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Garlic Mashed Potatoes and Gravy

Total Time

Prep: 10 min. Cook: 25 min.


8 servings

My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. —Suzanne Earl, Spring, Texas
Garlic Mashed Potatoes and Gravy Recipe photo by Taste of Home


  • 7 medium red potatoes, peeled (3 pounds)
  • 3 teaspoons salt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • GRAVY:
  • 1 cup meat drippings
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm.
  2. Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

Mashed Potatoes and Gravy

Can you use other kinds of potatoes to make mashed potatoes and gravy?

Instead of the red potatoes called for in this recipe, you can use russet or Yukon Gold potatoes. Russet potatoes yield mashed potatoes that are nice and fluffy, while Yukon Golds mash to a creamy, buttery consistency. Read more about different types of potatoes and how and when to use them.

What can I do if I don't have enough meat drippings to make the gravy?

If you find you are a bit low on meat drippings for the gravy, you can always add enough chicken or beef broth to the drippings to measure 1 cup. Proceed with this mashed potatoes and gravy recipe as instructed.

Can you make mashed potatoes and gravy ahead of time?

Of course! Store prepared potatoes and gravy separately in airtight containers in the fridge for up to 2 days. Reheat potatoes in a baking dish in a 350°F oven for 15-20 minutes. (Add a little liquid to the potatoes if needed.) Reheat gravy in a saucepan over low to medium heat, stirring, until heated through. This gravy thickened with cornstarch is not ideal for freezing, though, because cornstarch breaks down as gravy thaws. If you plan to freeze it, opt for a flour-thickened gravy.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup potatoes with 2 tablespoons gravy: 252 calories, 20g fat (6g saturated fat), 12mg cholesterol, 1206mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 2g protein.

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