Ingredients

The following ingredients have 4 Servings
  • 2 medium russett potatoes, (peeled and cut into chunks)
  • 4 tablespoons salted butter
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon butter
  • 1 spring rosemary
  • 1/2 cup leftover sauce from pot roast
  • 1 teaspoon red wine vinegar
  • 1 1/2 cups leftover shredded pot roast
  • 4 slices Texas Toast
  • 4 tablespoons butter, (softened)
  • 1/4 teaspoon garlic powder
  • chopped fresh parsley, (optional)

Instruction

  • Cook potatoes in a pot of boiling salted water until fork tender, about 15 minutes.While potatoes are cooking, combine butter and milk in a glass measuring cup or microwave-safe bowl and microwave for 30 to 40 seconds to melt the butter and warm the milk.
  • Drain potatoes and return to pot. Cook over low heat for 30 seconds to evaporate excess moisture.
  • Add sour cream and the milk/butter mixture. Mash until smooth. Season to taste with salt and pepper.
  • To make gravy, whisk together flour and beef broth in a bowl.
  • Melt 1 tablespoon butter in a saucepan or skillet.. Add rosemary and saute for 1 minute. Discard rosemary.
  • Whisk in broth mixture and reserved pot roast sauce and simmer for 5 minutes to thicken.
  • Stir in vinegar and pot roast. Season to taste with salt and pepper. Keep warm.
  • Spread butter on one side of each piece of bread. Sprinkle with garlic powder. Toast in a toaster oven until golden.
  • To assemble sandwiches, place a scoop of mashed potatoes on each piece of toast. Top with pot roast gravy and sprinkle with parsley.