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
Method
Mashed Potatoes
- 1
Prepare potatoes
Place peeled and cut potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.
- 2
- 3
Heat dairy
While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. If using cream cheese, add it to the warm milk to soften.
- 4
- 5
Mash and combine
Using a potato masher or ricer, mash the potatoes until mostly smooth. Gradually add the warm milk-butter (and softened cream cheese if using), mixing until desired creaminess is reached. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.
- 6
Finish and garnish
Transfer mashed potatoes to a serving bowl and top with a few additional knobs of butter if desired. Sprinkle chopped chives or parsley over the top for color and serve hot.
Gravy
- 7
Collect and heat fat/drippings
If using pan drippings from roasted meat, pour off excess fat into a heatproof container and reserve 2 tablespoons of the fat for the gravy. If you don't have drippings, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat.
- 8
Make roux
Add 2 tablespoons all-purpose flour to the hot fat and whisk constantly to form a smooth roux. Cook the roux for 1–2 minutes, whisking, until it turns a light golden brown and loses the raw flour taste.
- 9
Deglaze and add broth
Slowly pour in 2 cups beef (or chosen) broth while whisking vigorously to prevent lumps. Scrape the bottom of the pan to incorporate any browned bits if using drippings.
- 10
Simmer and season
Bring gravy to a gentle simmer and cook until it thickens to your desired consistency, about 4–6 minutes. Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce (optional) for extra umami. Taste and season with up to 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.
- 11
Adjust consistency
If the gravy becomes too thick, whisk in up to 1/4 cup water (or additional broth) a tablespoon at a time until you reach the desired pourable consistency. If it is too thin, simmer a little longer or whisk in an extra 1 teaspoon flour mixed with a tablespoon of cold water to thicken slightly.
- 12
Strain (optional) and serve
For an extra-smooth gravy, strain through a fine-mesh sieve into a warmed gravy boat or serving jug. Keep warm until ready to serve alongside the mashed potatoes.
