Smooth and silky smoked yellow onion gravy served over classic buttery garlic mashed potatoes.
I love mashed potatoes they are an absolute classic, but there is only so much you can do before you stray too far from it. Now like most people I prefer mines with a savory brown gravy or a classic peppercorn white. It can never go wrong. Sometimes I want a change and that’s when I started adding smoked pieces to my gravy to change it up. When I’m smoking anything I always fill a rack with vegetables because I don’t always know what I want to make but if I have smoked veggies laying around I know I’ll do something fun with them. I also love smoking undesirable cuts to throw into soups, stews or season my sauces and gravies. For this recipe I kept it simple I took my normal go to gravy recipe which is just simple flour, butter, and milk with the addition of added smoked onions and garlic to it. That way I don’t have to try and harvest drippings from the smoker to add some more smoked flavor to my side dishes. This is one of many smoked recipes this week make sure to follow my Pinterest for bonus photos! Check out my tips and tricks below for the best smoked onion gravy. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
boil then lower your heat: for perfect mashed potatoes you want to start them in cold water so that the potatoes cook from the inside out. then you need to season generously with salt and bring everything to a boil. once at a hard boil reduce your heat to medium so that the hard boil doesn’t cause the potatoes to bang together and start breaking apart.
large chunks of potatoes: just like you don’t want your potatoes banging together from the boil you don’t want small chunks either. small chunks are convenient in saving time but the smaller the chunks the more water is absorbed into the potato so that’s why you leave potatoes quarter instead of small dices
mash them hot: if your making mashed potatoes as a do ahead that’s fine. but you need to complete them. so that requires you to mash them hot so that way they don’t need to be reheated later. they will get less waxy and starchy.
keep them warm over a double boiler: reheat and stirred potatoes tend to get waxy and starchy so you want to avoid reheating and moving them around over and over. the best way i like to reheat my potatoes is by committing to baking them like mac and cheese in a nice deep dish when its time to serve or over a double boiler water bath over a gentle simmer.
don’t have smoked onions? this recipe is my standard go-to mashed potato recipe. so if you don’t have any smoked onions that’s fine swap them out for the regular ones. maybe throw in some smoked meats if you have it.
add enough flour: the key to a great gravy is flour and that thickens your broth. flour is important because it keeps your gravy together and it gives it color. a key step to proper gravy is cooking your flavor enough to develop the right color. the general rule of thumb is your gravy will be the color of the roux so if you like a darker cook the flour longer. if you gravy is oily add in more flour or cool it and remove the surfaced fat from the top.
slice the onions: i have definitely made the mistake of throwing intact items into the smoker only to give all that time and the smoke never penetrates. that’s why its important to expose the flesh of the veggies you want to smoke. so it hits all the layer past the skin.
SIMILAR INGREDIENTS TO:
- CHEESY JARLSBERG MASHED POTATOES
- JALAPENO CHEDDAR MASHED POTATOES
- MINI MEATLOAF CUPS W/ WHIPPED PARMESAN MASHED POTATOES
ENJOY THIS RECIPE WITH:
- HERB ROASTED CHICKEN W/ ROASTED GARLIC BROWN GRAVY
- PORKCHOPS AND BROWN GRAVY
- CHICKEN FRIED STEAK W/ POBLANO GRAVY
CREAMY GARLIC MASHED POTATOES
- 4-6 Large Russett Potatoes, peeled and quarted
- 1 Smoked Garlic Bulb, minced
- 1c Heavy Cream, warmed
- 1Tb Rosemary, chopped
- 1/2c Butter, softened
SMOKED ONION GRAVY
- 1 Yellow Onions, smoked and diced
- 1 Garlic Bulb, smoked and minced
- 2c Vegetable Stock
- 4Tb Flour
- 4Tb Butter
- SMOKE ONIONS: Smoke onions and garlic bulbs with hickory wood at 250F for 2 Hours.
- MAKE POTATOES: Place peeled and sliced potatoes in a pot. Add in salt then bring to a boil. Reduce heat and boil for 30 minutes till fork tender. Once cooked drain the water from the potatoes.
- MASH: Mash potatoes with butter, cream, garlic, and rosemary. Mash till its at your desired texture and consistency if it seems a little dry add in more cream and butter. Season generously with salt and pepper.
- MAKE ROUX: In a sauce pan add in butter and onions. Sauté until some color starts to form so about 3 minutes. Add in flour and cook for five minutes till flour is nice and dark.
- MAKE GRAVY: Add in vegetable stock and whisk till it starts to boil and thicken. Add in smoked garlic that you minced and season with salt and pepper. Serve with silky mashed potatoes