Creamy Mashed Potatoes with Savory Gravy

Why You’ll Love This Recipe

• Pure comfort: ultra-creamy potatoes with a butter-and-cream finish.
• Simple seasoning: just salt and pepper so the potato flavor shines.
• Flexible gravy: works with turkey or beef stock (with or without pan drippings).
• Foolproof technique: warm dairy + gentle whipping = cloud-like texture.

Grocery List

• Produce: 3 lb Yukon Gold potatoes, fresh chives (optional)
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Kosher salt, black pepper, all-purpose flour, low-sodium turkey or beef stock; optional pan drippings if making gravy from a roast

Full Ingredients

Creamy Mashed Potatoes

• 3 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 6 tbsp unsalted butter, divided (2 tbsp to melt into potatoes, 4 tbsp warmed with dairy)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp kosher salt (for the boiling water)
• 1 to 1.5 tsp kosher or fine sea salt, to season the mash
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp finely snipped chives, optional for garnish

Savory Turkey or Beef Gravy

• 3 tbsp unsalted butter (or use fat from pan drippings)
• 3 tbsp all-purpose flour
• 3 cups low-sodium turkey or beef stock
• Up to 1/2 cup pan drippings, optional for extra richness
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the potatoes

Peel the potatoes and cut them into even 1-inch chunks so they cook at the same rate. Rinse the cut pieces under cold water for 10–15 seconds to remove excess surface starch (this helps achieve a lighter mash). Place the potatoes in a large pot, cover them by 1 inch with cold water, and add 2 tablespoons kosher salt.

Step 2: Cook until tender

Bring the pot to a boil over high heat, then reduce to a steady simmer around 200°F. Cook for 15–18 minutes, until a fork slides into the center of a potato with little resistance. Avoid overcooking to prevent waterlogged potatoes.

Step 3: Warm the cream and butter

While the potatoes cook, combine heavy cream, whole milk, and 4 tablespoons of the butter in a small saucepan. Heat over low until steaming and 150–160°F (do not boil), then keep warm. Warm dairy blends in smoothly and keeps the mash fluffy.

Step 4: Drain and steam-dry

Drain the potatoes thoroughly in a colander. Return them to the hot pot and place over low heat for 1–2 minutes, gently shaking until the surfaces look dry and chalky. Add the remaining 2 tablespoons butter and let it melt into the hot potatoes. This step drives off excess moisture for a creamier consistency.

Step 5: Mash and whip

Mash the potatoes with a potato masher or press through a ricer for the smoothest texture. Slowly pour in the warm cream mixture, stirring as you go. Switch to a handheld mixer on low for 15–30 seconds, just to aerate and make them extra fluffy—do not overmix or they can turn gluey. Season with 1 to 1.5 teaspoons salt and 1/2 teaspoon black pepper. Hold warm at about 150–160°F (covered) while you make the gravy.

Step 6: Make the savory gravy

In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, whisking, for 60 seconds to remove raw flour taste. Gradually stream in 3 cups stock (and up to 1/2 cup pan drippings if using), whisking constantly to avoid lumps. Bring to a gentle simmer and cook 4–6 minutes, or until the gravy thickens to a glossy, nappe consistency (it should coat the back of a spoon at roughly 180–190°F). Season to taste with salt and pepper.

Step 7: Serve and ladle

Spoon the mashed potatoes into warm bowls or a serving dish and create a shallow well. Ladle about 1/3 cup hot gravy over each serving. Finish with snipped chives and a few grinds of black pepper. Serve immediately while everything is piping hot.

Pro Tips

• Yukon Golds = naturally buttery; for a fluffier style, use a 50/50 mix of Yukon Gold and Russet.
• Season the water well. Potatoes absorb salt as they cook, seasoning them from the inside out.
• Always warm your dairy. Cold cream can make potatoes pasty and cool them down.
• Use a ricer for the smoothest mash; switch to a mixer only briefly to avoid overworking starches.
• If your gravy forms lumps, whisk vigorously or strain through a fine-mesh sieve and reheat.

Variations

• Roasted Garlic: Mash in 6–8 cloves roasted garlic and an extra tablespoon of butter.
• Sour Cream & Chive: Replace 1/2 cup of the warm dairy with 1/2 cup sour cream; fold in 3 tbsp chives.
• Brown Butter & Pepper: Brown the 6 tbsp butter until nutty and amber, then fold into the potatoes with extra coarse black pepper.

Storage & Make-Ahead

Refrigerate mashed potatoes and gravy separately in airtight containers for up to 4 days. Reheat potatoes gently over low heat with a splash of warm milk or cream, stirring until smooth; or microwave at 50% power, stirring every minute. Keep warm for serving in a covered dish set over a 150–160°F water bath or a slow cooker on “Warm.” Gravy reheats well on the stovetop; whisk in stock or water if it thickens. Mashed potatoes can be frozen up to 1 month (thaw overnight in the fridge before reheating).

Nutrition (per serving)

Approximate values for 1 serving with gravy: 480 calories; 28 g fat; 44 g carbohydrates; 7 g protein; 4 g fiber; 690 mg sodium. Values will vary based on salt, stock brand, and use of pan drippings.