Mashed Potatoes and Gravy
by Sommer Collier — on Nov 7, 2025 This mashed potatoes and gravy recipe is as easy to make as it is delicious to serve with your favorite main dishes! Here I’m sharing the secret to the best, most fluffy, buttery mashed potatoes with a flavorful brown gravy you’ll want to pour over everything!
Sommer’s Recipe Notes
If you’re looking for easy homemade recipes that are sure to be a crowd pleaser, this homemade mashed potatoes and gravy recipe is a winner!
We have a fabulous, yet more complicated, mashed potatoes recipe here on the site. And we have a more refined and also somewhat complicated recipe for French pomme purée. We also have an outstanding beef gravy a.k.a. brown gravy recipe. However, this combination recipe is simple and delicious, less fuss, with just as much cozy irresistibility.
Why You’ll Love These Mashed Potatoes with Gravy
- Scratch-made yet simple – Both the mashed potatoes and gravy are made from scratch, no dried potato flakes or gravy packets needed… But they’re extremely easy to make and are wonderfully fluffy and sumptuous.
- Better than fast food – Ok, maybe it’s not as fast as the drive-thru, but the recipe is quick to make with wholesome ingredients, yet has the appeal of comforting KFC mashed potatoes and gravy.
- Versatile side dish – Honestly, I could eat a bowl of potatoes covered in brown gravy as a meal on its own. That said, this side dish pairs well with nearly all comfort-food mains, from meaty all-American dishes to classic Southern recipes and more!
Secretly, if I have a hard conversation ahead with one of my family members, I try to soften them up ahead of time with a favorite meal. Mashed potatoes and gravy are one of my go-to dinner items, when discussion of grades, filthy bedrooms, or responsibilities is also on the menu for dinner. Give this recipe a try, and I’m sure it’ll work magic around your house, too!
Ingredients and Tips
- Potatoes – Use russet potatoes for a super fluffy mash.
- Butter – I suggest unsalted butter so you have total control over the amount of salt in the dish.
- Half & half – You could technically use whole milk. But you really need half and half to get the right level of creaminess and incredible taste.
- Salt and pepper – Fresh cracked black pepper tastes the best!
- For the gravy – We use a simple combination of butter, all-purpose flour, beef base, and chicken base for the richest flavor, a bit of garlic powder, and water.
How to Make Easy Mashed Potatoes and Gravy
Tips for Success – When making homemade mashed potatoes, it’s important to have either a potato ricer or a potato masher. We prefer a potato ricer because it gets the mashed potatoes extra smooth. Yes, you can use a mixer to mash potatoes, but you risk the chance of glumpy potatoes, and no one wants that!
Find the full Mashed Potatoes and Gravy recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store the potatoes and leftover gravy in separate containers, and keep in the fridge for up to 3 days.
- Reheating – You also want to reheat the gravy and potatoes separately. The best way to heat up leftover mashed potatoes is in the microwave in short 10-second bursts at 50% power, stirring between each burst. Add a splash of half & half or milk if they have gotten too firm. To reheat the gravy you can either microwave as well in short bursts or reheat on the stovetop in a medium saucepan, adding a bit of water as needed to loosen it up.
Serving Suggestions
There are basically no limits to the main dishes that pair well with a side of mashed potatoes!
The potatoes and brown gravy are delicious with beefy meaty mains like beautifully cooked steak, prime rib and our bone-in ribeye recipe, bacon wrapped beef tenderloin, or traditional beef Wellington.
They’re also perfect with classic American comfort foods like better than KFC fried chicken or broasted chicken, spatchcock chicken with Coca Cola, pork chops or baked spiral ham.
You’ll find this recipe to be super handy for busy holiday dinners like Thanksgiving, Christmas and Easter!
Frequently Asked Questions
Using a potato ricer does yield the most smooth and fluffy mashed potatoes. Also, be sure to note over mix the potatoes as you mash, or you run the risk of making them gluey.
Technically, yes – but I wouldn’t. The moisture in the potatoes will form ice crystals when frozen, and the creamy texture just won’t be the same when thawed and reheated.
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Mashed Potatoes and Gravy
Video
Ingredients
For the Mashed Potatoes –
- 3 pounds russet potatoes
- 8 tablespoons butter
- 1 cup half & half
- Salt and pepper
For the Brown Gravy –
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon beef base or 1 bouillon cube
- 1 teaspoon chicken base or 1 bouillon cube
- ¼ teaspoon garlic powder
- 2 cups water
Instructions
- Set a large 6-8 quart pot out and fill it one-third full of water. Peel the potatoes, then chop into 1-2 inch chunks. It's best if they are close in size. As you chop the potatoes add them to the pot. Once all the potatoes are in the pot make sure the water is at least 2 inches above the top of the potatoes. If not, add additional water.
- Place the pot on the stovetop and turn on high heat. Add a couple large pinches of salt to the water. Bring the potatoes to a boil. Then set a timer for 20 minutes. When the timer goes off, check the potatoes with a fork. You should be able to mash the potato easily with a fork. If not, cook for another 5 minutes or so.
- Meanwhile, make the gravy: Set a smaller pot over medium heat. Place the butter and flour in the pot. Use a whisk to mix the butter and flour as the butter melts. Continue to whisk until a fluffy golden roux forms, 2-3 minutes.
- Add the beef base, chicken base, and garlic powder. Mix until the ingredients are well incorporated into the roux. Then slowly add in 2 cups of water, with pouring and whisking a little at a time. Allow the gravy to simmer and thicken for 2-3 minutes. Then turn off the heat. The gravy will continue to thicken as it cools.
- Set out a colander. Once the potatoes are very tender, pour the water and potatoes into the colander. Allow the potatoes to sit and drain for at least 5 minutes. When the potatoes are dry they mash well and create a light fluffy texture.
- Place the butter in the hot cooking pot followed by the half-and-half. Allow the butter to melt and half-and-half to warm while the potatoes are drying.
- Once the potatoes have had a few minutes to dry, place some the potato chunks in the ricer. Press the potatoes through the rice, into the melted butter mixture. Continue until all the potatoes are riced. Then stir the rice potatoes with the butter and half-and-half until very smooth and fluffy. Taste, then salt and pepper as needed. *Alternatively, place the dried potatoes back into the pot and use a potato masher to mash the potatoes until smooth.
- Re-warm the gravy if needed, then move the mashed potatoes to a serving bowl and pour the warm gravy over the top.
Notes
- Storing Leftovers – Store the potatoes and leftover gravy in separate containers, and keep in the refrigerator for up to 3 days.
- Reheating – You also want to reheat the gravy and potatoes separately. The best way to heat up leftover mashed potatoes is in the microwave in short 10-second bursts at 50% power, stirring between each burst. Add a splash of half & half or milk if they have gotten too firm. To reheat the gravy you can either microwave as well in short bursts or reheat on the stovetop, adding a bit of water as needed to loosen it up.
