Perfectly smooth and creamy mashed potatoes served with a homemade gravy made from stock cubes, garlic powder, butter and flour. A great side-dish to serve with fried chicken or burgers.
I first made this Potato and Gravy as a side dish to my now-famous Fried Chicken - or VFC (Vanya's Fried Chicken) as the fans call it! I received so many queries about the potato and gravy in the background I knew I had to get the recipe up on the website ASAP.
This recipe provides a simple way to make delicious mashed potatoes. These are perfect for topping with the delicious homemade gravy, or leave them plain to serve with any of your other favourites meals.
- Potatoes: The best type of potatoes for mashing are a floury variety such as agria potatoes. Waxy potaotes are not recommended as they are harder to break down.
- Garlic powder: If you don't already have this in your pantry I highly recommend you add it! I use this spice in a lot of American and Mexican style cooking.
- Stock: For this recipe I've used a ratio of 1 stock cube to 1 cup of boiling water to maximise the flavour. If you have it to hand, you could also use 2 cups of homemade or store-bought liquid stock.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Boil potatoes in salted water until tender. Drain, then mash in the pot (or mix in a stand mixer) with the butter and milk until very smooth. Season to taste.
Place the beef and chicken stock cubes in the boiling water, mix to combine.
Melt the butter in a medium saucepan over a gentle heat. Add the flour and garlic powder and gently fry off.
Slowly pour in the stock mixture, half a cup at a time, whisking continuously. Once all of the stock has been used, the gravy should be quite thick. Season to taste with salt and pepper.
Serve your mashed potato with the gravy poured on top from one large serving dish. Or place the gravy in a jug for individuals to pour on.
Floury potatoes are ideal for creating light and fluffy mashed potatoes. In New Zealand, the best varieties to use are ilam hardy, agria, fianna, marabel, and red rascal.
Anything! Honestly this dish is so tasty you could serve it with any of your favourite meals and it will go down a treat. I like to serve it with Fried Chicken - be sure to check out my recipe if you haven't already.
Store any leftover mashed potato and gravy in separate airtight containers in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
If you have a stand mixer, I highly recommend you try making your mashed potatoes in there. No elbow grease required, plus you can get on with other things while it's mashing.
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Potato and Gravy
Light and fluffy mashed potatoes covered in a homemade gravy.
- 1kg potatoes, peeled and chopped
- 20g butter
- ¼ cup milk
- Salt and pepper to taste
- 1 chicken stock cube
- 1 beef stock cube
- 2 cups boiling water
- 50g butter
- ¼ cup flour
- ¼ tsp garlic powder
- Salt and pepper to taste
- Mashed potatoes: Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk until very smooth. Season to taste.
- Gravy: Place the beef and chicken stock cubes in the boiling water, mix to combine.
- Melt the butter in a medium saucepan over a gentle heat. Add the flour and garlic powder and gently fry off.
- Slowly pour in the stock mixture, half a cup at a time, whisking continuously. Once all of the stock has been used, the gravy should be quite thick. Season to taste with salt and pepper.
- To serve: Serve your mashed potato with the gravy poured on top from one large serving dish. Or place the gravy in a jug for individuals to pour on.
- Sometimes I use my stand mixer to mash the potatoes and get them super light and smooth.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 251mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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