Instructions: This gravy recipe should come very close to that tasty tan stuff thats poured over fluffy mashed potatoes at the Colonels chain of restaurants. And since the original recipe contains MSG (as does their chicken), this clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and seaweed. But your clone wont taste exactly like the real thing without it.

Gravy
1 tablespoon vegetable oil
4 1/2 tablespoons all-purpose flour
1 can Campbells chicken broth (plus 1 can of water, see Tidbits) or bouillon 1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer 1/8 teaspoon ground black pepper
Mashed Potatoes
1 1/2 cups water
1/3 cup milk
3 tablespoons butter
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes (Potato Buds)

1. First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over medium/low heat. Heat the mixture for 20 to 30 minutes, stirring often, until it is a chocolate color.

2. Remove the roux from the heat, add the remaining ingredients to the saucepan, and stir.

3. Put the saucepan back over the heat, turn it up to medium, and bring the gravy to a boil. Reduce heat and simmer for 10 to 15 minutes, or until thick.

4. As the gravy is reducing, prepare the potatoes by combining 1 1/2 cups of water, 1/3 cup of milk, butter, and 1/2 teaspoon of salt in a medium saucepan over medium heat. Bring to a boil, then remove the pan from heat.

Add the potato flakes, and whip with a fork until fluffy.

5. Serve the mashed potatoes, with gravy poured over the top. As if you didnt know.

Makes 3 to 4 servings.

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