Mash with Gravy


Units Scale
  • 4 agria potatoes
  • 75g butter
  • 75ml milk
  • A pinch of salt and pepper
  • You will also need:
  • Some leftover gravy
  • 2tbsp neutral oil
  • 2 shallots, thinly sliced
  • Chopped chives to serve


  1. Mash: bake the potatoes in their skins at 180 degrees for an hour or until soft in the middle when tested with a skewer or sharp knife.
  2. Meanwhile, make the gravy: heat the oil in a pan, and sweat down the sliced shallots on high heat with a little salt. Once they have collapsed, turn the heat to the lowest setting and continue to cook for about 45 minutes to an hour, or until they’re soft, dark and caramelised.
  3. Back to the mash, melt the butter in a medium pan with the milk and some salt and pepper. Whilst as hot as you can handle, cut the cooked potatoes in half and push through a fine sieve using the skin to help you. Add the still-warm potato to the milk, working them together and adding in additional butter and milk as required, to get the desired consistency.
  4. Finish the gravy: once the shallots are soft and caramelised, pour in the gravy to warm through and check for seasoning. We added a squeeze of lemon. Serve the mash alongside the gravy, and finish with a sprinkle of chopped chives.

Fallow Restaurant London