Mashed Potatoes and Gravy

recipes courtesy of Rachel Ray

Smashed Potatoes

2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk

Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

3-Condiment Pan Gravy

2 tablespoons butter
1/4 medium onion, finely chopped
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

Return cake pan to stovetop on medium heat. Add butter and onion to pan. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.