Best mashed potatoes and gravy?

I'm jonesing for great mashed potatoes and gravy tonight. Not fancy, schmancy Custom House potatoes but like my mom (she of great culinary talent) used to make. Preferably within 5 miles of downtown...too much to ask?

That sound good to me too. There's been too many times when I've settled for the Colonel.

that's easy...

Stanley's in Lincoln Park -- corner of Armitage and Lincoln... get the chicken fried chicken to go with that.

they used to serve the mashed in a paper cone along with the beer.... not sure if they still do... but there was many a night that that made up a "dinner" during a long night out.

The mashed potatoes and sage gravy at Chuck's Southern Comfort down in Burbank are truly excellent. Get the chicken fried chicken for the ultimate comfort food.

Chuck's Southern Comfort Cafe
5557 W 79th St
Burbank, IL
(708) 229-8700

gleam wrote:The mashed potatoes and sage gravy at Chuck's Southern Comfort down in Burbank are truly excellent. Get the chicken fried chicken for the ultimate comfort food.

I second that notion. Chuck's will cure what ails ya.

Great mashed potatoes. Excellent chicken fried chicken and steak. But do not miss the bowl o' red.

Best,
Michael

Not too sure what you mean by "fancy schmancy" -- the restaurant atmosphere or the chef's creativity?

My two all-time favorite mashed potatoes are unfortunately no longer around...

No. 1 being Houston's that was on North Rush Street.

No. 2 being The Mashed Potato Club that was on W. Erie.

However, I do remember being very impressed with Red Light's mashed potatos... I think they were Wasabi-Mashed Potatos with a Teriyaki gravy. It was loaded, too: when you took a bite you could feel the burn in the back of your head... Good stuff! Most would say "fancy", but better than settling for Kentucky Fried... (Though if I had to settle for KFC or Popeye's, I'd go with Popeye's mashed potatoes.)

Red Light
820 W. Randolph St.
312-733-8880
http://www.redlight-chicago.com

~GS

Mashed potatoes at Dorado were absolutely, and surprisingly, terrific.

Thanks for the suggestions. Almost wound up at Stanley's but the parking situation in that neighborhood weighed against their fantastic mashed potatoes and chicken gravy. They are opening another outpost in the West Loop, 2 blocks from my home, and my waistline will never be the same. Ended up at Marche where I ordered the twin 4 oz. filets served over mashed potatoes in a pool of red wine reduction, pearl onions, lardons, and haricot verts. The dish was a special and quite tasty.

Stanley's Kitchen and Tap-scheduled to open in December
(about) 300 S. Racine

Marche
833 W Randolph
312.226.8399

For the next time you have a hankering for mashed potatoes and gravy, I have enjoyed the ones at Fireside. Parking isn't too bad up there either.

5739 N. Ravenswood Ave.
Chicago 773-561-7433

Stanleys still puts out the night's leftover mashed potatoes and gravy for its bar guests around midnight on Friday and Saturdays. Might actually be every day, but I can't say I have been there recently during the week that late. If you are having a few beers and are getting hungry, a (free) boat full of Stanley's mashed potatoes and gravy always hits the spot.

Have to mention Costello's Red Mash potatoes as well. Used to be a favorite of mine when I lived in the neighborhood.

Costello's
2015 W. Roscoe St.

Manny's mashed potatoes aren't bad. Just had them with the Thursday Stuffed Veal Breast Special. Pretty tasty stuff.

While we're on the topic of mashed potatoes, I'm curious as to what school of preparation everyone's into. Do you like them chunky and rustic or smooth and through the ricer? I myself prefer them fairly chunky with the peels still on.

If I am in need for a quick fix I usually head to Popeye's (just a half block from the house). Not so much for the potatoes but I do like the gravy (order it on the side).

KFC a long time ago had some good gravy as they used to put some of the gribblins in but not no more.

I did try Stanleys mashed w/ gravy on the Sunday breakfast buffet. Kind of peppery. My daughter makes better.

My favorite way to make mashed potatoes is to boil them (skins on or off depending on my mood) with some whole peeled cloves of garlic. Drain and mash potatoes/garlic with plenty of butter, salt and white pepper. I use a hand mixer and add milk until just creamy but not whipped. I like a few small lumps.

Trotter's To Go on Fullerton has some damn tasty garlic mashed potatoes in the ready to go section. Warm them up in a pan with some butter and they rock.

Sola has great mashed 'taters as well.

And the Lobster Mashed Potatoes I made at home last Saturday were excellent. Yukon's through a ricer, good Irish Butter, some Half and Half, and a few handfuls of Lobster. Wonderful!

Dirk's had some frozen pre-cooked lobster meat the worked great, as I couldn't find any reasonably priced tails.