Mashed Potato Gravy is one of our go-to sauces for Mashed Potatoes, especially when we need something quick and do not have pan drippings. It is rich, savory, and made with simple ingredients in just a few minutes.
We have made this gravy so many times over the years, and the beef broth, bouillon, thyme, and sage give it plenty of flavor without needing a roast in the oven first. Starting with hot broth also helps the gravy come together quickly and smoothly.
We serve it for Sunday dinner and holiday meals like Thanksgiving, Christmas and Easter. It is especially good with mashed potatoes, Roast Turkey and Crock Pot Pot Roast. .
Why You’ll Love It + Why It Works:
- No Drippings Needed. Beef broth and bouillon give the gravy plenty of savory flavor without waiting for meat drippings.
- Ready Fast. Hot broth helps the gravy thicken quickly once it is whisked into the roux.
- Simple Roux. Butter and flour create a smooth, classic gravy base with just a few pantry ingredients.
- Easy to Adjust. Add a little broth if it is too thick, or simmer a little longer if you want it thicker.
- Great for More Than Potatoes. Serve it with turkey, roast beef, chicken, meatloaf, or other family dinner favorites.
Mashed Potato Gravy Ingredients
- Beef stock or broth (2 cups): Creates the savory base of the gravy. Heating it before adding it to the roux helps the gravy come together quickly and smoothly.
- Beef bouillon cubes (2): Add concentrated beef flavor so the gravy tastes rich without pan drippings. If you do not have beef broth, dissolve 4 bouillon cubes in 2 cups hot water instead. Swap 1 cube for 1 chicken bouillon cube to create deeper flavor and color, if desired.
- Unsalted butter (2 tablespoons): Combines with the flour to make the roux and adds richness to the gravy.
- All-purpose flour (¼ cup): Thickens the gravy and gives it a smooth, classic consistency.
- Dried thyme (¼ teaspoon): Adds a mild herby flavor that works especially well with beef, turkey, and mashed potatoes.
- Dried sage (½ teaspoon): Adds warm, savory flavor that makes this gravy especially good for holiday dinners.
- Salt and black pepper (to taste): Finish the gravy and bring out the other flavors. Taste before adding salt since the broth and bouillon may already be salty.
How to Make Mashed Potato Gravy
BROTH. Add the beef broth and bouillon cubes to a microwave-safe bowl or measuring cup. Heat for 1 minute, stir, then continue heating as needed until the bouillon is completely dissolved and the broth is hot.
ROUX. Melt the butter in a saucepan over medium heat. Whisk in the flour, thyme, and sage and cook for 1 minute, whisking constantly.
ADD BROTH. Slowly pour in the hot broth while whisking constantly. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 1 to 2 minutes, whisking, until smooth and thick enough to coat the back of a spoon.
SEASON. Remove from the heat and season with black pepper and salt as needed. Remember that the gravy will continue to thicken slightly as it sits.
SERVE. Serve warm over mashed potatoes, turkey, roast beef, chicken, or your favorite comfort food.
Kristyn’s Recipe Tips
- Use Hot Broth. Hot liquid blends into the roux more quickly and helps the gravy stay smooth.
- Whisk as You Pour. Add the broth slowly while whisking constantly to prevent lumps.
- Cook the Roux First. Give the butter and flour about 1 minute to cook so the gravy does not taste floury.
- Do Not Overthicken. Stop cooking when the gravy is slightly thinner than you want because it thickens more as it cools.
- Too Thick? Whisk in a splash of broth or water until it reaches the consistency you like.
- Too Thin? Simmer another minute or two until it thickens.
- Taste Before Salting. Bouillon and broth can already contain plenty of salt, so season at the end.
Mashed Potato Gravy Recipe
Ingredients
- 2 cups beef stock, or broth
- 2 cubes beef bouillon
- 2 tablespoons unsalted butter
- ¼ cup all purpose flour
- ¼ teaspoon dried thyme
- ½ teaspoon dried sage
- salt and pepper, to taste
Instructions
- Add the beef broth and bouillon cubes to a microwave-safe bowl or measuring cup. Heat for 1 minute, stir, then continue heating as needed until the bouillon is completely dissolved and the broth is hot.
