Mashed potatoes with gravy is a classic dish that combines creamy, fluffy mashed potatoes with a rich, savory gravy. Perfect for holiday feasts or a comforting weeknight meal, this recipe will guide you through making both components from scratch for the ultimate homemade experience.
Ingredients
For the Mashed Potatoes:
4 large russet potatoes (about 2 pounds)
4 tablespoons unsalted butter
1/2 cup whole milk (or more as needed)
Salt and pepper to taste
Optional: 2 cloves garlic, minced or 1/4 cup sour cream
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef or chicken broth (or vegetable broth for a vegetarian option)
1/4 cup drippings from roasted meat (optional, for extra flavor)
Salt and pepper to taste
Instructions
1. Prepare the Mashed Potatoes:
Peel and Cut the Potatoes: Peel the russet potatoes and cut them into even-sized chunks, about 1 to 2 inches. This ensures they cook evenly.
Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain and Mash: Drain the potatoes well and return them to the pot. Use a potato masher to mash the potatoes until smooth. For an extra creamy texture, use a potato ricer.
Add Butter and Milk: Stir in the butter until melted and fully incorporated. Gradually add the milk, mixing until you reach your desired consistency. For a richer taste, you can also add sour cream at this stage. Season with salt and pepper to taste.
Keep Warm: Cover the pot to keep the mashed potatoes warm while you prepare the gravy.
2. Make the Gravy:
Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until the mixture is golden and has a nutty aroma. This creates a roux, which thickens the gravy.
Add the Broth: Gradually whisk in the broth, ensuring there are no lumps. Continue to cook and whisk until the gravy starts to thicken, about 5-7 minutes.
Incorporate Drippings (Optional): If using, add the drippings from roasted meat for extra flavor. Stir well to combine.
Season: Taste the gravy and season with salt and pepper as needed. If the gravy is too thick, you can thin it with a little more broth.
Serve: Once the gravy has reached your desired consistency, remove it from the heat.
3. Serve:
Spoon the creamy mashed potatoes onto plates or into a serving bowl. Ladle the rich gravy over the top, allowing it to seep into the potatoes. Garnish with chopped fresh herbs if desired, such as parsley or chives.
Tips:
For a smoother texture, consider using a stand mixer with a paddle attachment or an immersion blender to mash the potatoes.
To make ahead, prepare the mashed potatoes and gravy separately and reheat them gently before serving. Add a splash of milk to the potatoes if they’ve thickened up during storage.
Enjoy your classic mashed potatoes with gravy as a comforting side dish that’s sure to please family and friends at any meal.
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