Mashed Potatoes With Country-Style Gravy
There are some dishes that feel like a warm hug on a plate, and a generous bowl of fluffy, buttery mashed potatoes smothered in a rich, savoury gravy is definitely one of them. It’s the kind of side dish that has the power to steal the show, turning a simple meal into something truly memorable. I’ve spent years perfecting this recipe in my own kitchen, tweaking the creaminess of the potatoes and the peppery depth of the gravy. My kids absolutely devour this every time I make it, often asking for a second helping of gravy just on its own!
What we have here isn’t just any mash and gravy. We’re talking about exceptionally smooth, velvety potatoes that are rich with butter and cream, paired with a classic country-style gravy. This isn’t a thin, translucent sauce; it’s a properly thick, opaque, and creamy gravy, seasoned with a generous amount of black pepper for a gentle, warming kick. It’s the kind of comforting food that works beautifully for a Sunday roast, a special family dinner, or whenever you need a little bit of home-cooked goodness.
This recipe for Mashed Potatoes with Country-Style Gravy is straightforward to make and relies on simple, wholesome ingredients. We’ll walk through how to get the fluffiest potatoes and a lump-free, flavourful gravy every single time. Let’s get our aprons on and make something wonderful together.
Recipe Overview
This recipe delivers exceptionally creamy mashed potatoes and a deeply savoury, peppery country-style gravy. The key is in the technique: using the right potatoes and creating a flavourful roux for the gravy base. After testing this recipe five times, I finally got the gravy consistency just right – thick enough to coat the potatoes beautifully without being stodgy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Difficulty: Easy
Why You’ll Love This Mashed Potatoes With Country-Style Gravy
- Genuine Flavour: The potatoes are wonderfully rich and buttery, while the gravy has a deep, savoury character from the stock and a lovely, warming heat from plenty of black pepper. It’s a classic, satisfying taste.
- Ready in Under an Hour: The entire dish comes together in about 45 minutes, making it achievable even on a busy weeknight when you’re craving something comforting.
- Flexible Recipe: You can easily adjust this recipe to your liking. Add roasted garlic or fresh chives to the mash, or a pinch of smoked paprika to the gravy for a different twist.
- Great for Family Dinners: This side dish is ideal for a Sunday roast, holiday gatherings, or alongside simple mains like sausages or roast chicken. It always gets compliments from everyone around the table.
- Family Tested: This is one of those reliable recipes I turn to again and again. My family loves it so much that I always have to make a double batch of the gravy!
Ingredients You’ll Need
For the best results, I always recommend using good-quality ingredients. A floury potato like a Maris Piper or King Edward will give you the fluffiest mash, and using a rich, flavourful stock makes all the difference in the gravy. I often use Knorr stock pots for a reliable depth of flavour.
- For the Mashed Potatoes:
- 1.2 kg Maris Piper or King Edward potatoes, peeled and cut into even 4cm chunks
- 100g unsalted butter, cubed
- 120ml whole milk
- 60ml double cream
- 1 tsp salt, plus more for the water
- ½ tsp white pepper
- For the Country-Style Gravy:
- 60g unsalted butter (or bacon/sausage drippings for extra flavour)
- 60g plain flour
- 750ml good-quality chicken or beef stock, warm
- 120ml whole milk
- 1 tsp onion powder
- 1 tsp freshly ground black pepper (or more, to taste)
- ½ tsp salt, or to taste
- Freshly chopped parsley, for garnish (optional)
Sophia’s Tip: Always warm your milk and cream before adding them to the cooked potatoes. Adding cold liquid can make the potatoes seize up and result in a gummy texture. A few seconds in the microwave is all it takes.
How to Make Mashed Potatoes With Country-Style Gravy
The process is broken down into two parts: making the potatoes and then preparing the gravy while they cook. This ensures everything is hot and ready to serve at the same time.
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
- Prepare the Dairy: While the potatoes are cooking, gently warm the 120ml milk and 60ml double cream in a small saucepan or in the microwave. Do not let it boil. Set aside.
- Drain and Dry the Potatoes: Once tender, drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then add the potatoes back in. Let them sit in the warm, dry pot for a minute to steam-dry. This is a crucial step for fluffy mash!
- Mash the Potatoes: Mash the potatoes until smooth using a potato masher or, for an even smoother texture, a potato ricer. I find that a ricer gives the most velvety, lump-free result. Add the 100g of cubed butter and stir until it has completely melted into the potatoes.
- Finish the Mash: Gradually pour in the warm milk and cream mixture, stirring gently with a wooden spoon until you reach your desired consistency. Be careful not to over-mix. Season with 1 tsp salt and the white pepper. Taste and adjust if needed. Keep covered and warm while you finish the gravy.
- Start the Gravy (Make a Roux): In a medium saucepan or skillet, melt the 60g of butter or drippings over a medium heat. Sprinkle over the 60g of plain flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. The mixture, called a roux, should be smooth and lightly golden.
- Build the Gravy: Gradually pour in about a quarter of the warm stock, whisking vigorously to create a smooth, thick paste. Once fully combined and lump-free, slowly whisk in the remaining stock, followed by the 120ml of milk.
- Simmer and Season: Bring the gravy to a gentle simmer, still whisking occasionally. Let it bubble gently for 3-5 minutes, allowing it to thicken. It should be thick enough to coat the back of a spoon. Stir in the onion powder, black pepper, and salt. Taste and add more black pepper if you like a spicier kick.
- Serve: Spoon a generous amount of mashed potatoes into bowls, make a well in the centre, and pour over the hot country-style gravy. Garnish with fresh parsley if desired and serve immediately.
