Mashed Potato Gravy
User Reviews
5
-
Cook Time
10 mins
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Total Time
10 mins
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Servings
10
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Calories
58 kcal
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Course
Condiments
-
Cuisine
American
Mashed Potato Gravy
Description
This Mashed Potato Gravy starts by dissolving beef bouillon cubes in heated beef stock, creating a flavorful base. Butter is melted and combined with flour and dried herbs—thyme and sage—to form a roux. The hot broth is slowly whisked into the roux, producing a smooth, thick gravy. The gravy is brought to a boil, then reduced to simmer briefly until thickened, and finished with salt and pepper to taste.
The gravy's creamy texture and herbal accents make it ideal for pouring over hot mashed potatoes, enhancing their flavor with a savory beefy taste. It can also accompany roasted meats or vegetables.
Notes advise thorough and continuous whisking to achieve smoothness and prevent lumps. Gradually adding liquid and keeping the gravy warm are key for maintaining a creamy consistency without becoming pudding-like. To thicken further, mix additional flour and gravy separately before combining. To thin, add more broth gradually.
Ingredients
- 2 cups beef stock or broth
- 2 cubes beef bouillon
- 2 tablespoons butter unsalted
- ¼ cup all-purpose flour
- ¼ teaspoon thyme dried
- ½ teaspoon sage dried
- salt to taste
- black pepper to taste
Instructions
- Use a microwave-safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
- In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
- Remove from heat, then salt and pepper to taste. Serve immediately.
Notes
- Whisk continuously while cooking to keep the gravy smooth and lump-free.
- Add the liquid slowly to the roux while whisking to prevent lumps.
- Keep the gravy warm, as it thickens and can become pudding-like when cooled.
- To thicken, mix some gravy with flour separately, then whisk it back into the pot.
- To thin the gravy, add more broth gradually while whisking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 99mg | 4% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 142IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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