Many thanks to Barbara Wacknov for the outline of the gravy recipe and to my mom for teaching me to make mashed potatoes last Thanksgiving. You’d think mashed potatoes would be one of those things you would just know how to make, but I obviously missed that bit of common sense. If you missed it too, then here is the recipe my mom and I came up with to help you out.
Peel the potatoes and slice them in half and then cut again into half inch pieces. Put the sliced potatoes into a large pot and fill with water to cover the potatoes. Add 1 Tablespoon of salt to the water, then turn to high and bring to a boil. Continue cooking until potatoes are tender. Drain the water and put the potatoes back on a medium heat. Add the butter, cream, and milk and mash the potatoes using a potato masher. Add 1 tsp. salt and fresh ground pepper.
Melt the butter and almond butter in a pot over medium-low heat. Allow almost to brown and add plenty of fresh chopped herbs. Stir for a few minutes then add the 5 Tablespoons of flour and continue stirring for another minute or two. Start adding the broth a very little bit at a time, whisking quickly all the while to prevent lumps from forming. Bring to a boil and continue cooking until it cooks down a bit. Season with salt and pepper to taste.