Potatoes & Gravy Recipe

Prep and cook potatoes

Peel (optional) and cut potatoes into 1½–2 inch chunks so they cook evenly. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–18 minutes depending on size.

Drain and steam-dry

Drain potatoes in a colander and return them to the hot pot off the heat. Let sit for 1–2 minutes to steam off excess moisture; this helps produce fluffy potatoes.

Mash and season

Add 3 tablespoons butter and 3 tablespoons whole milk (and 2 tablespoons cream if using) to the potatoes. Mash with a potato masher or ricer until mostly smooth but still slightly textured. Taste and season with additional salt if needed and 1 teaspoon freshly ground black pepper. If potatoes are too stiff, add milk 1 tablespoon at a time to reach desired consistency.

Finish

Stir in chopped chives or parsley if using. Keep covered and warm while you make the gravy, or place in a low oven (200°F / 95°C) covered.

Cook aromatics

In a medium skillet or saucepan over medium heat, melt 2 tablespoons butter. Add the finely diced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. If using pan drippings or cooked ground beef, add them now and stir to heat through.

Make roux

Sprinkle 3 tablespoons all-purpose flour over the softened onion and cook, stirring constantly, for 1½–2 minutes to cook the raw flour taste and develop a light brown color. This forms the roux that will thicken the gravy.

Add liquid

Gradually whisk in 2 cups beef broth, starting with a few tablespoons to smooth the roux, then adding the rest while whisking to prevent lumps. Scrape up any browned bits from the pan for extra flavor.

Season and simmer

Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Add the optional fresh thyme or rosemary if using. Bring the gravy to a gentle simmer and cook, stirring occasionally, until it thickens to a pourable gravy consistency, about 4–6 minutes. If the gravy becomes too thick, whisk in up to 2 tablespoons additional broth or water; if too thin, simmer a bit longer.

Adjust and finish

Taste and adjust seasoning with additional salt, pepper, or a splash more Worcestershire/soy for umami. Strain the gravy through a fine-mesh sieve into a serving vessel if you prefer a smooth gravy (press down on solids with a spoon). Keep warm until ready to serve.