Perfect Mashed Potatoes and Gravy

November 5, 2019
Created by Harmons
40 minutes
Serves 6-8
  • Mashed Potatoes
  • 2 lb Yukon gold potatoes
  • 2 lb Russet potatoes
  • 8 Tbsp butter, sliced
  • 1 Tbsp salt
  • 1 cup heavy cream
  • Freshly ground pepper
  • Perfect Gravy
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 (32 oz) box low-sodium chicken broth
  • Salt and freshly ground pepper
  • Pinch of nutmeg

Peel potatoes and cut into eighths. Place in a large pot and cover with cold water. Add salt and bring to a simmer over medium-high heat. Simmer until potatoes are cooked through, 20 minutes. Drain in a large colander and shake to remove excess moisture.

Meanwhile, warm cream in a saucepan over low heat. Transfer potatoes to a large bowl and mash with a handheld potato masher until they reach the texture you like. Fold in butter and cream and season with pepper and more salt, if desired.

For the gravy, in a medium nonstick frying pan over medium-high heat, melt the butter. Add the flour and cook, stirring occasionally, until the flour turns light brown.

Using a whisk, slowly pour broth into butter-flour mixture. Continue stirring until there are no lumps. Season with salt, pepper and a pinch of nutmeg.