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Creamy Mashed Potatoes with Brown Gravy
Melissa Hart

Creamy Mashed Potatoes with Brown Gravy

Russets make a fluffy mash that can take a ladle of real beef gravy without collapsing. Drain them well and mash before adding dairy; trapped water is what makes potatoes gluey. The gravy gets its color from a properly browned roux, not a packet.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs russet potatoes peeled and cut into 2-inch chunks
  • 2 1/2 tsp kosher salt divided
  • 6 tbsp unsalted butter divided
  • 3/4 cup whole milk warmed
  • 1/2 cup sour cream
  • 1/2 tsp black pepper divided
  • 1 small shallot minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tsp Worcestershire sauce

Method
 

  1. Cover the potatoes by 1 inch with cold water, add 2 tsp salt and bring to a gentle boil.
  2. Cook until a paring knife slides through a chunk without resistance, 15 to 18 minutes, then drain thoroughly and return the potatoes to the hot pot for 1 minute.
  3. Mash the dry potatoes, then fold in 3 tbsp butter, the warm milk, sour cream and 1/4 tsp pepper just until smooth.
  4. Melt the remaining 3 tbsp butter in a skillet over medium heat and cook the shallot until soft, 2 minutes.
  5. Whisk in the flour and cook, whisking, until the roux turns the color of peanut butter, 3 to 4 minutes.
  6. Slowly whisk in the broth and Worcestershire and simmer until glossy and thick enough to coat a spoon, 5 minutes.
  7. Season the gravy with the remaining 1/2 tsp salt and 1/4 tsp pepper and spoon it over the hot potatoes.