Ingredients:

• 15 medium-sized Idaho® potatoes, unpeeled
• large pot of cold water  
• 2 cups heavy cream
• 1 cup Country Crock® margarine
• 1/3 cup olive oil
• 3/4 teaspoon salt
• ½ teaspoon fresh ground pepper 

• Bones from the carcass of 1,10-pound turkey
• 1 head garlic, cut in half, and chopped into pieces
• 1 large onion, julienne sliced
• 1 cup white wine
• 12 cups water
• 1 tablespoon Country Crock® margarine
• 1 bunch fresh thyme
• 1 ½ pounds cremini mushrooms, sliced
• 1 to 2 Tablespoons Wondra flour
• sea salt and fresh ground pepper to taste

Directions:

1. Make potatoes: Wash and rinse 15 medium sized, skin-on Idaho® potatoes. Place in pot, cover with water to a depth that’s 1 inch higher than the top of the potatoes. Turn heat to medium only until water begins to steam. Turn heat to medium low.
2. Do not boil the water. Simmer potatoes for 2 hours or more until easily pierced with a fork but not falling apart.
3. Remove potatoes from water. Place in warm, 325 degree F oven for 10 minutes to dry the skins of the potatoes.
4. While potatoes are drying, in a small saucepan over medium heat, combine margarine, cream and olive oil and heat through. Set aside.
5. Peel potatoes. Discard skins. Push peeled potatoes through a potato ricer into a large pot, OR mash peeled potatoes in a large pot using an old-fashioned potato masher.
6. Using a wooden spoon, slowly stir hot cream/margarine/olive oil mixture in small amounts into the mashed potatoes, working the potatoes until light and fluffy.
7. Season with salt and pepper.  
8. Make gravy: Place oven rack in the center of oven. Set oven temperature to 350 degrees F. Break up turkey carcass bones into level layer in a large roasting pan. Sprinkle with julienned onion and chopped garlic pieces. Add one cup of water.
9. Roast bones with onions and garlic at 350 degrees F for one hour.
10. Remove from oven. Remove bones to a separate bowl. On stovetop over medium heat, deglaze roasting pan with 1 cup white wine.
11. Pour contents of roasting pan through strainer. Reserve wine-deglazing liquid.
12. Return bones to roasting pan. Cover with 12 cups water. Set oven temperature to 325 degrees F. Roast bones in water for three hours. 
13. Near the end of cooking time, in a heavy skillet over medium heat, melt margarine and cook sliced mushrooms with thyme. Set aside.
14. Remove roasting pan from oven. Pour liquid remaining in roasting pan into skillet with mushrooms. Cook down for 10 minutes. Add the reserved wine-deglazing liquid. Simmer for five more minutes. Pour all through a strainer. Discard mushrooms and herbs. Continue to heat gravy in skillet over medium heat. Whisk in 1 to 2 tablespoons of Wondra flour to thicken to desired consistency
15. Salt and pepper to taste.