If the gravy tastes too bitter, stir in a touch of sugar to cut through the beer taste.
Other St. Patrick’s Day Recipes
These whipped potatoes with Dijon stout gravy are the perfect Saint Patrick’s Day side but delicious any time.
Make them and enjoy!
Looking for other St. Patrick’s Day recipes?
Try these:
- Steak & Guinness Pie
- Andes Mint & Oreo Chocolate Cupcakes
- Irish Beef Stew
- Guinness Burgers with Irish Cheddar & Bacon
- Luck O’ The Irish Jello Shots
- One Pot Corned Beef with Cabbage & Potatoes
- Shamrock Shakes (McDonald’s Copycat)
- Irish Potato Pie
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Whipped Mashed Potatoes with Dijon Stout Gravy
Ingredients
- 3 pounds red potatoes peeled (optional) and cubed
- salt
- 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)
Instructions
- 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.
Notes
- You can absolutely substitute low sodium beef broth for regular beef broth if you want to keep more control over how salty it is.
- The gravy will be fairly light in color. If you'd like it darker, stir in a teaspoon or so of Gravy Master.
- You don't have to peel the red potatoes if you don't want to.
- If the gravy tastes too bitter, stir in a touch of sugar to cut through the beer taste.
Nutrition
recipe adapted from Cooking & Beer
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Excellent way to jazz up this homestyle classic!
Thanks! I love a good new twist on a traditional fav.
Yum! I bet this is delish! No need for drippings, here!
Mollie
Plates licked clean and everything, Mollie!