Mashed Potatoes & Gravy
Ingredients
Mashed Potatoes
- 12 small (or 6 med/large) potatoes
- ¾ cup milk (I use unsweetened almond milk)
- 3 + 1 tbsp ghee, separated (can sub vegan butter)
- 1 tbsp garlic, minced
- salt, to taste
Gravy
- 3 tbsp ghee (can sub vegan butter for dairy free)
- 3 tbsp tapioca starch/flour
- 2 cups bone broth (I use Bonafide Provisions Chicken Bone Broth)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried sage
- ¼ tsp salt
- ¼ tsp pepper
Instructions
Mashed Potatoes
- Place potatoes in a pot and cover with water, just hitting the top of the potatoes.
- Bring water to a boil then reduce the heat to medium/low.
- Cover with a lid and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
- Drain the potatoes and place back into the pot. Mash the potatoes, then slowly add in the milk, mixing with each addition.
- Add 3 tbsp of ghee, garlic and a generous amount of salt.
- Blend with immersion blender, mash by hand, or whip with a food processor or hand mixer until smooth/your desired consistency.
- Top with remaining tbsp of ghee/butter and salt/pepper.
Gravy
- Bring bone broth to room temperature.
- Heat ghee/butter in a sauce pan on medium heat, then stir in tapioca starch once warm.
- Whisk together until no clumps remain, then slowly pour in the bone broth, whisking as you pour.
- Turn up the heat and bring the gravy to a simmer, allowing it to thicken.
- Once thick, stir in seasonings and serve warm!
Notes
Both the mashed potatoes and gravy are best served immediately, but you can reheat them if needed.
To reheat the mashed potatoes, you can microwave them or heat them on the stove with some additional milk to bring back some of the creamy texture. To reheat the gravy, your best best it to warm it on the stove.