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Message: <blockquote data-quote="sawyer" data-source="post: 2643895" data-attributes="member: 209421">Peel and wash taters.  Put in pot, add chicken or veggie broth to cover all taters.  Boil until taters are tender.  Drain excess liquid, mash taters with masher or use electric beater.  Add lots of butter, salt and sour cream (milk if it's too thick) as you mash...tasting as you go to get your desired flavor.The fastest gravy is jarred...Heinz is really good.  Otherwise, take fat drippings from whatever meat you've cooked, heat them in a skillet, add a few tablespoons of flour...mixing the fat and flour over heat for a few minutes.  Then slowly add milk and/or broth.  It'll thicken as it heats.</blockquote>