Jul 14 2026
Restaurants›The Factory Kitchen›Creamy Mashed Potatoes And Gravy Recipe

Creamy Mashed Potatoes And Gravy Recipe

Inspired by The Factory Kitchen
Time45m
Serves4

Enjoy our take on the Caesar flavors packed in a wrap with chicken, pita croutons, *avocado, greens, mayo and Caesar dressing that will always leave you wanting one more bite. *Newly added avocado to this wrap - yum!

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Ingredients

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Mashed Potatoes

Gravy

Method

Mashed Potatoes

  1. 1

    Prepare potatoes

    Peel the russet potatoes and cut them into roughly 1- to 1½-inch cubes so they cook evenly. Rinse the cubes under cold water to remove surface starch.

  2. 2

    Cook potatoes

    Place the potato cubes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes (test with a fork).

  3. 3

    Warm dairy

    While potatoes cook, gently warm the milk and butter with the garlic (crushed or finely minced) in a small saucepan over low heat until butter melts and garlic becomes fragrant, 3–4 minutes. Do not boil. Remove from heat and let sit for 5 minutes to infuse; remove garlic or leave very small pieces according to preference.

  4. 4

    Drain and mash

    Drain the potatoes thoroughly in a colander, then return them to the hot pot off the heat for 1 minute to allow excess moisture to steam off. Use a potato masher or ricer to mash the potatoes until mostly smooth.

  5. 5

    Finish potatoes

    Gradually add the warm milk-butter mixture to the mashed potatoes, stirring until you reach a creamy consistency. Stir in sour cream, remaining ½ teaspoon kosher salt (adjust to taste), and ½ teaspoon black pepper. Fold in minced chives. Taste and adjust seasoning. Keep warm while you make the gravy.

Gravy

  1. 6

    Make roux

    In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns light golden and loses its raw flour smell (this cooks out the raw taste).

  2. 7

    Add stock

    Slowly whisk in 2 cups beef stock a little at a time to prevent lumps. Bring the mixture to a gentle simmer while whisking; it will thicken as it heats. Simmer 3–5 minutes to reach a smooth gravy consistency.

  3. 8

    Season gravy

    Stir in 1 teaspoon Worcestershire sauce, ½ teaspoon soy sauce, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt. Taste and adjust seasoning — add more salt or a splash of stock if too thick. If gravy is too thick, thin with up to ¼ cup additional stock or water.

  4. 9

    Finish and serve

    Strain the gravy through a fine-mesh sieve into a warmed gravy boat if you want an ultra-smooth texture, pressing on solids. Keep gravy warm over very low heat until ready to serve alongside the mashed potatoes.

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