Aug 28 2026
Restaurants›Julia Belle's - Florence, SC›Mashed Potatoes & Gravy Recipe

Mashed Potatoes & Gravy Recipe

Inspired by Julia Belle's - Florence, SC
Time45m
Serves4

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

Method

Mashed Potatoes

  1. 1

    Prepare potatoes

    Place peeled and cubed potatoes in a large pot. Add 6 cups of cold water and 1 tablespoon kosher salt. The water should cover the potatoes by about 1 inch.

  2. 2

    Boil

    Bring to a vigorous simmer over high heat, then reduce to medium-high and simmer until potatoes are very tender and easily pierced with a fork, about 12–15 minutes depending on cube size.

  3. 3

    Drain and steam dry

    Drain potatoes in a colander and return them to the hot pot off the heat. Shake the pot gently for 30–60 seconds to evaporate excess moisture (this helps make fluffier mash).

  4. 4

    Warm dairy

    While potatoes cook, warm 1 cup milk and 4 tablespoons butter together in a small saucepan or microwave until butter is melted and milk is hot but not boiling (about 30–60 seconds). Warming prevents cooling the potatoes and helps absorb liquid better.

  5. 5

    Mash

    Using a potato masher or ricer, mash the potatoes to your desired texture. For very smooth potatoes, pass through a ricer; for chunkier mash, use a masher and stop when mostly smooth with small lumps.

  6. 6

    Finish

    Slowly add the warm milk-butter mixture to the potatoes while stirring with a wooden spoon or rubber spatula until you reach the desired creaminess. Stir in 2 tablespoons sour cream (if using). Season with 1 teaspoon freshly ground black pepper and additional kosher salt to taste (start with 1/2 teaspoon). Taste and adjust seasoning.

  7. 7

    Garnish and hold

    Transfer mashed potatoes to a serving bowl and top with a pat of butter and 1 tablespoon chopped chives or parsley if desired. Keep warm until ready to serve; cover and store on low oven (200°F / 95°C) or use a covered slow cooker on warm for up to 1 hour.

Gravy

  1. 8

    Sweat aromatics

    In a medium skillet or saucepan, melt 2 tablespoons butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes. Add 1 teaspoon minced garlic in the last 30 seconds and stir until fragrant.

  2. 9

    Make roux

    Sprinkle 3 tablespoons all-purpose flour over the softened onion and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should be bubbly and slightly nutty-smelling; do not let it brown too dark if you want a lighter gravy.

  3. 10

    Add stock

    Gradually whisk in 2 cups chicken or beef stock, adding a little at a time and whisking to smooth out lumps. Bring to a gentle simmer. The gravy will thicken as it heats; simmer 3–5 minutes, stirring, until it reaches a coat-the-back-of-a-spoon consistency.

  4. 11

    Season and finish

    Stir in 2 tablespoons heavy cream or half-and-half if using for extra silkiness. Add 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce for depth and color. Season with 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Taste and adjust—add more salt or a splash of stock if too thick; thin with additional stock or water as needed.

  5. 12

    Strain and serve

    If you prefer a perfectly smooth gravy, strain the gravy through a fine-mesh sieve into a serving jug, pressing with a spatula to extract all flavor. Keep warm until serving; reheat gently if needed, whisking to restore silky texture.

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