Mashed Potatoes With Créole Gravy Recipe

Prepare and cook potatoes

Peel the potatoes and cut into even 1½-inch cubes so they cook evenly. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a gentle boil and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Drain and steam-dry

When potatoes are tender, drain them in a colander and return them to the hot pot off the heat for 1–2 minutes to let excess moisture evaporate (this helps them stay fluffy).

Warm dairy and mash

While potatoes cook, warm the milk, butter, and cream together in a small saucepan over low heat or in the microwave until the butter is melted and the mixture is warm (not boiling). Mash the potatoes using a potato masher or ricer until mostly smooth. Pour warmed dairy into the potatoes a little at a time, mashing to reach desired consistency. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm while you make the gravy.

Sauté the holy trinity

In a medium skillet or saucepan, heat 2 tablespoons oil or bacon fat over medium heat until shimmering. Add the diced onion, green pepper, and celery (the 'holy trinity') and a pinch of salt. Sauté until vegetables are softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make a roux

Push the vegetables to the side a bit and add the 2 tablespoons flour to the fat still in the pan. Stir constantly to combine the flour with the fat and vegetables. Cook the roux, stirring, for 2–3 minutes until it smells nutty and has a light golden color; cook longer (3–5 minutes) if you prefer a deeper, darker gravy flavor. Be careful not to burn the flour.

Build the gravy

Whisk in the tomato paste, then slowly add about 1/2 cup of the chicken broth while whisking to smooth the roux into the liquid. Continue whisking and add the remaining 1½ cups broth in a steady stream. Stir in Worcestershire sauce, hot sauce, dried thyme, paprika, cayenne, and add the bay leaf. Bring the mixture to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the gravy is thickened to coat the back of a spoon and flavors have melded.

Adjust seasoning and finish

Taste the gravy and add 1 teaspoon salt and 1 teaspoon freshly ground black pepper, or adjust to taste. Remove and discard the bay leaf. Stir in the chopped fresh parsley. If the gravy is too thick, thin with a little extra warm broth or water, 1 tablespoon at a time, until desired consistency is reached.

Strain (optional)

For a smoother gravy, you can strain it through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor and then discarding the solids. Reheat gently after straining if needed.

Spoon generous scoops of mashed potatoes onto plates or a serving platter. Make a small well in the center of each portion and ladle the hot Créole gravy over the potatoes. Garnish with an extra sprinkle of chopped parsley and a grind of black pepper. Serve immediately.