This mashed potatoes and gravy recipe is rich, creamy, and full of flavor—perfect for holidays, Sunday dinner, or cozy weeknights.
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When it comes to mashed potatoes with gravy, we’ve tested and perfected this recipe countless times so that it's absolutely perfect!
From using a potato masher to experimenting with a potato ricer, and even trying to bake our russet potatoes for a different texture, we’ve left no stone unturned. We’ve even played around with adding garlic, herbs, and all kinds of extra ingredients. But... in the end, we came to one conclusion: sometimes, the simplest ingredients are the best!
By going back to basics—milk, butter, cream, and salt—we’ve created mashed potatoes that are perfectly creamy, smooth, and full of flavor. Paired with rich, savory gravy, these mashed potatoes will be the star of any meal, whether it’s a family dinner or holiday feast.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
Mashed Potatoes
- Russet potatoes: Our go to for fluffy, light mashed potatoes. Be sure to peel them for the smoothest texture.
- Whole milk: Adds just the right amount of creaminess without being too heavy. If you’re out of whole milk, you can substitute with 2% milk. Warm it up just a bit before adding to keep your potatoes smooth and silky.
- Heavy cream: For a lighter option, you can use half-and-half, but don’t skip this altogether—it really makes your mashed potatoes rich and creamy.
- Butter: Good mashed potatoes need butter—lots of it! Use unsalted so you can control the salt levels.
- Kosher salt: This is key for seasoning your potatoes at every stage. Salt the water generously when boiling the potatoes to layer the flavor, then adjust as needed when mashing. If you only have table salt, reduce the quantity slightly since it’s saltier by volume.
Gravy
- Butter: Unsalted butter is the best choice for making gravy since it gives you control over the seasoning. If you prefer a richer flavor, you can use a little more butter.
- All purpose flour: Flour is essential for thickening the gravy. Make sure to cook it for a minute or two to eliminate any raw flour taste.
- Beef stock: Adds deep, savory flavor to your gravy. Use a rich, high-quality stock or even homemade for the best taste. For a lighter gravy, you can substitute with turkey or chicken stock.
- Worcestershire sauce: Just a little goes a long way—be careful not to overdo it! If you don’t have any, leave it out all together.
Special Equipment and Tools
For this mashed potato recipe, you don't need any fancy equipment, just a few basic kitchen tools to make the process easy and smooth:
- Potato Masher or Potato Ricer: A potato masher will give you a chunky, rustic texture, while a potato ricer will create ultra-smooth mashed potatoes.
- Large Pot: You'll need a pot large enough to hold your potatoes while they boil.
- Colander or Strainer: To drain the potatoes after boiling, making sure you remove any excess water.
- Wooden Spoon or Rubber Spatula: For stirring and mixing in your milk, butter, and cream.
How to Make Mashed Potatoes (Step-by-Step)
Detailed instructions for making the best fluffy mashed potatoes with gravy can be found in the recipe card below.
Boil the potatoes: In a large pot add the cubed potatoes and cover with cold water. Lightly salt the water and bring to a boil.
Mix the butter and cream: In a small saucepan over low heat, melt the butter and add the milk and heavy cream. Keep the mixture warm until ready to fold into potatoes.
Rice the potatoes: When the potatoes are fork tender remove them from the heat, drain them and run them through a potato ricer or food mill.
Combine potatoes and cream: Remove the sauce pan from the heat and add it to the potatoes a little at a time. Gently fold in the dairy and repeat this process until all of the dairy has been added.
Season to taste: Do not over work the potatoes to maintain a smooth consistency. Add kosher salt and adjust seasoning to taste.
Serve with brown gravy and enjoy: See directions below for making homemade gravy for mashed potatoes.
Homemade Gravy for Mashed Potatoes
Melt butter: In a sauce pan over medium heat melt unsalted butter.
Add flour to make roux: Once butter is melted slowly whisk in the all purpose flour, adding it a little at a time to keep it from clumping. Keep whisking until all of the flour is incorporated.
Add beef stock: Slowly add in the beef stock a little at a time. Keep repeating this process until all of the stock has been added. Whisk with a sauce or gravy whisk until the gravy is smooth with no lumps. Add in the Worcestershire sauce and whisk until well combined.
Whisk: Whisk with a sauce or gravy whisk until the gravy is smooth with no lumps. Add in the Worcestershire sauce and whisk until well combined. Once gravy has reached desired consistency, season with Kosher salt and black pepper to taste.
Tips for Fluffy Mashed Potatoes
- Use the Right Potatoes: Russet potatoes are the best for mashed potatoes because of their high starch content, which gives them a fluffy texture when mashed. Avoid waxy potatoes, as they can lead to a gummy consistency.
- Don’t Overwork the Potatoes: After mashing, avoid over-mixing, as it can turn the potatoes into a sticky paste. Gently fold in the butter, cream, and seasonings to keep them light and airy.
- Warm Your Dairy: Always heat your milk and cream before adding it to the potatoes. Cold dairy can shock the potatoes, leading to a less smooth and fluffy result.
