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Our favorite mashed potato gravy boasts a smooth, rich, and savory flavor, and can be made without drippings!
Who can deny it?
Our family is obsessed with Mashed Potatoes and gravy. And who can blame us?
This staple side dish is a holiday favorite for Easter, Thanksgiving, Christmas – you name it (we have it several times a month for Sunday dinner too).
Because we love this dish so much, we’ve had to make it so many times, and our gravy recipe has now been perfected with the perfect amount of flavor and spices. We hope you love it just as much as we do not only for your mashed potatoes but also your Turkey and Crock Pot Pot Roast.
WHY WE LOVE IT:
- Easy to make. With just a few simple ingredients, mashed potato gravy can be prepared in minutes.
- Versatility. Mashed potato gravy can be enjoyed as a standalone sauce, a topping for mashed potatoes, or a base for other dishes.
- Rich flavor. The combination of butter, flour, and broth creates a rich and savory gravy that is incredibly satisfying.
Ingredients
COOK TIME: 10 minutes
- 2 cups beef stock – you can also use beef broth
- 2 cubes beef bouillon – If you don’t have beef stock or broth, increase the bullion cubes to 4 and add them to 2 cups of water.
- 2 tablespoons unsalted butter – see How to Make a Roux for tips
- ¼ cup all-purpose flour
- ¼ teaspoon dried thyme – or ½ teaspoon of fresh thyme
- ½ teaspoon dried sage – or 1 teaspoon of fresh sage
- salt and pepper, to taste
How to Make Mashed Potato Gravy
- BROTH. Use a microwave-safe bowl or measuring cup. Add the 2 cups beef stock and the 2 beef bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
- SEASON. In a saucepan over medium-high heat melt 2 tablespoons butter. Add the ¼ cup flour, ¼ teaspoon thyme, and ½ teaspoon sage and cook for 1 minute. Slowly whisk in the hot beef stock until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
- SERVE. Remove from heat, then salt and pepper to taste. Serve immediately.
Complete The Meal
Main Dishes
Mashed Potato Recipes
Crock pot Mashed Potatoes
4 hrs 15 mins
Make Ahead Mashed Potatoes
1 hr 45 mins
Best Mashed Potatoes
35 mins
Mashed Red Potatoes
25 mins
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Mashed Potato Gravy
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
- 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.
Video
Notes
- 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 add more broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 add more broth.
Some favorite recipes that create drippings to use for gravy include Crock Pot Pot Roast, Crock Pot Pork Roast, How to Roast a Turkey, Slow Cooker Roast Chicken
See this Turkey Gravy with Drippings on how to use drippings for gravy. The instructions will be the same, just use whatever type of drippings you have
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 stovetop.
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!
I haven’t tried this recipe (mashed potato gravy) but it looks delish. I am going to try it on thanksgiving though and I will give u an honest opinion of what I thought of it. Tyvm for posting this recipe.
Love this recipe! Easy and love that you don’t need pan drippings. Sometimes my husband and I just want a good recipe for a quick supper and this fits the bill.
I have sometimes not had on hand any drippings or a roast, to use to make gravy. This is a great idea and I am going to try this the next time I am in a pinch. We love mashed potatoes and gravy, so next time I will be prepared! Thank you.
This is a must…. Love it with this for everything actually.
This will be an added accompaniment for the mashed potatoes that I’m in charge of making for well over 20 guests and to have leftover gravy will be perfect for any relatives to take home! The directions and ingredients will make this an easy recipe!
Thank you!
very nice recipe just a tip ya can always add salt but ya can’t remove it. so add paints stir n taste ,then decide if ya need more also when using dry herbs place ham in palm of hand and rub em the releasing store oil within the herb that doesn’t dry out yet will see a major difference. its like bruising a fresh herb to expose the oils that make it tasty. Yeahhhhhhhhh
mmmmmmm sooooo goood
loved the taste but high sodium concerned me. Is there an alternative
You could use low sodium broth/bouillon to help reduce sodium.
Made this today! It was simple and delicious.
I can’t tell in the video. Are you using rubbed sage or ground sage? TIA!
It is ground. But you could use either. If you want less sage flavor, you can use rubbed.
Always cook a roux for at least two minute, three is better, to get rid of the raw flour taste. I don’t know how many times I’ve been given gravy that tasted of flour.
So easy to make and it’s delicious even without meat drippings. It went so well with mashed potatoes and roasted beef tenderloin.
It can be hard to get gravy just right, but this recipe nailed it! It’s creamy, flavorful and just the right thickness!
The only gravy you’ll need. Yum!
I made this last week & it was so good, I wanted to drink it..lol!! I am making it again on Sun. This is my new go-to gravy recipe!!
The best and easiest gravy I have ever made! It goes perfectly with Thanksgiving turkey and mashed potatoes. It’s been my go-to gravy for the past couple of years.
This is such a great recipe! We’re smoking our turkey this year & won’t have drippings so this recipe will be just perfect!
We just tried this and it was amazing! I am not a gravy person, but this surprisingly added a lot to the potatoes
Nothing better than gravy all over my mashed potatoes. And this gravy recipe is SPOT ON! So good!
Best way to make potatoes is to mash them . Brings back memories of growing up and visiting moms, grandmas, and aunts and eating some of the best meat yet.
can gravy be stored and reheated?can gravy be stord and reheated?
Yes, it can! 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.
I was searching for an easy gravy recipe to have on mashed potatoes for Easter and found this one! Boy, am I glad I did! So delicious – lots of flavor, super easy and my husband said it was the best gravy he’s ever had! Definitely will be my go-to gravy from now on!
Aw, that makes me so happy to hear! I’m so glad the gravy was a hit. Thanks for sharing!
Perfect thank you
You are so welcome! I hope you enjoy the recipe!
Hi!
Thank you for the recipe.
May I make a suggestion?
Instead of sage, try substituting with summer savory.
I promise you will like it.
That sounds like a fun substitution. Thanks for the suggestion.
So easy and delicious. I used a heaping tablespoon of beef better than bouillon in 2 cups of water instead of the broth and cubes.
I didn’t need to add any salt.
Perfect! That is a great option! Thank you for sharing that!
Easy gravy recipe and delicious. I like that you can easily change from beef to chicken flavoring.
If I make it with chicken instead of beef, do I need to change the spices or was it good with the original spices suggested?
Such a good taSting gravy that truly compliments all your food.
This gravy is so creamy & the taste is amazing!! Can’t imagine potatoes without it!
This really is the creamiest gravy ever! Perfect for Mashed Potatoes and tons of other yummy foods!
I have to have this on my mashed potatoes! It is so good!! I even love on my turkey at Thanksgiving!