Be it for the Holidays or a weekend supper, these truly are the Best Ever Mashed Potatoes with Gravy. They’re super easy to make, turn out incredibly creamy and require absolutely no milk or cream. Dare I say, they’re also the healthiest Mashed Potatoes you’ll ever make?
Forget everything you know about making your mom’s Mashed Potatoes. Assuming, of course, your mom makes mashed potatoes with milk, cream, or cheese. Also assuming your mom boils the potatoes in water!
When it comes to the gravy, you can keep it entirely grain and gluten-free with one easy switch! See below!
What You Need for the Best Ever Mashed Potatoes with Gravy
- Yukon Gold or Yellow Potatoes: Choosing the right potato for the job is key. Yukon Golds or yellow-fleshed potatoes are optimal for mashing because of their natural, buttery flavour. As opposed to a highly starchy Russet, Yukon Golds have a more medium-starchiness that makes them ideal for mashing.
- Chicken Broth: This is the true *secret ingredient! Try boiling the potatoes in chicken broth! Not only does it infuse the potatoes with more flavour, but it also makes them creamier. I used Kettle and Fire Organic Chicken Broth. It’s high-quality and made with natural, organic ingredients without any fillers. It’s the next best thing to homemade broth and very convenient for Holiday cooking.
- Reserved Potato Cooking Broth: Secret number two: reserve the broth you used to boil your potatoes to make your gravy! The broth will be loaded with the starch and nutrients from the potatoes, which will help to naturally thicken the gravy. You also reduce waste by using up all of the broth.
- Arrowroot Starch: A naturally gluten- and grain-free alternative flour, arrowroot starch is a great substitute for regular flour when making gravy. Use it to start the roux before adding the reserved broth to make your gravy.
- Ghee or Grass-Fed Butter: I like to add ghee or butter to the potatoes for flavour – not for creaminess. If you cook the potatoes in chicken broth for long enough, they’re creamy all on their own. But ghee or butter does add some delicious flavour. To keep this recipe entirely dairy-free, you can substitute extra-virgin olive oil.
- Fresh Herbs: Just to infuse some extra flavour, I like to wrap some fresh rosemary and bay leaves in a cheesecloth and add it to the potatoes as they cook. Once the potatoes are cooked, you can easily remove the cheesecloth.
- Turkey Drippings: If you’re making this recipe around the Holidays and happen to have some roasted turkey drippings, definitely add them to your gravy for extra flavour!
More Holiday Side Dishes
- Pan-Roasted Brussels Sprouts with Maple Mustard Vinaigrette
- Green Bean Almondine
- Buffalo Brussels Sprouts
- Roasted Curried Cauliflower with Tahini
- Copycat Ding’s Coleslaw
- Sweet and Sour Roasted Squash
- Sesame Garlic Brussels Sprouts
Best Ever Mashed Potatoes with Gravy – Gluten-Free
- 2.5 pounds Yukon Gold potatoes whole and unpeeled
- 1 quart 32 ounces organic chicken stock
- 2 sprigs fresh rosemary
- 3 bay leaves
- 3 tablespoons ghee or grass-fed butter
- Kosher salt and black pepper to taste
- 2 tablespoons arrowroot starch
- 1 tablespoon finely chopped fresh chives for garnish
- In a large pot, combine the potatoes, chicken stock and a pinch of salt. Wrap the rosemary and bay leaves in a cheesecloth, tie to secure, and add it to the potatoes. Set the pot over high heat and bring to a boil. Reduce the heat to medium-high or a steady simmer, cover partially with a lid and cook until the potatoes are completely fork-tender, around 60 minutes.
- Drain and reserve the cooking liquid for the gravy and set aside. Leave the potatoes in the pot and let them cool to the touch. Peel and discard the skins. Add 1 tablespoon ghee or butter and season with salt and pepper to taste. Mash to your desired creaminess with a potato masher or pass them through a potato ricer. Cover and set aside.
- In a sauce pan, add 2 tablespoons of ghee and heat over medium heat until melted. If using butter, wait until the butter is no longer frothy. Add the arrowroot starch and whisk until completely combined. While whisking, slowly and carefully pour in 16 ounces of the reserved chicken stock. Whisk until completely combined. Reduce the heat to a simmer and cook the gravy until it has reduced by 3/4 in volume or until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired.
- If the mashed potatoes have dried out, stir in 2 tablespoons of gravy to rehydrate. Transfer the mashed potatoes to a serving bowl and garnish with chives. Pour the gravy into a small tea kettle or gravy boat and serve with the potatoes.
- Boil the potatoes whole and unpeeled. It takes a bit longer, but it helps trap the starch, lock in flavor & adds nutrients.
- Boil the potatoes until completely fork-tender. They should barely hold their shape at the end.
- Use milk or cream if you want, but it’s not necessary for creaminess. Chicken broth, the correct potato variety, and cooking time will do that.