mashed potatoes and gravy recipe

Written BySheba G Updated On
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The Best mashed potatoes and gravy recipe

I have been making mashed potatoes and gravy for my family for years now and it is one of those recipes that never fails to bring everyone to the table. There is something so comforting about a big bowl of creamy mashed potatoes covered in rich savory gravy. My kids absolutely love it and they ask for it almost every week especially when the weather gets chilly.

This recipe is perfect for a Sunday dinner or a holiday meal but it is also simple enough for a weeknight. The potatoes are fluffy and buttery and the gravy is smooth and full of flavor. I like that I can control the ingredients so it is a little healthier than what you might get at a restaurant. Potatoes are a good source of vitamin C and potassium and using low sodium broth in the gravy helps keep things balanced.

I have tried many versions over the years but this one is the one I always come back to. It is straightforward and uses basic ingredients that I usually have on hand. Whether you are feeding a crowd or just your family this recipe is a keeper.

Classic Mashed Potatoes and Gravy

4.6 from 850 votes

This recipe gives you smooth creamy mashed potatoes and a rich flavorful gravy. It is a classic side dish that goes with any meal from roast chicken to meatloaf.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mashed Potatoes

2 pounds Yukon Gold potatoes peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup whole milk warm
1/2 cup sour cream
Salt and pepper to taste

For the Gravy

2 tablespoons pan drippings or butter
2 tablespoons all purpose flour
2 cups low sodium chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper to taste

👨‍🍳Directions

1Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
2Bring the water to a boil over high heat then reduce to a simmer. Cook the potatoes for 15 to 20 minutes until they are fork tender.
3Drain the potatoes well and return them to the pot. Let them sit for a minute to steam dry.
4Add the butter to the hot potatoes and mash until smooth. Stir in the warm milk and sour cream until creamy. Season with salt and pepper to taste.
5For the gravy melt the pan drippings or butter in a small saucepan over medium heat.
6Whisk in the flour and cook for 1 to 2 minutes until it is lightly golden.
7Slowly pour in the chicken broth while whisking constantly to prevent lumps.
8Add the onion powder and garlic powder. Bring the gravy to a simmer and cook for 3 to 4 minutes until it thickens. Season with salt and pepper.
9Serve the mashed potatoes with the gravy poured over the top.

🔧Equipment

Large pot
Potato masher or ricer
Small saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 520mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For extra creamy potatoes use a ricer instead of a masher. You can also use turkey or beef broth for the gravy depending on what you are serving.

Watch Video Of How Classic Mashed Potatoes and Gravy Works

This mashed potatoes and gravy recipe is one I turn to again and again because it is simple and always turns out great. It works for holiday dinners or just a regular weeknight meal and my family always cleans their plates. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Mashed Potatoes and Gravy

1. Can I make mashed potatoes and gravy ahead of time?

Yes you can make the mashed potatoes up to two days ahead and store them in the fridge. Reheat them in a pot with a little extra milk or butter. The gravy can also be made ahead and reheated on the stove or in the microwave.

2. How do I keep my mashed potatoes from getting gluey?

Do not over mash or over mix the potatoes. Use a potato masher or ricer and stop as soon as they are smooth. Overworking the potatoes releases too much starch and makes them gluey.

3. Can I use a different type of potato?

Yukon Gold potatoes are best because they are creamy and buttery but Russet potatoes also work well. Avoid waxy potatoes like red potatoes as they do not mash as smoothly.

4. How can I make the gravy thicker?

If your gravy is too thin mix a tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering gravy. Cook for another minute until it thickens.

5. Can I make this recipe dairy free?

Yes you can substitute the butter with a dairy free margarine and use unsweetened almond milk or oat milk in place of whole milk. Omit the sour cream or use a dairy free version. Use oil instead of butter for the gravy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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