| OWL Venice

Mashed Potatoes with Turkey Broth Elixir Gravy

OWL Turkey Broth Elixir - Making mashed potatoes and gravy


For the mashed potatoes:

  • ½ cup Cashew milk cream, warm
  • 7 tbsp Ghee
  • Yukon Gold Potatoes x 2 lbs, peeled, quartered
  • Kosher salt to taste
  • Flaky salt to finish

For the gravy:

  • 1 jar OWL Turkey Broth (4 cups)
  • ¼ cup Arrow root
  • ¼ cup Ghee
  • 1 tbsp fresh Sage, finely minced
  • 2 tsp fresh thyme, finely minced
  • 1 tsp fresh Rosemary, finely minced
  • Kosher salt and freshly ground black pepper


  • Ricer or food mill
  • Rubber spatula
  • Pairing knife
  • Peeler
  • Whisk
  • Sauce pot, medium size
  • Bowl, medium size


For the mashed potatoes:

  1. Place the potatoes in a medium saucepan and cover them with cold water. Bring the water to a simmer. Cook potatoes until they are extremely tender and the tip of a knife enters with little to no resistance (~ 15-20 minutes). When ready, remove from the heat and strain the water then add them back to the medium sauce pan. Meanwhile, warm your cashew milk in a small saucepan.
  2. Use a potato ricer or food mill to rice the potatoes into a large bowl then transfer back into the medium sauce pan.
  3. Warm the saucepan over medium-low heat, use a stiff rubber spatula to incorporate ⅓ of the warm cashew milk into the potatoes. Add a tbsp ghee while mixing with the spatula until it is incorporated into the potatoes.
  4. Continue adding the cashew milk and ghee until you develop the consistency of a creamy purée with a milky texture.
  5. Once you’ve achieved your desired texture, season with salt, transfer to a serving bowl. Once ready to serve, finish with flaky salt. Serve immediately.

For the gravy:

  1. Melt ghee over medium high heat in medium saucepan. Slowly sprinkle in the arrow root and cook while whisking constantly.
  2. Gradually add in turkey broth in a steady stream, whisking vigorously to prevent it from congealing.
  3. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to 3 cups, 20-30 minutes. Sprinkle in any additional arrow root to thicken to your desired consistency then stir in sage, thyme, and rosemary.
  4. Season with salt and pepper to taste. Serve immediately.