Mashed Potatoes and Gravy
Creamy, buttery mashed potatoes paired with rich, savory gravy make the ultimate comfort food side dish. These velvety smooth potatoes are whipped to perfection with butter and cream, then topped with a deeply flavored pan gravy that brings everything together beautifully.
Equipment
- Large pot For boiling potatoes
- Potato masher or ricer
- Medium saucepan For making gravy
- Whisk
- Colander For draining potatoes
Ingredients
For the Mashed Potatoes
- 5 lbs russet potatoes 2.3 kg, peeled and cut into 2-inch chunks
- 1 cup whole milk 240 ml, warmed
- 1/2 cup heavy cream 120 ml, warmed
- 8 tablespoons unsalted butter 113g, softened
- 2 teaspoons salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
For the Gravy
- 4 tablespoons unsalted butter 57g
- 1/4 cup all-purpose flour 30g
- 2 cups beef broth 480 ml, low-sodium
- 1 cup chicken broth 240 ml, low-sodium
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
For Garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt, bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- While potatoes cook, warm the milk and cream together in a small saucepan or microwave. Keep warm but not boiling.
- Drain potatoes thoroughly and return to the hot pot for 1-2 minutes to evaporate excess moisture. Mash potatoes until smooth using a masher or pass through a ricer.
- Add butter to mashed potatoes and stir until melted. Gradually add warm milk mixture, stirring until creamy and smooth. Season with salt and pepper to taste. Keep warm.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, stirring constantly, until golden and fragrant to make a roux.
- Gradually whisk in beef broth and chicken broth, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer for 5-7 minutes until thickened.
- Stir in Worcestershire sauce, onion powder, and garlic powder. Season with salt and pepper to taste. Simmer for 2 more minutes.
- Serve mashed potatoes in bowls or on plates with gravy drizzled over the top. Garnish with fresh chopped parsley.
Notes
- For extra fluffy potatoes, use a ricer instead of a masher - it creates the smoothest texture without overworking the potatoes.
- Always add warm dairy to hot potatoes. Cold milk will make the potatoes gluey and dense.
- Don't overmix the potatoes or they'll become gummy. Stop as soon as they're smooth and creamy.
- For richer flavor, use half-and-half instead of milk, or add sour cream or cream cheese along with the butter.
- Turkey drippings can replace some or all of the broth in the gravy for extra depth, especially during Thanksgiving.
- Make gravy ahead: prepare up to 2 days in advance, refrigerate, and reheat gently with a splash of broth to thin if needed.
- Leftover mashed potatoes keep for 3-4 days refrigerated. Reheat with a splash of milk or cream to restore creaminess.
- For garlic mashed potatoes, add 4-6 roasted garlic cloves when mashing.
- Yukon Gold potatoes can be substituted for a naturally buttery, golden color - reduce butter slightly as they're richer.
- If gravy is too thick, thin with additional broth. If too thin, simmer longer or whisk in a flour-water slurry.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 48gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 680mgPotassium: 965mgFiber: 4gSugar: 4gVitamin A: 12IUVitamin C: 35mgCalcium: 8mgIron: 10mg
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