Mashed Potatoes and Gravy
My favorite way of making mashed potatoes. Creamy and fluffy spuds with a crazy delicious and super easy to make chicken broth gravy!
Servings: 8 people
Calories: 229kcal
Ingredients
For the potatoes:
- 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)
For the gravy:
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
The mashed potatoes.
- 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.
The gravy.
- 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!
Notes
The mashed potato recipe borrowed from Better Homes and Gardens New Cook Book (a truly amazing book). The gravy adapted from the jinxycat recipe at Food Geeks. Thanks!
Nutrition
Calories: 229kcal | Carbohydrates: 30.5g | Protein: 4g | Fat: 10.7g | Cholesterol: 28.2mg | Sodium: 18.1mg | Sugar: 2.1g | Vitamin A: 500IU | Vitamin C: 46.2mg