Ingredients:

1½ kilograms of Potato

450 grams of unsalted butter

1 pinch of salt

¼ cup of milk (60 milliliters)

Salsa Gravy:

3 tablespoons of Oil

3 tablespoons of Butter

6 tablespoons of wheat flour

2 cubes of beef broth

1 tablespoon onion powder

1-We start cooking the potatoes for the mashed potatoes. Then we wash and peel them well, chop them and place them in a saucepan with enough boiling water. We continue cooking until the potato is soft and tender, approximately 30 minutes over high heat.

2-Meanwhile, let’s prepare the gravy sauce. To do this, we heat oil in a saucepan and also add the butter, let it integrate and melt the butter well over low heat.

3-Next, we add the concentrated broth cubes and mix very well so that they are integrated.

4-Once the stock cubes are integrated with the butter and oil, we add the wheat flour and stir until integrated. At this point we must not stop mixing so that the sauce does not burn, so be very careful.

5-We stir and stir until the mixture begins to look golden brown. Once golden, we add the water and the remaining seasonings on the list: onion powder, ground oregano, and ground pepper.

We integrate everything well and continue stirring until our meat sauce thickens slightly. When it has the right texture, remove from the heat and set aside.

6-We already have the gravy sauce ready so we return to the potatoes to make the mash. Then, when the potatoes are soft, we drain them well and with the help of a masher or masher, we crush all the pieces well.

7-While we mash, we gradually add the butter, milk and salt. This way we will make the puree creamy and smooth.

8-Once the two preparations are ready, we only have to serve the puree and cover with the sauce… delicious!