Yield: 8 servings.
Mashed Potatoes:
4 medium Yukon gold potatoes, peeled and cut into chunks
4 tablespoons butter
4 ounces cream cheese, softened
¼ to ½ cup whole milk
1 teaspoon salt
1 teaspoon black pepper
Gravy:
¼ cup all-purpose flour
3 cups beef broth
3 tablespoons unsalted butter
1 teaspoon fresh rosemary leaves, minced
2 tablespoons red wine
Salt and pepper to taste
2 pounds rare deli roast beef, sliced thin
Toast:
8 tablespoons butter, softened
8 thick slices white bread
½ teaspoon garlic powder
¼ teaspoon onion powder
Fresh parsley for garnish (optional)
For the potatoes: In a pot, completely cover potatoes with water and bring to a boil. Add lid and cook until fork-tender, about 20 minutes. Drain potatoes and return to pot.
Add butter and cream cheese to potatoes and cover. After 5 minutes, remove lid and mash butter and cream cheese into potatoes; slowly add milk to desired consistency. Season with salt and pepper.
For the gravy: In a bowl, whisk together flour and beef broth. In a saucepan or skillet, melt 3 tablespoons butter. Add rosemary and sauté for 1 minute. Whisk in broth mixture and simmer for 5 minutes to thicken. Stir in wine and simmer for 5 minutes more. Season to taste with salt and pepper. Add sliced roast beef and keep warm on low heat.
For the toast: Spread butter on one side of each piece of bread. Sprinkle with garlic and onion powders. Toast in oven on baking sheet until golden brown.
To assemble: Place a scoop of mashed potatoes on each piece of toast. Top with slices of roast beef and gravy. Sprinkle with parsley.
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