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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
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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.
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!