Mashed potatoes and gravy is the classic comfort pairing, with fluffy riced potatoes finished with butter and cream and a silky chicken gravy poured over the top.
Everything comes together in about 45 minutes. A potato ricer keeps the texture light, and the gravy is made from butter, flour, and low sodium broth while the potatoes boil.
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Why This Mashed Potatoes and Gravy Recipe Works
Starchy potatoes such as russet or Yukon Gold mash up light and fluffy. Boiling them until very soft and letting them steam dry in the colander keeps the mash from turning gummy.
Heating the butter, cream, and milk before they go in keeps the potatoes warm and helps them absorb the dairy evenly. Cold liquid makes them gluey.
The gravy starts with a simple butter and flour roux and low sodium broth, so you control the salt and the thickness.
Ingredients for Mashed Potatoes and Gravy
- 3 lb starchy potatoes, such as russet or Yukon Gold
- 2 tsp kosher salt, for the cooking water
- 5 tbsp unsalted butter, cubed, for the potatoes
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 1/2 tsp salt, for the potatoes
- 1/4 tsp black pepper, for the potatoes
- 4 tbsp unsalted butter, for the gravy
- 1/4 cup all purpose flour, for the gravy
- 2 cups low sodium chicken broth, for the gravy
- 1/2 tsp garlic powder, for the gravy
- 1/2 tsp onion powder, for the gravy
- 1 tsp low sodium soy sauce, for the gravy
- 1/4 tsp black pepper, for the gravy
Potatoes. Starchy potatoes break down into a fluffy mash. Cut them into 1 inch cubes so they cook evenly.
Butter. Unsalted butter lets you control the salt, and a generous amount gives the potatoes their silky feel.
Cream and milk. Warm them with the butter and stir in gradually, stopping when the potatoes look creamy but still hold a peak.
Flour and butter roux. Cook the flour in butter for a minute so the gravy tastes toasty, not raw.
Chicken broth. Low sodium broth is the base of the gravy and lets you season to taste.
How to Make Mashed Potatoes and Gravy
1. Cut and boil Peel the potatoes, cut them into 1 inch cubes, and boil in water with 2 tsp salt, covered by 2 inches of water, for about 15 minutes until very soft.
2. Steam dry Drain and leave the potatoes in the colander for 3 minutes so the extra moisture evaporates.
3. Warm the dairy Melt 5 tbsp butter with the cream and milk in a saucepan until steaming, but do not boil.
4. Rice the potatoes Press them through a ricer or a hole masher into a large bowl. Avoid a mixer, which turns them dense.
5. Season and mix Stir in the warm dairy, 1/2 tsp salt, and 1/4 tsp pepper until smooth, then taste and adjust.
6. Make the roux For the gravy, melt 4 tbsp butter in a saucepan, whisk in the flour, and cook 1 minute.
7. Add the broth Whisk in the broth, garlic powder, onion powder, soy sauce, and pepper, then simmer 4 to 5 minutes until thick.
8. Serve Spoon the potatoes into a bowl and pour the hot gravy on top.
How to Serve Mashed Potatoes and Gravy
Spoon the gravy over the potatoes at the table or let everyone help themselves. They are a great partner for dutch oven pot roast or slow cooker pot roast, plus green bean casserole and fluffy dinner rolls for a seasonal meal.
How to Store and Reheat Mashed Potatoes and Gravy
Refrigerate leftovers in airtight containers for 3 to 4 days, keeping the gravy in a separate container. Reheat the potatoes with a splash of milk in the microwave or on the stove, and warm the gravy until bubbling to 165 degrees F. The potatoes freeze for up to 2 months, though the texture is a little softer.
Tips and Variations for Mashed Potatoes and Gravy
Use a ricer. A ricer gives lump free potatoes without overworking the starch.
Steam dry. The 3 minute rest in the colander prevents watery potatoes.
Warm the dairy. Cold milk cools the mash and can make it gluey.
Season in stages. Salt the water first, then taste the mash before adding more.
Strain the gravy. If the gravy has lumps, pour it through a fine sieve.
Thin or thicken. Add broth to thin the gravy or simmer longer to thicken it.
Add roasted garlic. Mash in a few roasted garlic cloves or fresh herbs for variation.
Handle leftovers safely. Chill the potatoes within 2 hours, as described in this Purdue storing leftovers guide.
Frequently Asked Questions About Mashed Potatoes and Gravy
What potatoes are ideal for mashed potatoes and gravy?
Starchy potatoes like russet or Yukon Gold give the fluffiest result.
Can I make mashed potatoes and gravy ahead of time?
Yes. Make both a day ahead, store them separately, and reheat gently with a splash of milk.
How do I keep mashed potatoes and gravy from getting gluey?
Do not use a blender or mixer, and avoid overmixing. A ricer is the ideal tool.
Can I use water instead of broth for the gravy?
Broth gives far better flavor. Water makes a bland gravy.
Why are my potatoes lumpy?
They were undercooked or not riced. Boil until very soft.
Creamy Mashed Potatoes and Gravy
Equipment
- Large pot
- Potato ricer
- Colander
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 3 lb starchy potatoes for the potatoes, peeled and cut into 1 inch cubes
- 2 tsp kosher salt for the potatoes, in the cooking water
- 5 tbsp unsalted butter for the potatoes, cubed
- ½ cup heavy cream for the potatoes
- ¾ cup whole milk for the potatoes
- ½ tsp salt for the potatoes
- ¼ tsp black pepper for the potatoes
- 4 tbsp unsalted butter for the gravy
- ¼ cup all purpose flour for the gravy
- 2 cup low sodium chicken broth for the gravy
- ½ tsp garlic powder for the gravy
- ½ tsp onion powder for the gravy
- 1 tsp low sodium soy sauce for the gravy
- ¼ tsp black pepper for the gravy
Instructions
Cooking
- Boil. Boil the cubed potatoes in salted water about 15 minutes until very soft, then drain. Dry. Let the potatoes steam in the colander for 3 minutes.
- Warm. Heat the butter, cream, and milk until steaming, not boiling.
- Mash. Rice the potatoes, fold in the warm dairy, salt, and pepper, and taste.
- Roux. Melt 4 tbsp butter, whisk in the flour, and cook 1 minute.
- Gravy. Whisk in broth, garlic powder, onion powder, soy sauce, and pepper, then simmer 4 to 5 minutes until thick.
- Serve. Pour the hot gravy over the potatoes right away.
