For Potatoes:

• 4 pounds potatoes, russet or Yukon gold, peeled and quartered
• 3 cloves garlic, minced
• ⅓ cup butter, salted
• 1 cup heavy cream
• Salt and pepper, to taste

For Gravy

• 1 can chicken broth
• 1 cup beef broth
• 1 teaspoon Better than Bouillon
• 1 teaspoon onion powder
• 1.5 teaspoons Dad’s Own
• 2-3 drops Kitchen Bouquet browning and seasoning sauce
• ¼ cup cold water
• 3 tablespoons cornstarch
• 1 tablespoon butter, unsalted and cold

• Place potatoes in a large pot of cold, salted water with garlic and bring to a boil.
• Cook uncovered until tender with a fork, about 15 minutes.
• While potatoes are boiling, make the gravy in a separate pot. Add broths, bouillon, onion powder and Dad’s Own. Stir to combine.
• In a separate small bowl, whisk cornstarch in cold water. Bring gravy mix to a boil and stir in cornstarch and water.
• Decrease heat and whisk until smooth and thick. Remove from heat and stir in cold butter.
• When potatoes are fully cooked, drain well.
• Add cream to the pot and heat. Add potatoes and butter and begin to mash to reach desired consistency.
• Season with salt and pepper and serve with warm gravy poured over.