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Mashed Potatoes and Gravy

With a good masher, hot potatoes and enough butter and salt, cooks can replicate the fluffy style and partisans of the creamy and dense.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: gravy, mashed, potatoes, veggies
Author: Bebs Lott


For mashed potatoes

  • 6 medium potatoes peeled and quartered
  • 2 tbsp butter soften in room temperature
  • 1 cup milk warmed in microwave
  • salt and pepper to taste

For sauteed veggies

  • 1/2 cup green peas
  • 1 medium carrot cut in cubes
  • 1/2 cup corn if using canned corn, drain water
  • 1/8 tsp garlic powder
  • salt and pepper to taste
  • 1 tbsp olive oil you can also use cooking oil

For gravy - refer to my gravy recipe without the mushrooms


    For making mashed potatoes

    • In a large pot, combine the potatoes, 1 teaspoon salt, and water to cover. Bring to a boil over high heat.
    • Lower the heat to maintain a simmer and cook until fork tender, about 15 minutes. 
    • Drain water. Using a potato masher or electric beater, slowly blend soften butter. When potatoes are half mashed add warmed mild and continue mashing until soft and creamy.
    • Season with salt and pepper.

    For cooking sauteed veggies. You can do this while potatoes are boiling

    • Heat the olive oil over medium-high heat in a pan
    • Add carrots, green peas and corn to the pan and saute.
    • Season with the salt, pepper, and garlic powder and stir to coat.
    • Cook until the vegetables are tender, approximately 5-6 minutes.

    For gravy - refer to my gravy recipe without the mushrooms

    • Measure 1 cup of mashed potatoes, smother it with gravy and top it off with the sauteed veggies. Voila. Bon Appetit!