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This creamy Mashed Potato Gravy is smooth and seasoned to perfection. It is creamy, beyond simple, and can be made without drippings!
Who can deny it?
This family includes HUGE fans of Mashed Potatoes and gravy. I won’t name names…but there are those that fill an entire plate full of this creamy goodness.
This Mashed Potato Gravy recipe is a quick and easy way to make gravy for your potatoes. We used beef stock and bouillon cubes, but you can easily use chicken flavor instead.
Whether you are whipping this up for a special occasion or taking a regular weeknight up to the next level, this Gravy for Mashed Potatoes is sure to be a star!
How to Make Gravy for Mashed Potatoes
HEAT. Use a microwave-safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
MELT. In a medium saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute.
WHISK. Slowly whisk in the hot stock/bouillon cube until smooth.
SIMMER. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
SEASON & SERVE. Remove from heat, then salt and pepper to taste. Serve immediately.
Mashed Potato Gravy recipe should be flavorful and smooth. Here are a few tips to help get the best result possible:
- Whisk Whisk Whisk. Your wrist will get a good workout, but it will be well worth it.
- Add the liquid slowly and whisk.
- Keep warm: the gravy thickens as it cools. You want the gravy to have a creamy texture, but if it becomes too cool it will take on a pudding-like texture.
- Thicken: add some gravy to a separate bowl and whisk in flour. Once it is smooth pour it into the main pot of gravy and whisk.
- To thin it out just add more broth.
Chicken broth and chicken bouillon are alternatives to beef broth and bouillon.
Herbs. Instead of using dried herbs, use fresh herbs. Add ½ teaspoon of fresh thyme and 1 teaspoon of fresh sage. The sage can be replaced with summer savory which has a hot peppery flavor.
Season to taste with salt, black pepper, or garlic salt.
Drippings are the liquid and fat that melt off of the meat while it cooks. It’s very flavorful and can be used to make other recipes.
This gravy recipe can be made without drippings, but if you have drippings it really helps give the gravy depth. Here’s how to incorporate drippings if you have them:
- Remove the meat from the cooking pan and allow the drippings to cool a bit, then strain the drippings through a colander.
- Discard what was in the colander and allow the remaining drippings to settle. Skim off any fat. (Use the skimmed fat in place of the butter, or along with the butter.)
- Taste the drippings. Knowing if it is salty, burnt, bland, or flavorful will help you know how much to use. It will also tell you how much to reduce, or even omit, the bouillon cubes used.
- Mix the desired amount of drippings in with the stock to equal the 2 cups called for.
- Use the stock as directed in the recipe.
- Note: Whenever you have drippings save them! Drippings can be stored in a freezer-safe container in the freezer for up to 3 months. This way you’ll always have some on hand when you want to make gravy.
Some of our favorite recipes that create delicious drippings include:
STORE. Make this brown gravy ahead of time or store leftovers. Store in an airtight container in the fridge for up to 5 days.
FREEZE for up to 3 months. Thaw in the fridge, and reheat on the stove top.
Favorite Mashed Potato Recipes:
- Slow Cooker Mashed Potato
- Best Mashed Potatoes
- Mashed Sweet Potatoes
- Mashed Parmesan Potatoes
- Garlic Mashed Potatoes
Mashed Potato Gravy Recipe
- 2 cups beef stock or broth
- 2 cubes beef bouillon
- 2 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- salt and pepper to taste to taste
- Use a microwave-safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
- In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
- Remove from heat, then salt and pepper to taste. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.