Jun 09 2026
Restaurants›Soul Haus Kitchen›Mashed Potato & Gravy Recipe

Mashed Potato & Gravy Recipe

Inspired by Soul Haus Kitchen
Time45m
Serves4

Make Mashed Potato & 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

Garnish & Finish

Method

Mashed Potatoes

  1. 1

    Prep potatoes

    Place the peeled and 1-inch cubed potatoes in a large pot. Add the cold water so the potatoes are covered by about 2 cm (use the 2000 ml indicated). Add 1 tsp of the salt. Starting with cold water ensures even cooking and prevents gummy texture.

  2. 2

    Cook potatoes

    Bring the pot to a rolling boil over high heat, then reduce to a simmer. Cook uncovered until the potatoes are fork-tender, about 15–20 minutes depending on cube size. Test by piercing a cube — it should offer little resistance.

  3. 3

    Drain and dry

    Drain the potatoes thoroughly in a colander. Return them to the warm pot off the heat and let them sit for 1–2 minutes to allow excess steam to evaporate; this helps keep the mash fluffy.

  4. 4

    Warm dairy and flavor

    While the potatoes drain, combine the milk, heavy cream, 4 tbs butter and minced garlic in a small saucepan and warm gently over low heat until the butter melts and the mixture is hot but not boiling (about 2–3 minutes). Warming the dairy prevents cooling the potatoes and helps achieve a smooth texture.

  5. 5

    Mash and combine

    Using a potato masher or ricer, mash the potatoes to your desired consistency. Gradually add the warm milk/cream/butter mixture and continue mashing until smooth and creamy. If you prefer looser mashed potatoes, add a little more warm milk a tablespoon at a time.

  6. 6

    Season

    Stir in the remaining 0.25 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If using the optional extra butter from the Garnish & Finish section, stir it in now for extra richness.

Gravy

  1. 7

    Prepare base

    If you have pan drippings from roasted meat, place a medium saucepan over medium heat and add 2 tbs pan drippings plus 2 tbs unsalted butter (or just 4 tbs butter if no drippings). Heat until the fat is shimmering but not smoking.

  2. 8

    Make roux

    Sprinkle the 2 tbs flour into the hot fat and whisk constantly to form a smooth paste. Cook the roux for 1–2 minutes, stirring, until it turns a light golden brown and loses its raw flour taste. Do not let it burn.

  3. 9

    Whisk in stock

    Gradually pour in the 2 cups of stock while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer.

  4. 10

    Season and simmer

    Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 0.5 tsp salt and 0.5 tsp black pepper. Simmer the gravy for 5–8 minutes, stirring occasionally, until it thickens to a pourable gravy consistency. If it becomes too thick, thin with up to 2–4 tbs additional stock or water.

  5. 11

    Finish

    Taste and adjust seasoning (more salt, Worcestershire or a splash of stock as needed). For an ultra-smooth gravy, strain through a fine-mesh sieve into a warm container before serving.

Garnish & Finish

  1. 12

    Add herbs

    Fold 2 tbs finely chopped chives into the mashed potatoes, reserving a small pinch for garnish. If using, fold in the optional 1 tbs chopped parsley or thyme for brightness.

  2. 13

    Keep warm

    Keep mashed potatoes warm on the lowest stove setting with a lid slightly ajar, or place in a warm oven (90–100°C / 200–210°F) while finishing gravy.

  3. 14

    Serve

    Spoon mashed potatoes into a serving bowl or onto plates. Make a shallow well and ladle hot gravy over the potatoes. Sprinkle reserved chives and a little extra freshly ground black pepper on top. Serve immediately.

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