Go Back
Mashed Potatoes and Gravy

No-Lump Mashed Potatoes and Quick Pan Gravy Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 pounds Russet potatoes, peeled and cut into 2-inch chunks
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup whole milk, warmed
  • 1 teaspoon kosher salt, plus more for the water
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or beef broth
  • 2 tablespoons pan drippings, or 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce (optional)

Method
 

  1. Add the potatoes to a large pot, cover with cold water by an inch, salt the water, and bring to a boil. Simmer for 15 to 18 minutes until a knife slides through easily.
  2. Drain the potatoes, return them to the warm pot off the heat, and let them steam-dry for 2 minutes, tossing occasionally, until the surface looks dry.
  3. Add 4 tablespoons of the butter and the warm milk. Mash until smooth and fluffy, about 1 minute, then stir in the salt and pepper.
  4. In the same skillet used for your main (or a saucepan) over medium heat, melt the remaining butter with the drippings. Whisk in the flour and cook for 2 minutes. Whisk in the broth and Worcestershire, then simmer for 5 to 7 minutes until thickened.
  5. Spoon the potatoes into a bowl, create a shallow well, and ladle the gravy into the center. Serve immediately.

Notes

If using pan drippings, the gravy will have a deeper, more complex flavor. The potatoes can be kept warm in a slow cooker for up to 2 hours; stir in a splash of milk before serving if they thicken.