Mashed Potatoes and Gravy

5 stars (4 reviews)

This mashed potatoes and gravy recipe is as easy to make as it is delicious to serve with your favorite main dishes! Here we're sharing the secret to the best, most fluffy and buttery mashed potatoes with a flavorful brown gravy you'll want to pour on everything!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 340kcal

Author: Sommer Collier

Equipment

1 potato ricer

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

US Customary - Metric

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.

Video

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.

Nutrition