Mashed Potatoes + Gravy Recipe

Prep and cut potatoes

Peel the potatoes (optional) and cut into even 1- to 1½-inch chunks so they cook evenly. Rinse briefly to remove excess starch.

Boil

Place the potato chunks in a large pot and cover with cold water by about 1 inch (approximately 1600 ml). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size.

Drain and steam-dry

When tender, drain potatoes in a colander. Return them to the still-warm pot and place over low heat for 1–2 minutes, shaking occasionally, to evaporate surface moisture (this keeps mashed potatoes fluffy).

Warm dairy

While potatoes steam-dry, warm the butter, milk and cream together in a small saucepan or in the microwave until the butter melts and the liquid is warm but not boiling. If using cream cheese, soften it into the warm dairy so it blends easier.

Mash

Use a potato ricer or masher to work the potatoes until mostly smooth but still slightly textured. For the smoothest result, push potatoes through a ricer back into the pot.

Finish and season

Gradually stir the warm butter/dairy mixture into the potatoes until you reach the desired creaminess (you may not need all the liquid). Stir in remaining 4 tablespoons butter, cream cheese (if using), 1 teaspoon black pepper and 1/2 teaspoon finishing salt. Taste and adjust seasoning. Keep warm until serving; cover to retain heat.

Garnish (optional)

Sprinkle chopped chives or parsley over the potatoes just before serving.

Collect flavor (optional)

If you have pan drippings from roasted meat, pour off excess fat leaving about 2 tablespoons in the pan; otherwise use 2 tablespoons unsalted butter. If using wine, deglaze pan now with the splash of wine, scraping brown bits and reducing briefly.

Make a roux

Over medium heat in a saucepan (or same pan with drippings), melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell cooks out and it turns a light golden color. This cooks the roux and prevents a floury taste.

Add stock

Gradually whisk in 2 cups of stock (beef/chicken/vegetable) a little at a time to avoid lumps. Continue whisking until smooth. Bring to a gentle simmer; the gravy will thicken in 3–5 minutes.

Season and finish

Stir in 1 teaspoon soy sauce or Worcestershire sauce (for color and umami), 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or thickness: for a thinner gravy add up to 1/2 cup more stock; for thicker cook a minute longer. If you used pan drippings earlier, adjust salt more cautiously.

Strain and keep warm

If you want a very smooth gravy, strain through a fine-mesh sieve into a serving vessel. Keep warm over very low heat or in a covered container until ready to serve.