Lump-free gravy making tip: Flour can be used as a thickener. Heat gravy being used to thicken. Keep on stovetop in a slow simmer. In a small bowl, blend 1 to 2 tablespoons flour thoroughly with 1/2 cup of gravy (make sure you get a lot of the fat). Make a thick paste. Whisk paste slowly into gravy on stove. When done, make sure liquid comes to a slow boil; flour needs at least five minutes of cooking time to thicken before deciding to add more flour if the gravy is not thick enough. Stir constantly so gravy doesn't burn; reduce heat if necessary. Strain gravy after cooking if lumpy. In sweet mixtures, combine flour with sugar before hot liquid is added.

THE BEST EVER MASHED POTATO RECIPE
Serves 12
Recipe adapted by Sarah Phillips

Yukon Gold Potatoes make the very best mashed potatoes. Here's a recipe I adapted from Florence Fabricant, NY Times, October 14, 1998. I have made this recipe several times, and they are sooo delicious.....You can make these ahead several days and store in the fridge. For more information about potatoes, see the Potato Primer.

• 5 pounds Yukon Gold potatoes, cooked and mashed (see below) 
• 1 stick (8 tablespoons) of butter (or more to taste) cut into bits 
• 1/2 cup milk, scalded 
• salt and ground black pepper

1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potato is easily pierced with a sharp knife.

2. Process the hot potatoes immediately through a ricer or food mill into a heavy bottomed large saucepan. The potatoes will peel themselves when pushed through a ricer or food mill !!

You can also peel them with a hot mitt and mash them with a fork or wire masher (never, never use an electric mixer).

3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.

4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees.