Mashed Potatoes And Gravy Recipe

Prepare potatoes

Peel the potatoes if you prefer a smooth mash (leave skins on for texture). Cut potatoes into roughly 1- to 1.5-inch even chunks so they cook evenly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt to the water.

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

While potatoes cook, heat the milk and butter together in a small saucepan or microwave until butter is melted and mixture is warm (do not boil). If using sour cream or cream cheese, have it at room temperature.

Drain the potatoes well in a colander and return them to the hot pot. Allow them to sit for 1 minute over low heat to evaporate residual moisture (this keeps mash fluffy).

Mash the potatoes using a potato masher, ricer, or potato press until mostly smooth with desired texture.

Gradually add the warm milk-butter mixture to the potatoes, stirring or mashing to incorporate until creamy. Fold in sour cream or cream cheese if using.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If mash is too stiff, add a splash more warm milk until desired consistency is reached.

Transfer to a serving bowl and garnish with minced chives or parsley, if using. Keep warm until serving.

If using pan drippings: Pour drippings into a measuring cup and skim off excess fat if there is more than 2 tablespoons. If you have less than 2 tablespoons fat, add butter to reach 2 tablespoons. If not using drippings, melt 2 tablespoons unsalted butter in a saucepan over medium heat.

Add 2 tablespoons all-purpose flour to the hot fat and whisk continuously to form a roux. Cook the roux 1–2 minutes until it becomes fragrant and turns a light golden-brown (cook longer for a darker, more robust gravy color and flavor), but do not let it burn.

Slowly whisk in 2 cups beef stock, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; the gravy will thicken as it heats.

Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce (if using) for depth and color. Add 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt, then a pinch (about 1 teaspoon) of chopped fresh thyme or rosemary if desired.

Simmer the gravy gently for 3–5 minutes, whisking occasionally, until it reaches desired thickness. If gravy becomes too thick, thin with small amounts of additional stock or water. Taste and adjust seasoning.

Strain the gravy through a fine-mesh sieve into a warm gravy boat or serving bowl for a smooth finish (optional). Keep warm until ready to serve.

To serve: Spoon gravy over mashed potatoes or serve on the side so diners can add as much as they like.