Go Back
–+ servings
Thanksgiving Mashed Potatoes with Gravy Gluten Free Primal Gourmet Whole30
Print Recipe

Best Ever Mashed Potatoes with Gravy - Gluten-Free

Creamy, fluffy and loaded with flavour, these truly are the Best Ever Mashed Potatoes with Gravy. The secret? Cook the potatoes in Chicken Broth!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: Best Ever Mashed Potatoes with Gravy, Easy Mashed Potatoes, Gluten-Free Gravy, Thanksgiving Mashed Potatoes, Whole30 Mashed Potatoes with Gravy
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Boil the potatoes whole and unpeeled. It takes a bit longer, but it helps trap the starch, lock in flavor & adds nutrients.
  2. Boil the potatoes until completely fork-tender. They should barely hold their shape at the end.
  3. 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.