Creamy Mashed Potatoes and Gravy
Fluffy riced potatoes with butter and cream, served with a silky chicken 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.
Notes
Substitutions: Use vegetable broth for a meatless gravy and a hole masher if you do not have a ricer.
Tips: Steam the potatoes dry and warm the dairy before mixing for the fluffiest texture.
Storage: Refrigerate 3 to 4 days with the gravy stored separately. Freeze the potatoes up to 2 months.