A delightful twist on classic mashed potatoes and gravy, perfect for any occasion.
Peel and chop the potatoes into even-sized pieces.
Cutting the potatoes into similar sizes ensures even cooking.
Boil the potatoes in salted water until tender, about 15-20 minutes.
Test the potatoes with a fork; they should easily break apart when done.
Heat the butter and milk in a small saucepan until warm.
Warming the milk prevents it from cooling down the potatoes.
Mash the potatoes with the warm butter mixture, sour cream, salt, and pepper until smooth.
Avoid over-mixing to prevent the potatoes from becoming gluey.
Sauté the onions in butter over medium heat until golden brown, about 12-15 minutes.
Cooking the onions slowly enhances their sweetness.
Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly.
Cooking the flour removes its raw taste.
Gradually add the white wine and cream, stirring until the gravy thickens.
Add the liquids slowly to avoid lumps.
Season the gravy with salt and pepper to taste.
Taste the gravy and adjust seasoning as needed.
Serve the mashed potatoes topped with the onion gravy.
Garnish with chopped parsley for a fresh touch.
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