Perfect Mashed Potatoes and Gravy

The recipe for perfect mashed potatoes and gravy is right here! Creamy, buttery potatoes are mixed with a little sour cream and a secret ingredient! This recipe uses turkey gravy seasoning mix so you can make perfect mashed potatoes without drippings. This is a rich, and flavorful gravy and comes together in about 2 minutes!

What makes these mashed potatoes and gravy so special?

The beauty of this recipe is you don’t have to wait for the holidays to enjoy the best mashed potatoes and gravy! Since we aren’t using pan drippings to make the gravy, you can enjoy these easy mashed potatoes as a side dish for an easy weeknight meal like these pork chops or this delicious baked chicken. Oh, and don’t skip the secret ingredient!!

RECIPE INGREDIENTS

You’ll need the following ingredients to make this delicious mashed potatoes and gravy recipe:

INGREDIENT NOTES & SUBSTITUTIONS

Potatoes: I find regular old russet potatoes make the best, most traditional, creamy mashed potatoes. But you can use whatever type of potato you like. Yukon Gold potatoes also work well.

Gravy Mix: If you are cooking a turkey breast in the air fryer (or a smaller turkey), you may not have tons of drippings to make your gravy. Using a turkey gravy seasoning mix is a GODSEND! (we love the McCormick’s brand) You have delicious, rich gravy in about 2 minutes…one less thing to worry about!

Seasoned Salt: This is my secret weapon! Seasoned salt is a blend of salt, paprika, onion, garlic, and other spices to make the perfect blend for seasoning up your taters.

Half and Half: You can also substitute heavy cream or whole milk.

Sour Cream: You can substitute Greek yogurt.

Having a small Thanksgiving gathering? Grab your complete menu here: Stress-free Thanksgiving Menu for a Small Gathering.

HOW TO MAKE EASY MASHED POTATOES AND GRAVY: STEP-BY-STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

CASEY’S TIPS

• Cut potatoes: Cut your raw potatoes into smaller (bite-sized) pieces for quicker cooking.
• Get the steam out! Don’t skip the step of mashing the potatoes-only to get all the steam out! It’s important for smooth, creamy mashed potatoes.
• Use a mixer or ricer: If you want super smooth mashed potatoes, use a ricer. Yes, it’s a bit of a pain and I never use it on weeknights, but for the holidays, bust it out! It gives the potatoes THE BEST texture, trust me! A electric mixer, stand mixer or hand mixer also works.
• Add fresh herbs: Add extra flavor to your gravy by adding about 1/2 teaspoon of freshly chopped thyme, sage, or rosemary.

Casey’s Top Tip: Don’t wait for the water to come to a boil before adding your potatoes! Add the potatoes directly to the pot with cold water, then bring to a boil. If you plunge the cold potatoes into boiling water, the outside will cook before the inside and the potatoes will start to fall apart. This method ensures even cooking and creamy, smooth potatoes!

STORAGE & REHEATING

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a saucepan with a splash of milk to thin out the cold potatoes.

Your Questions Answered

What can I add to my mashed potatoes to jazz them up a bit?

Some of my favorite things to add to mashed potatoes are: cheddar or Parmesan cheese, roasted garlic, and fresh herbs like chives, parsley, rosemary, thyme.

Can I freeze leftover mashed potatoes?

Yes! These mashed potatoes freeze well. The fat from the butter, sour cream, and half and half help them maintain a good texture. To freeze, cool completely. Portion mashed potatoes into airtight containers or freezer bags (freeze flat) and freeze for up to 2 months.

Can I make these mashed potatoes ahead of time?

Yes! You can prepare mashed potatoes per the recipe 1-2 days ahead. Let them cool, then store in an airtight container in the fridge. When you’re ready to serve, warm the potatoes slowly over low heat, adding splashes of milk or cream while stirring to maintain that creaminess.

Perfect Mashed Potatoes and Gravy

Casey Rooney

The recipe for perfect mashed potatoes and gravy is right here! Creamy, buttery potatoes are mixed with a little sour cream and a secret ingredient! This recipe uses turkey gravy seasoning mix so you can make perfect mashed potatoes without drippings. This is a rich, and flavorful gravy and comes together in about 2 minutes!

4.73 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 8

Calories 362 kcal

Ingredients

  

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For the potatoes

• 3 lbs. russet potatoes, peeled and cut into bite sized pieces about 5-6 medium potatoes
• 1 cup half and half
• 8 tbsp. salted butter, softened one stick
• 1/2 cup sour cream
• 1 tbsp. seasoned salt such as Lawry's
• 1/2 tsp. ground black pepper
• fresh chives for garnish, chopped optional

For the gravy

• 1 package McCormick® Turkey Gravy Seasoning Mix or your favorite gravy mix!
• 1 cup water can also use half and half

Instructions

 

• Boil potatoes: Cut potatoes into small, bite-sized pieces for quick cooking. Add potatoes to a large pot, then add cold water to cover the potatoes. Bring the water to a boil, reduce heat then simmer the potatoes for 8-10 minutes or until they are fork tender.
• Release steam: When the potatoes are done, drain the water and return the potatoes to the pot. With a potato masher, mash potatoes for 2-3 minutes to release heat and steam. This is an important step to ensure smooth, creamy potatoes!

  Note: You can also skip this step and use a ricer instead to get the smooth, creamy texture!
• Add: Warm the half and half for about 30-60 second in the microwave. Then add the warm half and half, butter, sour cream, seasoned salt, and black pepper to the potatoes.

  Continue mashing potatoes for another minute more until they reach your desired consistency. Add a few more splashes of half and half, if needed. You can also use a stand or hand mixer to make this easier.
• Make the gravy: Transfer potatoes to a serving dish and keep warm (I like popping them into a warm oven). Then, make the gravy. In a small saucepan, combine gravy seasoning mix with water (or half and half). Over medium heat, whisk until heated through and slightly thickened (about 1-2 minutes). Serve over warm mashed potatoes.

Notes

Casey’s Tips

• • Cut potatoes: Cut your raw potatoes into smaller (bite-sized) pieces for quicker cooking.

• • Get the steam out! Don’t skip the step of mashing the potatoes-only to get all the steam out! It’s important for smooth, creamy mashed potatoes.

• • Use a mixer or ricer: If you want super smooth mashed potatoes, use a ricer. Yes, it’s a bit of a pain and I never use it on weeknights, but for the holidays, bust it out! It gives the potatoes THE BEST texture, trust me! A electric mixer, stand mixer or hand mixer also works.

• • Add fresh herbs: Add extra flavor to your gravy by adding about 1/2 teaspoon of freshly chopped thyme, sage, or rosemary.

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Nutrition

Calories: 362kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 638mgPotassium: 1013mgFiber: 5.6gSugar: 3gCalcium: 57mgIron: 1mg

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