Chef's Summary

1. Prepare an umami-rich stock from roasted chicken bones, classic mirepoix, and whole peppercorns
   
2. Make traditional mashed potatoes by boiling and mashing until smooth
   
3. Build a pepper gravy by starting with a roux, then whisking in the stock and finely ground pepper
   
4. Serve generously finished with freshly ground pepper
   
   

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This recipe takes time, care, and patience to create the most delicious peppery mashed potatoes. Original post on Instagram here. 

Ingredients: 

• 600g-1kg russet potatoes
• 4 tbsp butter (about half a block)
• 2 tbsp all purpose flour
• chicken bones (or other bones)
  
• 2 carrots, 2 celery stalks , 1 onion
• 5-10g of whole peppercorns
  
  

Part 1: Prep Chicken Stock

1. Loosely chop (medium to large dice) carrots, celery, onions into chunks
   
2. Lightly oil and roast veggies with chicken bones in the oven at approx 375 °C for 15-20 min or until dry and brown
   Alternative: roast in a pan with oil or butter on Medium-High to create browning flavor on stove
   
   
3. Boil 500mL of water in a pot with 1/2 teaspoon of salt
   
4. Add bones and roasted veggies with a palm full of Debut Blend peppercorns (~8-15)
   
5. Boil for 20min and then strain the veggie / bone scraps 
   
6. Incorporate finely ground black pepper into the stock
   
7. Simmer at medium-low for 20m to reduce stock to half (approx 250mL)
   

   

8. Stock is done
   
   

Part 2: Mash the Potatoes

1. Peel 600g-1kg of russet potatoes
   
2. Chop each potato into 6-8 similarly sized pieces
   
3. Boil 2L of water and add 1 tbsp of salt
   
4. Add potato chunks and boil for 15-20min until you can poke a fork through
   
5. Strain and save 50-100mL of the starchy water to re-add later
6. Mash the potatoes with whatever tools you have until... well... mash
7. Add 2 tbsp of butter (get the best one you can) and fold into the potatoes
   
   
8. Slowly add in the "starchy water," ~10-20mL at a time until you get your desired fluffiness
9. Mashed potatoes are done
   
   

Part 3: Pepper Gravy Galore

1. Take 2 tbsp of butter and start browning it in a small pot on medium heat
2. Lower heat, whisk in 2 tbsp of AP flour and incorporate the mixture together (this is called a "roux")
   
   
3. Add in 50mL of your heavenly stock into the roux, continue to whisk
4. Keep adding in stock until you achieve the desired thickness
   Quick test: gravy on a spoon; draw a line with your finger - if the gravy doesn't move on the spoon, it's thick enough
   
   
5. Gravy is done

Plating Tips

• Plate the potatoes like a mountain range with different peaks and valleys so that the gravy will catch to different parts
• Generously ladle gravy all over the plate
• Finish with freshly ground medium coarse black pepper
  
  

Voilà - enjoy your Pepper Gravy Mashed Potatoes!