Southern Mashed Potatoes and Brown Gravy

Mashed Potatoes:

2 pounds Idaho potatoes, peeled and sliced in chunk's, Walnut size 
 4 tablespoons sweet butter 
3/4 cup whole milk 
1 1/2 teaspoons salt 
1 1/2 teaspoons ground black pepper

Place potatoes in a large pot with enough water to cover potatoes.

Bring to a boil over high heat and cook until potatoes are tender. This should take about 20 minutes.

Drain potatoes into a colander. Return drained potatoes to the large pot.

Add the butter salt, pepper and half of the milk.

Mash potatoes with a mixer until smooth, add the remaining milk as you are mashing.

Brown Gravy:

4 ounces flour 
4 tablespoon butter 
3 cups hot chicken stock 
2 to 10 1/2 ounces chicken gravy

Melt butter in a medium-size pot. 

Add the flour and stir together constantly with a wooden spoon until flour butter mixture begins to brown. 

Slowly add the hot liquid, stir with a wire whisk until all the stock is absorbed and there are no lumps. 

Then add the gravy and bring to a boil stirring constantly and simmer 10 minutes. 

Strain gravy and serve with the potatoes.