One of the best side dishes right here. Mashed Potatoes and Gravy. Fluffy, smooth, creamy spuds meet a super easy & quick chicken broth gravy to create a perfect accompaniment to any meat dish out there. Steak, meatloaf, meatballs, you name it. These mashed potatoes will bring any of them to a whole new level!
There are many recipes that I do on a regular basis but they are still not on the blog (even though it’s been more than 4 years since I started Yummy Addiction). Why so?
Well, I always considered them to be too simple and too obvious thanks to my idealistic mind, which kept telling me that such recipes won’t interest anybody. That was until the last month, Christmas to be exact, when I caught myself browsing for tips on how to handle the whole turkey as it was the very first time in my whole life (!) when I was cooking it this way (ground turkey is my friend).
That’s when I realized that what’s simple to one person (like turkey to my American friends) might be complex to another. So… From now on I will be sharing here everything starting from my favorite way of making mashed potatoes (in this post) to my beloved garlic bread and many more!
Without a further ado, Mashed Potatoes and Gravy, ladies and gentlemen.
I wouldn’t be able to count how many times I made this recipe and how many compliments I got from my friends and family. These mashed spuds were gorgeous with that whole roasted turkey I made for Christmas. Only later I found out that people in the States enjoy turkey and mashed potatoes every Thanksgiving. And I can easily understand why.
Mashed potatoes and gravy are also amazing with meatballs:
- Turkey Quinoa Meatballs (Stuffed with mozzarella!)
- Pork and Beef Meatballs (Stuffed with avocado!)
- Chicken Meatballs (Stuffed with pineapple!)
However, to make the perfect mashed spuds, following the recipe is not enough. Check out these tips to avoid the most common mistakes and to get the fluffiest and smoothest potatoes.
Tips for the Best Mashed Potatoes
- Use the right kind of potatoes. Higher starch varieties like Yukon Golds or Russets make the fluffiest, smoothest, creamiest final product.
- Salt the water. Potatoes absorb water they are cooked in so if you want your spuds to be well seasoned – always add the salt. There won’t be a need to add as much later + you will avoid bland potatoes.
- Dry them out. Draining is not enough! It’s highly recommended to return cooked potatoes after draining them to a hot pan to completely dry them out. This easy trick creates lighter and fluffier potatoes.
- Heat dairy up before adding it. Butter, milk, cream, or any other. I know I know, it’s way easier to simply add the dairy straight from the fridge but, believe me, it’s totally worth the effort to heat it up. Warm dairy absorbs better and also keeps potatoes hot.
- Don’t overwork. If using electric tools for mashing (a food processor or a hand mixer), beat just until fluffy. Mashing potatoes for too long or too vigorously will release more starch and you’ll get unappetizingly looking gluey, sticky mess. If you want to stay on the safer side, use a simple potato masher or a ricer instead.
That’s it! Now you are totally ready to make the best mashed potatoes you have ever made. Oh, wait!
One more tip. I bet y’all interested in how to make mashed potatoes in advance, right? Contrary to a popular belief, that’s totally possible.
Just follow the recipe to make the mashed potatoes as directed. Then either transfer them to a bowl, cover tight, and chill to cook them the next day in a greased slow cooker on low (2-3 hours will be enough) or transfer to a greased baking dish, cover tight, chill, and bake for 1 hour or so the next day (45 mins covered with foil, 15 min without it) at 350°F (175°C).
Add more milk and butter, if needed.
Now it’s your turn!
My favorite way of making mashed potatoes. Creamy and fluffy spuds with a crazy delicious and super easy to make chicken broth gravy!
- 3 lb (1.4kg) potatoes (Russet or Yukon Gold are recommended but any will work), peeled and cut into chunks
- 1/4 cup butter
- 1/2 cup milk , plus more if needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh chives for garnish (optional)
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Place the potatoes into a large pot filled with lightly salted water (enough to cover potatoes by an inch or two), bring to a boil, and cook, covered, for 20 minutes or until the potatoes are soft. Drain and return to the hot pot (this will help to dry them out).
Add the butter and let stand for a couple of minutes. Mash the potatoes with a potato masher or beat with a handheld mixer on low speed (don’t overmash!) until light and fluffy.
Heat the milk in a small saucepan over low heat until hot. Stir in the heated milk (start from ½ cup and add more until you reach the desired consistency), salt, and pepper into the mashed potatoes.
In a saucepan, melt the butter. Add the flour and mix until blended. Slowly pour in the broth. Add the salt and pepper and keep whisking until the mixture thickens. Serve over the mashed potatoes and enjoy!
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