- Melt the butter in a saucepan over medium heat. Whisk in the flour, thyme, and sage and cook for 1 minute, whisking constantly.
- Slowly pour in the hot broth while whisking constantly. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 1 to 2 minutes, whisking, until smooth and thick enough to coat the back of a spoon.
- Remove from the heat and season with black pepper and salt as needed. Remember that the gravy will continue to thicken slightly as it sits.
- Serve warm over mashed potatoes, turkey, roast beef, chicken, or your favorite comfort food.
Notes
- Use Hot Broth. Hot liquid blends into the roux more quickly and helps the gravy stay smooth.
- Whisk as You Pour. Add the broth slowly while whisking constantly to prevent lumps.
- Cook the Roux First. Give the butter and flour about 1 minute to cook so the gravy does not taste floury.
- Do Not Overthicken. Stop cooking when the gravy is slightly thinner than you want because it thickens more as it cools.
- Too Thick? Whisk in a splash of broth or water until it reaches the consistency you like.
- Too Thin? Simmer another minute or two until it thickens.
- Taste Before Salting. Bouillon and broth can already contain plenty of salt, so season at the end.
Nutrition
Recipe FAQ
Lumps usually happen when the broth is added too quickly. Pour the hot broth into the roux slowly while whisking constantly. If lumps still form, whisk vigorously or strain the finished gravy before serving.
Gravy thickens as it cools. Whisk in a little warm broth or water until it reaches the consistency you like.
Let it simmer for another minute or two while whisking. The flour in the roux will continue thickening the gravy as it cooks.
Yes. Pan drippings can replace some or all of the butter for even more flavor. If you are making turkey gravy from drippings, follow our Turkey Gravy with Drippings recipe for the best results.
Yes. Make the gravy ahead, let it cool, then refrigerate it in an airtight container. Reheat slowly on the stovetop and add a splash of broth or water if it has thickened too much.
Store cooled gravy in an airtight container in the refrigerator for up to 5 days. Yes. Freeze cooled gravy in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop while whisking.
Warm it in a saucepan over low to medium heat, whisking occasionally. Add a little broth or water as needed to bring it back to a smooth consistency.
Complete The Meal
Main Dishes
Buttermilk Fried Chicken
40 mins
Easy Roast Turkey
3 hrs 20 mins
Instant Pot Ham
20 mins
Crock Pot Pot Roast
7 hrs 5 mins
Mashed Potato Recipes
Crockpot Mashed Potatoes
4 hrs 15 mins
Make Ahead Mashed Potatoes
1 hr 45 mins
Best Mashed Potatoes
35 mins
Mashed Red Potatoes
25 mins
More Gravy Recipes
More Collections
This recipe was first shared October 2020.
Could I make this ahead and freeze it?
Freeze for up to 3 months. Thaw in the fridge, and reheat on the stovetop.
This recipe was so easy and flavorful! It will be our go to for gravy from now on!
I love this as well, especially when I want gravy but don’t have meat drippings. I’m so glad it’s now one of your favorites!
I made this sauce with mashed potatoes tonight and it turned out delicious. Also, very simple to make. Thank you!
I love that this can be made without drippings! I’ve always had a hard time making gravy. This recipe is both easy to make and delicious!!
Very easy and tasty gravy!
Very easy to make, mashed potatoes are better with gravy and we don’t always have meat drippings. I also love the “cook mode” button so your recipe doesn’t go away
I think that this potato gravy is going to be really delicious and yummy.
So easy to make and very tasty. I cut the recipe in half because my husband can’t eat a lot of salt and I’d be the only one eating it. Came out perfect!
LOVED THIS! I am so glad to finally have a “no-drip” recipe! Easy and delish
Thank you!