Whether for a holiday feast or a simple weekend supper, these are the Best Ever Mashed Potatoes with Gravy. They’re simple to make, remarkably creamy without any milk or cream, and can be adapted to be gluten-free. By cooking the potatoes in flavorful chicken stock and using a starch-thickened gravy, you’ll get rich texture and deep taste while keeping the recipe lighter than traditional versions made with heavy cream.
This method rethinks the usual approach to mashed potatoes. Instead of boiling peeled potatoes in plain water and adding milk or cream at the end, cook whole Yukon Gold potatoes in chicken broth with a bundle of fresh herbs. The stock infuses the potatoes and the retained cooking liquid becomes the base for a naturally thickened gravy. The result is creamy, flavorful mashed potatoes that don’t rely on dairy for richness.
What You Need for the Best Ever Mashed Potatoes with Gravy
- Yukon Gold or yellow-fleshed potatoes – These have a naturally buttery flavor and a medium starch level that yields creamy, dense mashed potatoes without being gluey.
- High-quality chicken stock – Cook the potatoes in chicken stock instead of water. The stock adds flavor and helps create a naturally smoother texture.
- Reserved potato cooking liquid – Save the liquid used to cook the potatoes. It contains potato starch and concentrated flavor that make a perfect base for gravy.
- Arrowroot starch – A gluten-free thickener that works well for gravy in place of wheat flour. It produces a glossy, smooth finish.
- Ghee, butter, or olive oil – Use a small amount for flavor. Ghee or grass-fed butter adds richness; olive oil makes the recipe dairy-free while still improving mouthfeel.
- Fresh herbs – A sprig of rosemary and a few bay leaves simmered with the potatoes add subtle aromatics. Tie them in cheesecloth for easy removal.
- Optional turkey or pan drippings – If you’re serving these at a holiday meal, adding pan drippings to the gravy deepens the savory profile.
These elements combine to create mashed potatoes and gravy that feel indulgent but are straightforward to prepare. The technique focuses on building flavor during cooking rather than relying on heavy dairy additions later.
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
Creamy and fluffy with deep savory flavor, these mashed potatoes are cooked in chicken stock and finished with a simple arrowroot-thickened gravy. No milk or cream required.
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
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 (or extra-virgin olive oil for dairy-free)
- Kosher salt and black pepper, to taste
- 2 tablespoons arrowroot starch
- 1 tablespoon finely chopped fresh chives, for garnish
- Optional: 16 ounces reserved cooking liquid for the gravy (from the potatoes)
- Optional: turkey or pan drippings for added richness
Instructions
- In a large pot, add the whole Yukon Gold potatoes, chicken stock, and a pinch of salt. Wrap the rosemary and bay leaves in a small piece of cheesecloth and tie it, then add the bundle to the pot.
- Bring the pot to a boil over high heat, then reduce to a steady simmer. Partially cover and cook until the potatoes are completely fork-tender, about 60 minutes. Cooking them whole and unpeeled helps retain starch and flavor.
- Carefully drain the potatoes, reserving the cooking liquid for the gravy. Let the potatoes cool just enough to handle. Peel and discard the skins, then return the potatoes to the pot.
- Add 1 tablespoon of ghee or butter (or olive oil) and season with salt and pepper. Mash to your preferred texture using a potato masher or a ricer for extra-smooth results. Cover and keep warm.
- To make the gravy: In a medium saucepan, melt 2 tablespoons ghee or butter over medium heat. Whisk in the arrowroot starch until fully combined and smooth, forming a slurry.
- Slowly whisk in 16 ounces of the reserved potato-cooking liquid (or additional chicken stock if needed) until no lumps remain. Reduce the heat to a gentle simmer and cook until the gravy reduces to about one-quarter of its original volume or reaches your desired thickness. Taste and adjust salt and pepper as needed. If using turkey drippings, stir them in at this stage for extra depth.
- If the mashed potatoes seem dry, stir in 1–2 tablespoons of the finished gravy to rehydrate and add flavor. Transfer the potatoes to a serving bowl, garnish with chopped chives, and serve the gravy on the side in a gravy boat or small pitcher.
Notes
- Boiling potatoes whole and unpeeled takes longer but helps preserve starch, nutrients, and flavor.
- Cook until potatoes are fully fork-tender; they should be soft enough to mash easily while still holding shape.
- You can add milk or cream if you prefer a richer mash, but it isn’t necessary when potatoes are cooked in stock and mashed properly.
Tried this recipe? Leave a comment below to share how it turned out.