Mashed Potatoes with Homemade Gravy

Ingredients 
Mashed potatoes

8 potatoes, peeled        
½ cup of butter, melted
½ cup of milk, room temperature 
Salt and pepper to taste
 

For Gravy

4 tablespoon of butter  
4 tablespoon of flour 
4 cups chicken stock

Methods

Mashed potatoes 
1) Cut potatoes in small cube, cover with salted water, and boil just until tender (about 20  minutes or so). Drain well (important). Once drained, put the uncovered pan of potatoes on the burner over medium heat for just a couple of minutes; this will steam off any additional water so your potatoes will be fluffier – be careful not to scorch them. 
2) Once all water has evaporated, remove the potatoes from the heat and immediately add the butter and milk. Mash with potatoes masher, just enough to remove the lumps – do not stir them, as your potatoes will end up like glue. Salt and pepper to taste. 
Gravy 

1) In a large skillet, heat the butter over medium heat until melted – but not burned.
2) Add the flour and whisk until it’s well incorporated – important to cook at least 1 minute so the flour taste is absorbed – whisking continually.
3) Add the chicken stock and whisk until thick. If you’d like it a little thicker, keep it on the burner a little longer so that it cooks down prior to serving it.