Creamy Mashed Potatoes with Homemade Gravy

About this recipe

Fluffy mashed potatoes and smooth, savory brown gravy make a dependable Thanksgiving side. Use a few simple techniques for a creamy texture, a lump-free sauce, and easier make-ahead prep.

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into even chunks
• 1 tablespoon fine salt, plus more to taste
• 6 tablespoons unsalted butter, softened
• 3/4 cup warm whole milk, plus more as needed
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter for gravy
• 3 tablespoons all-purpose flour
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt.
2. Bring to a boil, then reduce to a steady simmer and cook 15 to 20 minutes, until a knife slides easily into the largest piece.
3. Drain well and return the potatoes to the warm pot for 1 minute to let excess steam escape.
4. Mash while hot, then fold in softened butter, warm milk, pepper, and salt to taste. Add more milk a tablespoon at a time for a softer texture.
5. For gravy, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly, until pale golden.
6. Slowly whisk in broth, a little at a time, until smooth. Add onion powder and pepper.
7. Simmer 5 to 8 minutes, whisking often, until glossy and thick enough to coat a spoon. Season to taste.
8. Serve the potatoes warm with gravy alongside or spooned over the top.

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