mashed potatoes and gravy
Classic Mashed Potatoes and Gravy

The perfect creamy, rich and classic version of mashed potatoes that everyone dreams about on the side of their turkey dinner. All real ingredients and simple to make.

Course: Side Dish
Servings: 12
Author: Kristen King
For Mashed Potatoes
  • 5 lbs yukon gold (or "yellow") potatoes
  • 1 3/4 stick salted butter
  • 1 cup heavy cream
  • salt and pepper, to taste
  • chopped parsley for garnish (optional)
For Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/4 cup chicken broth
  • 3/4 cup heavy cream
  • salt and pepper, to taste
Mashed Potatoes
  1. Peel potatoes, then chop into large, similar sized chunks.

  2. Place in a large pot and cover with water.

  3. Bring to a boil on high, then lower temperature to a rolling boil.

  4. Let boil until tender when pierced with a fork (about 15 minutes).

  5. Drain and then return to pot (removed from heat).

  6. Mash with a potato masher.

  7. Add butter and heavy cream and mix. Add more cream if needed to get a smooth consistency.

  8. Add salt and pepper. Taste and adjust as needed.

  1. Add butter to saute pan and melt over medium heat.

  2. Add flour and whisk until a thick paste forms (a couple of minutes at most).

  3. While slowly continuing to whisk, add in the broth, and then the heavy cream.

  4. Continue to whisk until desired thickness. Taking the gravy off of the heat when it's just a tad thin will ensure it's the right consistency when it gets to your table.

  5. Add plenty of salt and pepper, to taste.