Ingredients
For the mashed potatoes:
- 2 lbs Yukon Gold or Russet potatoes peeled and cubed
- ½ cup whole milk warmed
- ¼ cup unsalted butter melted
- ½ cup sour cream or plain Greek yogurt
- Salt to taste
- Optional: black pepper or garlic powder to taste
- Optional: Fresh parsley for garnish
For the homemade gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium vegetable broth or chicken broth
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
Instructions
Boil the potatoes:
- Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, reduce to a simmer, and cook for 12–15 minutes or until fork-tender.
- Drain well and let them sit in the hot pot for 1–2 minutes to steam off extra moisture.
Mash and season:
- Add warm milk, melted butter, and sour cream to the potatoes. Mash until smooth and creamy.
- Season with salt to taste (and pepper or garlic powder if using). Cover to keep warm.
Make the gravy:
- In a small saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes until golden and bubbly.
- Slowly whisk in broth, then stir in soy sauce. Simmer for 3–5 minutes, or until slightly thickened.
- Season with salt and pepper to taste. If too thick, add a splash of warm broth or water to loosen.
Serve:
- Spoon mashed potatoes into a serving bowl and pour warm gravy over the top. Garnish with fresh parsley if you like, and serve hot.
Notes
- Yukon Gold potatoes give a naturally buttery texture, but Russets work too.
- Use warm dairy (milk, butter, sour cream) to keep the potatoes light and fluffy.
- For extra-smooth potatoes, use a hand mixer or blend the mash briefly.
- Gravy can thicken as it sits, just whisk in more broth to thin it out if needed.
- Make it vegetarian by using vegetable broth and soy sauce (or tamari for gluten-free).