Mashed Potatoes & Gravy Recipe
Make Mashed Potatoes & Gravy Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mashed Potatoes
Brown Gravy
Method
Mashed Potatoes
- 1
Prepare and cook potatoes
Place peeled and cubed potatoes in a large pot. Cover with cold water by about 1 inch. Add 2 tablespoons salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on cube size.
- 2
Warm dairy and drain
While potatoes cook, combine warmed milk and heavy cream (if using) in a small saucepan or microwave until just warm — do not boil. Melt 8 tablespoons butter in the warm milk or separately. Drain potatoes in a colander and return to the hot pot. Allow to sit for 1 minute over low heat to evaporate excess moisture, shaking the pot once or twice.
- 3
Mash and season
If using garlic, mash crushed garlic with a pinch of salt into the hot butter or add it to the potatoes before mashing. Using a potato ricer or masher, mash potatoes until smooth but still light and fluffy. Gradually stir in warmed milk/cream and melted butter until desired consistency is reached. Taste and season with remaining 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Keep warm until service (cover and place over a very low heat or in a warm holding pan).
- 4
Brown Gravy
- 5
- 6
Make roux
Reduce heat to medium-low. Sprinkle 1/2 cup flour over the softened onions and whisk constantly to form a smooth paste (roux). Cook the roux, stirring, for 2–3 minutes to remove raw flour taste and to develop a light golden color — do not burn.
- 7
Add stock and seasonings
Gradually whisk in 4 cups beef stock and 1 cup chicken stock, adding a little at a time to avoid lumps. Once all stock is incorporated, increase heat to medium and bring to a gentle simmer. Add 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper and 1 teaspoon salt (adjust to taste). Simmer, stirring occasionally, until gravy thickens to desired consistency, about 8–12 minutes. If gravy becomes too thick, whisk in small amounts of additional stock or water.
- 8
Strain and finish
For a very smooth gravy, strain through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Return to low heat and stir in 2 tablespoons chopped fresh thyme or parsley if using. Taste and adjust seasoning. Keep hot until service — cover or place in a warm gravy well.
- 9