Mashed Potatoes and Gravy

Name: Mashed Potatoes and Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold potatoes, peeled and diced; 1/2 cup unsalted butter; 1/2 cup whole milk, warmed; Salt, to taste; Black pepper, to taste; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups chicken or vegetable broth; Salt, to taste; Black pepper, to taste

Highlighted under: One Pot Meals | Easy Comfort

I absolutely love making mashed potatoes and gravy because it's a comfort food I don't just enjoy; I also cherish the memories it brings back. The smooth, creamy potatoes paired with rich gravy create a delightful dish perfect for gatherings or cozy dinners. I’ve perfected my method to not only achieve the ideal texture but also to infuse a depth of flavor through simple ingredients. Whether served alongside roasted chicken or a hearty beef dish, this recipe has become a staple in my home, and I can't wait to share it with you.

Created by

Wendys

Last updated on 2026-02-28T14:09:23.793Z

When I first tried making mashed potatoes from scratch, I was amazed at how much better they tasted compared to instant varieties. The key for me has been using a mix of Yukon Gold and Russet potatoes for the perfect balance of creaminess and fluffiness. I always add a touch of cream and butter for richness, and I never skip the seasoning; it makes all the difference!

One of my favorite tips is to warm the milk or cream before adding it to the potatoes. This simple step ensures that my mashed potatoes stay hot and fluffy rather than becoming dense and heavy. Once you've tried this technique, you'll find it hard to go back to any other method!

Why You Will Love This Recipe
Creamy, velvety texture that comforts the soul
Rich, savory gravy that elevates the dish
Easy to prepare, perfect for any meal
Great for leftovers or to pair with various proteins

Understanding Ingredients

The choice of potato is crucial for achieving that perfect, creamy texture in mashed potatoes. Yukon Gold potatoes are ideal because they have a naturally buttery flavor and a higher starch content, which makes them mash beautifully without becoming gummy. If you can't find Yukon Gold, russet potatoes can be used, but they might require slightly more butter to achieve the same richness.

The type of milk you choose can also impact the final dish. Whole milk adds creaminess, but if you're looking for a lighter option, you can use skim milk or even unsweetened almond milk. Just ensure it's warmed before adding it to the potatoes to maintain the temperature and aid in blending for a smoother consistency.

Perfecting the Mash

When mashing the potatoes, use a potato masher or a ricer for the smoothest results. Avoid using a food processor, as it can overwork the potatoes, making them gluey. Ideally, aim for a mashed consistency that’s fluffy yet buttery—this means hitting the sweet spot of mashing just until smooth. If you notice any lumps, simply mash a tad more until they are incorporated.

For the creamiest mashed potatoes, let the butter melt completely into the hot potatoes before adding the milk. This step is essential because it ensures even distribution of flavor and prevents the fat from cooling the mixture too quickly, which can affect the texture. You want a glossy finish that’s just thick enough to hold shape but not stiff.

Ingredients

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and diced
1/2 cup unsalted butter
1/2 cup whole milk, warmed
Salt, to taste
Black pepper, to taste

Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
Salt, to taste
Black pepper, to taste

Adjust the seasoning to your liking for the potatoes and gravy.

Instructions

Prepare the Potatoes

In a large pot, bring salted water to a boil. Add the diced Yukon Gold potatoes and cook until fork-tender, about 15 minutes. Drain well.

Mash the Potatoes

Return the drained potatoes to the pot. Add the butter and warm milk. Mash until smooth and creamy. Season with salt and black pepper to taste.

Make the Gravy

In a separate saucepan, melt butter over medium heat. Stir in flour and cook for about a minute. Gradually whisk in the broth, bringing it to a simmer. Cook until thickened, about 5 minutes. Season with salt and black pepper.

Serve

Spoon the mashed potatoes onto plates, and generously drizzle with warm gravy. Enjoy your meal!

Feel free to add garlic or herbs to the mashed potatoes for extra flavor.

Pro Tips

For extra creamy mashed potatoes, consider using a potato ricer or food mill instead of a traditional masher.

Making Gravy Like a Pro

The base of a good gravy is a well-cooked roux; this is where you combine flour and fat. It's vital to cook the flour until it’s slightly golden, which typically takes about a minute over medium heat. This not only develops flavor but also prevents a raw flour taste in the final gravy. Pay close attention here to prevent burning—it should have a nutty aroma when ready.

For an extra depth of flavor, consider deglazing the pan with a splash of white wine after cooking the roux. This technique picks up the flavor from the bottom of the pan and adds complexity to your gravy. Just be sure to allow the wine to cook off before adding the broth, keeping the consistency right for the perfect sauce.

Serving and Storing Tips

Serve your mashed potatoes and gravy warm for the best experience. If you're making them ahead, keep them in the oven at a low temperature (around 200°F) covered with foil until ready to eat. This keeps them warm without overcooking. If you need to refrigerate leftovers, mash potatoes can be stored in an airtight container for up to three days, and be sure to reheat them slowly over low heat to maintain texture.

To reheat mashed potatoes, adding a splash of milk can help bring back the creamy consistency. Stir frequently while heating to avoid hot spots, and consider using a microwave or stove top. For the gravy, gently reheat it on the stovetop, whisking consistently to restore its silky texture—as it cools, gravy can thicken, so adding a bit more broth or water helps when warming up.

Questions About Recipes

→ Can I use a different type of potato?

Yes, you can use Russet potatoes for a fluffier texture, or a mix for added flavor.

→ How can I make the gravy vegetarian?

Simply use vegetable broth instead of chicken broth for the gravy.

→ Can I make the mashed potatoes ahead of time?

Yes, you can prepare them in advance and reheat them gently on the stovetop or in the microwave, adding a little cream as needed.

→ What should I serve with mashed potatoes and gravy?

They pair wonderfully with roasted meats, meatloaf, or can even be used in a shepherd's pie.