Easy Mashed Potatoes And Gravy Recipe & No Drippings Needed

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A simple mashed potatoes and gravy recipe with restaurant flavors for the perfect, classic side dish made at home with ease.

mashed potatoes and gravy

What’s better than a plate of creamy, fluffy mashed potatoes? Pair it with a rich and savory gravy, and you’ve got the ultimate comfort food combo that’s sure to satisfy any craving. Creating the perfect pairing of mashed potatoes and gravy has stood the test of time and for good reason.

Whether you’re a culinary novice or an experienced home cook, it’ll be a breeze. I’ll discuss the best types of potatoes to use and how to achieve that oh-so-creamy texture. Plus, we’ll dive into the art of making a flavorful gravy that complements the potatoes perfectly but keeping things super simple.

So, grab your apron and get ready to elevate your mashed potatoes and gravy game to new heights. Let’s get started on creating the ultimate mashed potatoes and gravy combo that will leave everyone begging for seconds.

How To Make Mashed Potatoes And Gravy

Ingredients needed

  • Potatoes
  • Butter
  • Heavy cream
  • Chicken bouillon cube
  • Beef bouillon cube
  • All-purpose flour
  • Seasonings (listed below)

Making the mashed potatoes and gravy recipe

The potatoes

  1. First, clean any debris from the potatoes and then bring a pot of water to boil. Add in the potatoes with the skin on and allow them to cook about 40 minutes or until easily pierced with a knife.
  2. Now, when finished, drain the hot water and allow them to sit in cold water so that they are easier to handle.
  3. Once cooled remove the skin. Then in a large bowl with a potato masher, mash the potatoes with the butter and heavy cream. You want some chunks because they are mashed and not whipped.
  4. Next, add salt and black pepper to taste.
mashed potatoes and gravy

The gravy

  1. In a pot on medium heat add in butter. Once the butter is melted add in the flour then stir the flour and butter together until they are combined and slightly bubbly.
  2. Next, pour in the water then crush the bouillon cubes in and add in the other seasonings. No need for salt.
  3. Allow the gravy to come to a simmer, this will take about 10 minutes. When the gravy starts to simmer it will thicken quickly so occasionally stir the pot during the heating process to prevent burning.
  4. Once the gravy has thickened remove from heat.
  5. Lastly, serve the mashed potatoes and gravy together. Enjoy!

Frequently Asked Questions (FAQs)

What are the best potatoes to use for mashed potatoes?

In this recipe I suggest russet. That starchy taste and texture is so classic with mashed potatoes I wouldn’t want anything else. However, red or Yukon potatoes can be used to make mashed potatoes.

Do I need meat drippings to make gravy?

Gravy with meat drippings is great but you can still make gravy without it. The bouillon cubes replace the need for the meat dripping and give a great flavor.

What is gravy for mashed potatoes made of?

Gravy is very simple and can be made a variety of ways. Meat dripping from roast can be used as a basis but for this recipe that is replaced with the bouillon cubes so no drippings are needed. A basic gravy consist of meat drippings, flour, and a liquid.

What to serve with mashed potatoes and gravy?

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mashed potatoes and gravy

Mashed Potatoes And Gravy

A simple mashed potatoes and gravy recipe with restaurant flavors for the perfect, classic side dish made at home with ease.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American

Ingredients
 

  • 3 pound russet potatoes
  • 8 tablespoon butter
  • 1/2 cup heavy cream
  • salt & pepper to taste

Gravy

  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2.25 cup water
  • 1 chicken bouillon cube
  • 1 beef bouillon cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions
 

Potatoes

  • First, clean any debris from the potatoes and then bring a pot of water to boil. Add in the potatoes with the skin on and allow them to cook about 40 minutes or until easily pierced with a knife.
  • Now, when finished, drain the hot water and allow them to sit in cold water so that they are easier to handle.
  • Once cooled remove the skin. Then in a large bowl with a potato masher, mash the potatoes with the butter and heavy cream. You want some chunks because they are mashed and not whipped.
  • Next, add salt and black pepper to taste.
  • Note: If you do not measure out the potatoes adjust the heavy cream and butter to taste.

Gravy

  • In a pot on medium heat add in butter. Once the butter is melted add in the flour then stir the flour and butter together until they are combined and slightly bubbly.
  • Next, pour in the water then crush the bouillon cubes in and add in the other seasonings. No need for salt.
  • Allow the gravy to come to a simmer, this will take about 10 minutes. When the gravy starts to simmer it will thicken quickly so occasionally stir the pot during the heating process to prevent burning.
  • Once the gravy has thickened remove from heat.
  • Lastly, serve the mashed potatoes and gravy together. Enjoy!
Keyword Mashed Potatoes And Gravy
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