Mashed Potato Gravy Recipe

4.99 from 117 votes

Our favorite mashed potato gravy boasts a smooth, rich, and savory flavor, and can be made without drippings!

Cook Time10

Total Time10

Course: Dressing

Cuisine: American

Servings:

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.

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.