Mashed potatoes and gravy
Creamy, buttery Mashed Potatoes with rich homemade Gravy — the ultimate comfort food pairing! Fluffy, smooth, and perfectly seasoned potatoes topped with silky gravy made from scratch. This detailed recipe ensures your potatoes turn out lump-free, flavorful, and irresistibly creamy every time, with a foolproof gravy that anyone can master.
1 month ago
Ingredients
For the Mashed Potatoes
For the Gravy
Nutrition Facts (per serving)
- Calories310
- Total Fat15 g
- Saturated Fat8 g
- Cholesterol35 mg
- Sodium510 mg
- Total Carbohydrate35 g
- Protein6 g
Instructions
- 1 Peel and cut the potatoes into even-sized chunks to ensure even cooking. Place them in a large pot, cover with cold water, and add 1 tbsp salt.
- 2 Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook potatoes for 15–20 minutes until tender when pierced with a fork.
- 3 Drain the potatoes thoroughly and return them to the hot pot. Allow them to sit uncovered for 2–3 minutes to let excess moisture evaporate — this prevents watery mash.
- 4 Mash the potatoes using a potato masher, ricer, or hand mixer until smooth.
- 5 Gradually add butter, mixing it in until melted and absorbed. Slowly pour in warm milk or cream while continuing to mash or stir. Adjust the amount of milk to reach your preferred consistency — creamy but not runny.
- 6 Season with salt and black pepper. Stir well to combine, taste, and adjust seasoning if needed. Keep warm while making the gravy.
- 7 For the gravy: In a medium saucepan, heat drippings or butter over medium heat until melted and slightly bubbling.
- 8 Sprinkle flour over the fat and whisk continuously for 1–2 minutes until the mixture turns golden brown (this is your roux).
- 9 Gradually add the warm broth, whisking constantly to avoid lumps. Continue whisking as the gravy thickens, about 3–5 minutes.
- 10 Stir in soy sauce or Worcestershire sauce if desired. Season with salt and pepper to taste. If the gravy is too thick, add a splash of broth; if too thin, simmer longer.
- 11 Once the desired consistency is reached, remove from heat. Pour the gravy into a serving jug or bowl.
- 12 Serve the creamy mashed potatoes hot, with warm gravy generously poured over the top. Garnish with butter pats, parsley, or chives if desired.
Storage Tips
- 1 Let both mashed potatoes and gravy cool completely before storing.
- 2 Store mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- 3 Reheat mashed potatoes over low heat on the stovetop or in the microwave, adding a splash of milk or butter to restore creaminess.
- 4 Gravy can be stored separately in an airtight jar for up to 4–5 days. Reheat gently on the stove, whisking to smooth it out. Add a bit of broth if it thickens too much.
- 5 To freeze: Transfer mashed potatoes and gravy (separately) to freezer-safe containers. Freeze up to 2 months. Thaw in the fridge overnight and reheat with milk or broth to refresh.
Pro Tips
- 1 Use starchy potatoes like russets for the fluffiest mash; Yukon Golds give a creamier texture.
- 2 Always add warm milk or cream — cold liquid can make potatoes gluey.
- 3 Avoid over-mixing; it can break down starches and make the potatoes gummy.
- 4 For extra flavor, add roasted garlic, cream cheese, or sour cream to the mash.
- 5 Use the same pan drippings from roasted meats for your gravy to enhance depth and aroma.
- 6 Make-ahead tip: Prepare mashed potatoes a day before, refrigerate, and reheat with milk and butter before serving.
