Mashed Potatoes with Gravy
Buttery whipped potatoes smothered in a rich pan gravy. The ultimate comfort side for roast dinners and holidays.
Ingredients
6 servings
Instructions
-
Boil potatoes in salted water until fork-tender, about 20 minutes; drain well.
-
Mash with butter, warm milk, and salt until smooth and fluffy.
-
For the gravy, melt butter in a saucepan, whisk in flour, and cook 1 minute.
-
Slowly whisk in broth and simmer until thickened, about 4 minutes; season with salt and pepper.
-
Spoon the potatoes into a bowl and top with gravy.
-
Serve immediately while hot.
Nutrition
Per serving, estimated.
- Calories
- 290 kcal
- Protein
- 5g
- Carbs
- 40g
- Fat
- 13g
- Fiber
- 3g
Tips
- Dry the boiled potatoes briefly so they absorb the butter and milk.
- Warm the milk so the potatoes stay hot and smooth.
- For lump-free gravy, whisk the broth in slowly off the heat at first.
Variations
- Add roasted garlic to the mash.
- Stir sour cream into the potatoes for tang.
- Use pan drippings from a roast for the gravy.
Frequently Asked Questions
Yes, keep warm in a covered pot or slow cooker; loosen with a little milk before serving.
Russets are starchy and whip up light and fluffy.
Do not overmix; if they get pasty, fold in a little cream cheese to smooth them.
