KFC Mashed Potatoes and Gravy
2½ cups hot water
2 tablespoons butter
½ cup margarine
1 teaspoon salt
2½ cups Idaho potato flakes
¾ cup milk
1½ tablespoons melted shortening
3 tablespoons bread flour
2 tablespoons all-purpose flour
1 (10-ounce) can condensed chicken stock
1 (10-ounce) can-full of water
¼ teaspoon salt
1/8 teaspoon Accent seasoning
1/8 teaspoon ground black pepper
2 chicken bouillon cubes
1 (10-ounce) jar Franco-American beef gravy
Pinch ground sage
Heat the water for the potatoes. Add the butter and margarine.
Add the salt and cook for 2 minutes. Add the potato flakes and mix till it looks like regular potatoes. Add milk to get the proper consistency.
For the gravy, prepare a roux with the shortening and 1½ tablespoons bread flour. Cook this over low heat for about 5 minutes until the roux browns in color to resemble a nice milk chocolate color.
Once the mixture turns brown, remove it from the heat and add the remaining flour, then slowly add the liquids and other ingredients so no lumps form.
Bring to a boil and boil for 2 minutes. Reduce the heat and allow the mixture to thicken. Serve gravy over mashed potatoes.