Mashed Potatoes And Gravy Recipe

Prep potatoes

Peel potatoes if desired (Yukon Golds can be left partially unpeeled for texture). Cut into uniform 1 to 1½-inch chunks so they cook evenly.

Start in cold water

Place potato chunks in a large pot and cover with cold water (about 1–2 inches above potatoes). Add 1 tablespoon kosher salt to the water.

Boil until tender

Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are easily pierced with a fork, about 12–18 minutes depending on chunk size.

Heat milk and butter

While potatoes cook, combine the milk and 4 tablespoons butter in a small saucepan and warm gently until butter is melted and mixture is hot but not boiling. This keeps potatoes fluffy when mashed.

Drain and dry

Drain potatoes thoroughly in a colander. Return them to the hot pot and place over low heat for 30–60 seconds, shaking occasionally to evaporate excess moisture.

Mash and season

Using a potato masher, ricer, or hand mixer on low, mash the potatoes until mostly smooth. Gradually add the warm butter-milk mixture and mash until you reach desired consistency. Stir in optional sour cream or cream cheese if using. Season with salt and freshly ground black pepper to taste.

Finish

Taste and adjust seasoning. Stir in minced chives if desired. Keep covered and warm until serving.

Cook aromatics

Melt 2 tablespoons butter in a 10-inch skillet or saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes. If using pan drippings, add them now and heat through.

Make roux

Sprinkle the 2 tablespoons flour over the softened onions and stir to combine. Cook the flour-onion mixture for 1.5–2 minutes, stirring, until it smells toasty and takes on a light golden color (this removes the raw flour taste).

Whisk in broth

Slowly whisk in 2 cups of beef broth, scraping any browned bits from the pan. Bring to a gentle simmer while whisking to avoid lumps.

Season and thicken

Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and 1/2 teaspoon freshly ground black pepper. Simmer until gravy thickens to desired consistency, about 5–8 minutes. If gravy becomes too thick, whisk in a little more broth or water 1 tablespoon at a time.

Adjust seasoning and strain (optional)

Taste and add salt if needed (broth and soy/Worcestershire may provide enough salt). If you prefer a smooth gravy, pass through a fine-mesh sieve to remove onion bits. Stir in optional chopped thyme or rosemary for a herbal note.

Finish and serve

Keep gravy warm over very low heat until ready to serve. Spoon hot gravy over mashed potatoes when plating.