My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. —Suzanne Earl, Spring, Texas
Garlic Mashed Potatoes and Gravy
Mashed Potatoes and Gravy
Can you use other kinds of potatoes to make mashed potatoes and gravy?
Instead of the red potatoes called for in this recipe, you can use russet or Yukon Gold potatoes. Russet potatoes yield mashed potatoes that are nice and fluffy, while Yukon Golds mash to a creamy, buttery consistency. Read more about different types of potatoes and how and when to use them.What can I do if I don't have enough meat drippings to make the gravy?
If you find you are a bit low on meat drippings for the gravy, you can always add enough chicken or beef broth to the drippings to measure 1 cup. Proceed with this mashed potatoes and gravy recipe as instructed.Can you make mashed potatoes and gravy ahead of time?
Of course! Store prepared potatoes and gravy separately in airtight containers in the fridge for up to 2 days. Reheat potatoes in a baking dish in a 350°F oven for 15-20 minutes. (Add a little liquid to the potatoes if needed.) Reheat gravy in a saucepan over low to medium heat, stirring, until heated through. This gravy thickened with cornstarch is not ideal for freezing, though, because cornstarch breaks down as gravy thaws. If you plan to freeze it, opt for a flour-thickened gravy.—Mark Neufang, Taste Recipes Culinary Assistant
Garlic Mashed Potatoes and Gravy
Prep Time
10 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 7 medium red potatoes, peeled (3 pounds)
- 1/4 cup olive oil
- 1 tablespoon minced fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- GRAVY:
- 1 cup meat drippings
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup potato water.
- In a large bowl, whisk olive oil, parsley, garlic, salt and pepper. Add potatoes; beat until light and fluffy, gradually adding enough reserved potato water to reach desired consistency. Set aside and keep warm.
- Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir until thickened, about 2 minutes. Stir in salt and pepper. Serve with potatoes.
Nutrition Facts
3/4 cup potatoes with 2 tablespoons gravy: 252 calories, 20g fat (6g saturated fat), 12mg cholesterol, 321mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 2g protein.
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