Garlic Mashed Potatoes with Gravy Recipe – Best Easy Comfort Food

The first spoonful of creamy, garlicky mashed potatoes smothered in velvety gravy—it’s honestly like a warm hug. You know that feeling when you’re craving something cozy and satisfying, and nothing but potatoes will do? That’s exactly where my love affair with garlic mashed potatoes with gravy began. Years ago, my grandma made this recipe every Sunday and, trust me, the kitchen would fill with the most irresistible aroma of roasted garlic and buttery potatoes.

Fast forward to today, and garlic mashed potatoes with gravy has become my signature comfort food. Whether I’m prepping for a holiday dinner or just need a pick-me-up meal on a chilly evening, this dish never disappoints. I’ve tinkered with dozens of versions, adding this, swapping that, but this is the one I keep coming back to. The garlic isn’t just an afterthought here—it’s front and center, perfectly mellowed and sweet after roasting. And the homemade gravy? Silky, rich, and just the right balance of pepper and umami.

If you’re looking for a dish that’ll impress your guests, satisfy picky eaters, and work for almost any occasion, you’ve found it. Garlic mashed potatoes with gravy is the ultimate comfort food—easy enough for weeknights, special enough for celebrations, and honestly, it’s so good you might eat it straight from the pot (no judgment). There’s a reason it’s always the first thing to disappear at my family gatherings. After making this recipe more times than I can count, I can confidently say: this is the only garlic mashed potatoes with gravy recipe you’ll ever need.

Why You’ll Love This Recipe

Let’s face it, everyone has a soft spot for mashed potatoes. But this garlic mashed potatoes with gravy recipe takes it to a whole new level. I’ve put this version through the ultimate test: family dinners, potlucks, and even picky toddler taste-tests. It passes every time—here’s why you’ll love it too:

• Quick & Easy: Ready in under 45 minutes (including gravy!), so you can whip it up even after a long day.
• Simple Ingredients: No need for fancy stuff—just pantry staples and a few fresh basics. You probably have everything on hand.
• Ultimate Comfort Food: The kind of dish that warms you from the inside out and makes any meal feel special.
• