Creamy Mashed Potatoes & Gravy: Easy Thanksgiving Side Dish
Creamy mashed potatoes with homemade gravy are the dish that disappears first from the Thanksgiving table. The potatoes are fluffy and buttery, the gravy is silky and rich, and together they turn any holiday plate into comfort food at its best. The whole recipe takes about 45 minutes and serves 8.
What You Need
For the mashed potatoes, you need 3 pounds of golden waxy potatoes, 6 tablespoons of butter, 3/4 cup of warm heavy cream, salt, pepper and fresh chives. For the gravy, you need 4 tablespoons of butter, 1/4 cup of flour, 2 cups of warm chicken or turkey stock, onion powder, dried thyme, salt and pepper.
How to Make Creamy Mashed Potatoes and Gravy
Peel the potatoes, cut them into even cubes, cover them with cold salted water and bring to a boil. Cook for 15 to 20 minutes until very tender, then drain well and return them to the hot pot. Mash with the butter first, then stir in the warm cream, salt and pepper until fluffy and creamy.
For the gravy, melt the butter and whisk in the flour to make a golden roux. Slowly pour in the warm stock while whisking, add the onion powder and thyme, and simmer for about 5 minutes until glossy. Pour it over the potatoes and finish with fresh chives.
Tips for the Best Mashed Potatoes
Warm the cream before adding it and drain the potatoes really well, so the mash stays fluffy and never gluey. Add the stock to the roux slowly, a little at a time, for a lump-free gravy. If you need a lighter version, use half-and-half or whole milk instead of cream, and vegetable stock makes the gravy vegetarian.
Make Ahead and Storage
Make the mashed potatoes up to 2 days ahead and reheat them with a splash of milk. The gravy keeps for 4 days in the fridge. Reheat it gently and loosen with a little stock if it thickens.
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