Mashed Potatoes and Gravy

1. Stage

Place the potatoes and 1 teaspoon of the salt in a stockpot. Add enough water to cover the potatoes. Bring the water to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and return them to the stockpot. Editor's Tip: You'll season the potatoes at different points in this recipe. Here, you're cooking them in salt water so they can deeply absorb some seasoning as they boil.

2. Stage

While the potatoes cook, place the butter and garlic in a small saucepan. Cook them over medium heat until the garlic is browned in the butter, about one minute. Editor's Tip: Be sure to stir the garlic in this step or you risk burning it. You want it golden all around.

3. Stage

Add the milk to the garlic mixture in the saucepan. Heat the mixture until bubbles appear around the edge of the pan. Keep the mixture warm. Editor's Tip: Again, stir here as the milk mixture cooks to prevent burning or scalding. To keep it warm, you can cover it and keep it over very low heat on the stovetop. Check it every few minutes and give it a stir.

4. Stage

Mash the drained potatoes in the stockpot while gradually adding the milk mixture until you get your desired consistency. Stir in the remaining 1 teaspoon of salt and pepper to taste.

5. Stage

In a small saucepan, melt the butter over medium heat. Whisk in the flour until the mixture is smooth, whisking constantly. Editor's Tip: As you cook the flour and butter, you can let it cook for just a minute or so for a blonde roux with a light, golden flavor. Or, you can cook it for several minutes, stirring, until the flour turns a darker brown color and takes on a deep, savory flavor.

6. Stage

Gradually whisk the broth, salt, pepper and thyme into the roux. Bring the mixture to a boil, stirring constantly. Cook and stir until the gravy is thickened, one to two minutes. Serve the gravy over the mashed potatoes.