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.
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!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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