This creamy mashed potato gravy is smooth and seasoned to perfection. It is creamy, delish, beyond simple and can be made without drippings!
This gravy is perfect for all of your mashed potato needs, but also makes a great sauce for your main meat dishes. I love to pour this over turkey or even pot roast. Try pairing this with Roast Turkey, Pot Roast, or THE Best Mashed Potatoes.
Who can deny Mashed Potatoes and Gravy?!
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 recipe is a quick and easy way to make gravy for your mashed 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 is sure to be a star!
How to Make Mashed Potato Gravy
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 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.
Gravy 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 work out, but it will be well worth it.
- Add the liquid slowly and whisk
- Keep warm: the gravy thickens as it cools. If it becomes too cool it will take on a pudding like texture.
- Thicken: add some gravy to a separate bowl and whisk in some flour. Once it is smooth pour it into the main pot of gravy and whisk.
- To thin it out just add more broth
Drippings Tips + Storing Info
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:
- Once you have removed the meat from the cooking pan 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. (You can 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 it! 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:
Storage: whether you want to make this ahead of time or store leftovers you can easily do so. Store in an airtight, freezer safe if applicable, container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge, 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 c beef stock or broth
- 2 cubes beef bouillon
- 4 tbsp unsalted butter
- 1/4 c all purpose flour
- 1/4 tsp dried thyme
- 1/2 tsp dried sage
- salt and pepper 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.