Classic Southern Mashed Potatoes with Creamy Gravy
Ingredients:
For the Mashed Potatoes:
3 lbs russet or Yukon Gold potatoes, peeled and cubed
cup unsalted butter, softened
1 cup whole milk or heavy cream for extra creaminess
cup sour cream optional, for extra richness
1 tsp salt adjust to taste
tsp black pepper
tsp garlic powder optional
For the Creamy Gravy:
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups beef or chicken broth
cup heavy cream
tsp salt adjust to taste
tsp black pepper
tsp onion powder
tsp smoked paprika optional
Directions:
Prepare the Mashed Potatoes: Place peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
Add butter, warm milk, and sour cream if using. Mash until smooth and creamy, adjusting consistency with more milk if needed. Season with salt, pepper, and garlic powder. Keep warm.
Prepare the Gravy: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden brown.
Slowly add the broth, whisking continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened.
Stir in heavy cream, salt, pepper, onion powder, and smoked paprika. Simmer for another 2 minutes, then remove from heat.
Serve hot, drizzling the creamy gravy over the mashed potatoes.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes
Kcal: 320 kcal Servings: 6 servings
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