Mashed Potatoes + Gravy Recipe
Make Mashed Potatoes + Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mashed Potatoes
Gravy (Classic Pan or Brown Gravy)
Method
Mashed Potatoes
- 1
Prepare and cook potatoes
Place peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on cube size.
- 2
- 3
Warm dairy
While potatoes cook, warm 1 cup whole milk and 4 tablespoons butter together in a small saucepan until butter is melted and mixture is hot but not boiling. If using sour cream or cream cheese, set aside to slightly soften.
- 4
- 5
Finish
Gradually add the warm milk-butter mixture to the mashed potatoes, stirring gently after each addition until you reach the desired consistency. Stir in 2 tablespoons sour cream or cream cheese if using. Season with 1 teaspoon freshly ground black pepper and salt to taste (start with 1 teaspoon and adjust). Taste and adjust seasoning. Transfer to a serving bowl and garnish with chopped chives or parsley if desired.
Gravy (Classic Pan or Brown Gravy)
- 6
If using pan drippings (optional)
If you have pan drippings from roasted meat, pour them into a fat separator or a measuring cup. Let sit briefly; spoon off excess fat so you have about 2 tablespoons fat left. If using butter, melt 2 tablespoons butter in a medium skillet over medium heat.
- 7
Sauté aromatics (optional)
If using shallot or onion, add 1 tablespoon finely minced shallot to the melted butter or reserved fat and cook over medium heat until softened and translucent, about 2–3 minutes. Do not brown.
- 8
Make a roux
Sprinkle 2 tablespoons all-purpose flour over the fat or butter and whisk constantly to form a smooth paste. Cook the roux for 1–2 minutes to remove the raw flour taste and to begin developing color (cook slightly longer—2–3 minutes—for a darker gravy).
- 9
Add stock and seasonings
Gradually whisk in 2 cups warm stock (chicken or beef) a little at a time to avoid lumps. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and 1 teaspoon freshly ground black pepper. If using a herb sprig or bay leaf, add it now. Bring the mixture to a gentle simmer.
- 10
Simmer and adjust thickness
Simmer the gravy, whisking occasionally, until it thickens to coat the back of a spoon, about 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup additional stock or water until desired consistency is reached. If too thin, simmer a few minutes longer or make a slurry of 1 teaspoon flour mixed with 1 tablespoon water and whisk in gradually.
- 11
Finish and season
Remove and discard any herb sprig or bay leaf. Taste and season with salt (start with 1/2 teaspoon) and adjust pepper or Worcestershire/soy sauce for more depth. For extra shine and richness, whisk in 1 tablespoon cold butter off heat just before serving.
- 12
Strain (optional)
For an extra-smooth gravy, strain through a fine-mesh sieve into a serving jug, pressing on solids to extract flavor, then serve warm over mashed potatoes.