V.A. Vandevere's Mammoth Mashed Potato Mountain
This dish is a grand, comforting side that pays homage to the ambitious, towering designs of impresario V.A. Vandevere. Creamy, rich mashed potatoes are piled high, crowned with crispy fried onions and a savory gravy drizzle, creating a dramatic presentation worthy of any spotlight. It’s a hearty addition to a celebratory meal.
Directions
- 1
Boil the potatoes: Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
- 2
Drain and mash: Drain the potatoes thoroughly and return them to the hot pot. Mash them with a potato masher or a fork until mostly smooth. Do not overmix, or they can become gummy.
- 3
Add dairy and seasonings: Add the warm whole milk, softened unsalted butter, sour cream, garlic powder, kosher salt, and black pepper to the mashed potatoes. Stir until fully incorporated and creamy. Taste and adjust seasoning as needed.
- 4
Prepare the gravy: In a small saucepan, whisk together the condensed cream of mushroom soup and beef broth. Heat over medium-low heat, stirring occasionally, until the gravy is warm and smooth.
- 5
Assemble the mountain: Transfer the mashed potatoes to a serving dish, mounding them high into a 'mountain' shape in the center of the platter.
- 6
Garnish: Drizzle a generous amount of the warm mushroom gravy over the mashed potato mountain. Sprinkle the entire surface with crispy fried onions and chopped fresh chives.
- 7
Serve immediately: Serve the Mammoth Mashed Potato Mountain warm, allowing guests to scoop from the impressive peak.