Nothing says comfort like a bowl of creamy mashed potatoes smothered in rich, savory gravy. This recipe is your ticket to comfort food heaven, with fluffy potatoes and a gravy that’ll have you licking the spoon.
Why This Recipe Works
- The secret to fluffy mashed potatoes? Russet potatoes. Their high starch content makes them perfect for mashing.
- Using both butter and heavy cream ensures your mashed potatoes are rich and creamy.
- The gravy is made from the potato cooking water, packed with flavor and thickened to perfection.
- Seasoning at every step builds layers of flavor.
- This recipe is customizable, so you can make it your own.
Ingredients
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups water (reserved from boiling potatoes)
- 2 tbsp all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Equipment Needed
- Large pot
- Potato masher or ricer
- Medium saucepan
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Boil the Potatoes
Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add a teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes. Reserve 2 cups of the cooking water before draining.
Step 2: Mash the Potatoes
Return the drained potatoes to the pot. Add the softened butter and heavy cream. Mash with a potato masher or press through a ricer until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Step 3: Make the Gravy
In a medium saucepan, whisk together the reserved potato water and flour over medium heat until smooth. Bring to a simmer, stirring constantly, until the gravy thickens, about 5 minutes. Stir in the garlic powder and onion powder, and season with salt and pepper to taste.
Step 4: Serve
Spoon the mashed potatoes into a serving bowl and make a well in the center. Pour the gravy into the well. Serve immediately.
Tips and Tricks
For extra creamy mashed potatoes, warm the heavy cream and butter before adding them to the potatoes. This prevents the potatoes from cooling down too much and helps them absorb the fats more evenly. If you’re making the gravy ahead of time, it will thicken as it cools. Simply reheat it with a little additional water or broth to thin it out to your desired consistency. For a smoother gravy, strain it through a fine mesh sieve to remove any lumps.
Recipe Variations
- Add roasted garlic to the mashed potatoes for a deeper flavor.
- Stir in some grated Parmesan cheese for a cheesy twist.
- For a healthier version, substitute half of the potatoes with cauliflower.
- Add herbs like chives or parsley for a fresh touch.
- For a smoky flavor, add a dash of smoked paprika to the gravy.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make both the mashed potatoes and gravy ahead of time. Store them separately in the refrigerator and reheat before serving. You may need to add a little milk or water to the mashed potatoes and gravy to loosen them up when reheating.
Can I use milk instead of heavy cream?
Yes, you can use milk, but the mashed potatoes won’t be as rich and creamy. For the best texture, we recommend using heavy cream.
How can I make the gravy thicker?
If your gravy is too thin, you can thicken it by simmering it longer to reduce, or by adding a slurry of cornstarch and water. Start with a teaspoon of cornstarch mixed with a tablespoon of water and add it to the simmering gravy until it reaches your desired consistency.
Summary
This creamy mashed potatoes with gravy recipe is a comfort food classic that’s perfect for any occasion. With fluffy potatoes and a savory gravy, it’s sure to be a hit with everyone at the table.