Tips From My Kitchen
- Warm Your Liquids: As mentioned, always warm the milk and cream for the mash. Cold liquids cool down the potatoes and can result in a gluey texture. A gentle heat is all that’s needed.
- The Secret to Fluffy Mash: I learned that letting the potatoes steam-dry for a minute after draining is a game-changer. It removes excess water, which is the enemy of light, fluffy mashed potatoes.
- Make-Ahead: The gravy can be made up to 2 days in advance. Let it cool completely, then store it in an airtight container in the fridge. Reheat gently on the hob, adding a splash of milk or stock to thin it out if it has thickened too much. The mashed potatoes are best made fresh, but can be kept warm in a slow cooker on the ‘keep warm’ setting for an hour.
- Storage: Store any leftover mashed potatoes and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the mash in the microwave with a splash of milk, and the gravy in a saucepan over low heat.
Equipment You’ll Need
- Large pot
- Colander
- Potato masher or potato ricer
- Medium saucepan or skillet
- Whisk
- Wooden spoon or spatula
Common Mistakes to Avoid
- Using the Wrong Potato: Waxy potatoes (like new potatoes) don’t break down well and can become gluey. Always opt for a floury or ‘all-rounder’ variety like Maris Piper, King Edward, or Russet for the best texture. You can learn more about potato varieties for mashing to find what’s best in your area.
- Rushing the Roux: Don’t be tempted to add the liquid to the gravy base too quickly. Cooking the flour and butter for a minute or two is essential for developing a nutty flavour and getting rid of any raw flour taste.
- Under-seasoning: Potatoes and gravy both need a generous amount of salt and pepper to bring their flavours to life. Be sure to salt the potato cooking water, season the final mash, and taste the gravy at the end, adjusting as you go.
Delicious Variations to Try
While this recipe is wonderful as it is, it also serves as a fantastic base for customisation. Here are a few ideas from my kitchen:
- Garlic and Herb Mash: Roast a whole head of garlic until soft, then squeeze the cloves into the potatoes along with the butter. Stir in two tablespoons of finely chopped chives or parsley for a fresh, aromatic lift.
- Vegetarian/Vegan Option: For a vegetarian gravy, use a rich mushroom or vegetable stock and vegetable suet or olive oil instead of butter/drippings. For a fully vegan version, use plant-based butter, oat milk, and plant-based cream for both the mash and gravy.
- Spicy Gravy: Add a ¼ teaspoon of cayenne pepper or a teaspoon of hot sauce to the gravy along with the black pepper for a noticeable but pleasant heat.
What to Serve With Mashed Potatoes With Country-Style Gravy
This is such a versatile side dish that pairs well with so many mains. It’s the ultimate partner for a hearty, satisfying meal.
- Roast Meats: An absolute classic alongside roast chicken, turkey, or beef. It’s also fantastic with pork chops.
- Hearty Mains: It works beautifully with dishes like meatloaf or my family’s favourite Bacon Brown Sugar Chicken Tenders, where the gravy complements the sweet and savoury flavours.
- Sausages: Serve with good-quality butcher’s sausages and some steamed green beans for a top-tier “bangers and mash.”
- Drink Pairing: A smooth, malty brown ale or a bottle of cider works wonderfully. For wine lovers, an unoaked Chardonnay or a light Pinot Noir would be a great match.
Frequently Asked Questions
Mashed Potatoes With Country-Style Gravy
Ingredients
Method
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
- Prepare the Dairy: While the potatoes are cooking, gently warm the 120ml milk and 60ml double cream in a small saucepan or in the microwave. Do not let it boil. Set aside.
- Drain and Dry the Potatoes: Once tender, drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then add the potatoes back in. Let them sit in the warm, dry pot for a minute to steam-dry. This is a crucial step for fluffy mash!
- Mash the Potatoes: Mash the potatoes until smooth using a potato masher or, for an even smoother texture, a potato ricer. I find that a ricer gives the most velvety, lump-free result. Add the 100g of cubed butter and stir until it has completely melted into the potatoes.
- Finish the Mash: Gradually pour in the warm milk and cream mixture, stirring gently with a wooden spoon until you reach your desired consistency. Be careful not to over-mix. Season with 1 tsp salt and the white pepper. Taste and adjust if needed. Keep covered and warm while you finish the gravy.
- Start the Gravy (Make a Roux): In a medium saucepan or skillet, melt the 60g of butter or drippings over a medium heat. Sprinkle over the 60g of plain flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. The mixture, called a roux, should be smooth and lightly golden.
- Build the Gravy: Gradually pour in about a quarter of the warm stock, whisking vigorously to create a smooth, thick paste. Once fully combined and lump-free, slowly whisk in the remaining stock, followed by the 120ml of milk.
- Simmer and Season: Bring the gravy to a gentle simmer, still whisking occasionally. Let it bubble gently for 3-5 minutes, allowing it to thicken. It should be thick enough to coat the back of a spoon. Stir in the onion powder, black pepper, and salt. Taste and add more black pepper if you like a spicier kick.
- Serve: Spoon a generous amount of mashed potatoes into bowls, make a well in the centre, and pour over the hot country-style gravy. Garnish with fresh parsley if desired and serve immediately.
Notes
I really hope you and your family enjoy this recipe for Mashed Potatoes with Country-Style Gravy as much as we do. It’s a truly comforting and satisfying dish that brings so much warmth to the dinner table. If you decide to give it a go, I would love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Sophia
