Ingredients

• 4 cups whole Milk
• 2 tsp Salt
• ½ tsp Black Pepper
• 6 Tbsp Butter
• 4 cups Potato Flakes
• 1 ½ tsp Garlic Powder
• 3 Egg Yolks
• ¼ cup Heavy Cream

• 5 Tbsp Butter
• 7 Tbsp Unbleached White All-Purpose Flour
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• 3 cups Beef Broth
• 2–3 sprigs fresh Herbs (Thyme, Rosemary and/or Sage)
• 1 tsp Salt, plus more to taste
• Black Pepper, to taste
• ½ tsp Soy Sauce or Worcestershire Sauce, plus more to taste

Instructions

1. Preheat oven to 425°F. Line a sheet pan with greased parchment paper or a silicone baking mat and set aside. 

2. In a medium saucepan, bring milk, salt and pepper to a boil over medium heat. Remove from heat and stir in butter until melted. 

3. Add potato flakes and garlic powder. Stir until combined, then let the mixture sit for 5 minutes to hydrate. 

4. Transfer potato mixture to a large mixing bowl. Taste and adjust seasoning if needed. Add egg yolks and cream, stirring until fully incorporated and smooth. 

5. Spoon the mixture into a piping bag fitted with a large star tip. Pipe 12 evenly sized mounds (about 2 ½ inches in diameter) onto the prepared baking sheet. 

6. Bake for 15–20 minutes, or until the edges are golden brown. Transfer to a platter and serve warm. 

1. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 3–5 minutes or until the roux turns a light golden color. 

2. Whisk in garlic powder and onion powder. Slowly whisk in beef broth until the mixture is smooth and fully combined. 

3. Add herb sprigs and bring the gravy to a gentle simmer. Simmer until thickened, 7–10 minutes. 

4. Stir in soy sauce or Worcestershire sauce. Taste and adjust seasoning with more salt and pepper if desired. Remove herb sprigs before serving.