- Salt the Water: Generously salt the water when boiling your potatoes. This step helps infuse flavor into the potatoes right from the start, making it easier to achieve perfectly seasoned mashed potatoes.
- Use a Potato Ricer or Food Mill: For the smoothest, fluffiest texture, use a potato ricer or food mill instead of a masher. This method removes lumps and ensures a silky, airy consistency.
What to Serve with Mashed Potatoes
Mashed potatoes are one of my favorite comfort food side dishes. They good good with just about anything. Here are some recommendations from the blog:
- Holiday favorites like reverse sear prime rib, double smoked ham, and pellet grill smoked turkey or smoked turkey breast.
- Soul food staples including Southern fried chicken, our favorite oxtail recipe, and hamburger steaks.
- Southern side dishes like green beans, Southern baked mac and cheese, and collard greens.
How to Reheat Mashed Potatoes
To reheat mashed potatoes, use the stovetop or microwave.
- On the stovetop, place mashed potatoes in a pot over low heat, add a splash of milk or cream and a little butter. Stir continuously until heated through, adding more liquid if needed.
- In the microwave, transfer mashed potatoes to a microwave-safe dish, cover with a lid or plastic wrap to trap steam, and heat in 1-minute increments, stirring after each interval until hot. Add milk or butter if they seem dry.
Commonly Asked Questions
Boil russet potatoes for about 15 to 20 minutes, or until they’re fork-tender. You’ll know they’re ready when a fork slides easily into the potato without resistance. Make sure to cut the potatoes into evenly sized chunks before boiling so they cook at the same rate. Also, use cold water to allow the potatoes to cook evenly from the inside out.
If your mashed potatoes turn out too thin, don’t worry—you can easily thicken them! Place the potatoes over low heat and stir continuously. This helps evaporate excess liquid. Be careful not to overheat them or else they'll turn gummy. Alternatively, stir in some sour cream or cream cheese, which will add richness and help thicken mashed potatoes.
For the creamiest mashed potatoes, use Russet potatoes or Yukon Golds.
Mashed potatoes stay good for up to 2 days in advance when you store them in the refrigerator.
These mashed potatoes and gravy recipe is the perfect side dish for any meal! They're simple, creamy, and full of rich flavor. Sticking to the basics—milk, butter, cream, and salt—creates the best satisfying results.
📖 Recipe
Mashed Potatoes and Gravy Recipe
Ingredients
- 3-4 pounds Russet potatoes peeled and cubed
- 1 cup whole milk
- ½ cup heavy cream
- 1 stick unsalted butter
- Kosher salt
Brown Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- Kosher salt
- black pepper
Instructions
- In a large pot add the cubed potatoes and cover with cold water. Lightly salt the water and bring to a boil.
- In a small saucepan over low heat, melt the butter and add the milk and heavy cream. Keep the mixture warm until ready to fold into potatoes.
- When the potatoes are fork tender remove them from the heat, drain them and run them through a potato ricer or food mill.
- Remove the sauce pan from the heat and add it to the potatoes a little at a time. Gently fold in the dairy and repeat this process until all of the dairy has been added. Do not over work the potatoes to maintain a smooth consistency.
- Add kosher salt to the potatoes and adjust seasoning to taste.
Brown Gravy
- In a sauce pan over medium heat melt unsalted butter. Once butter is melted slowly whisk in the all purpose flour, adding it a little at a time to keep it from clumping. Keep whisking until all of the flour is incorporated. Cook roux for 3-4 minutes.
- Once the roux is ready slowly add in the beef stock a little at a time. Let the Roux seize up before adding more stock. Keep repeating this process until all of the stock has been added to the roux. Whisk until the gravy is smooth with no lumps. Add in the Worcestershire sauce and whisk until well combined.
- Turn the heat down to low and simmer the gravy until it reaches your desired consistency.
- Once the gravy has reached your desired consistency, season the gravy with Kosher salt and freshly ground black pepper to taste.
Notes
- Use the Right Potatoes: Russet potatoes are the best for mashed potatoes because of their high starch content, which gives them a fluffy texture when mashed. Avoid waxy potatoes, as they can lead to a gummy consistency.
- Don’t Overwork the Potatoes: After mashing, avoid over-mixing, as it can turn the potatoes into a sticky paste. Gently fold in the butter, cream, and seasonings to keep them light and airy.
- Warm Your Dairy: Always heat your milk and cream before adding it to the potatoes. Cold dairy can shock the potatoes, leading to a less smooth and fluffy result.
- Salt the Water: Generously salt the water when boiling your potatoes. This step helps infuse flavor into the potatoes right from the start, making it easier to achieve perfectly seasoned mashed potatoes.
- Use a Potato Ricer or Food Mill: For the smoothest, fluffiest texture, use a potato ricer or food mill instead of a masher. This method removes lumps and ensures a silky, airy consistency.
Robin says
These mashed potatoes turned out amazing. This was my first time trying a potato ricer. These have a certain restaurant quality to them.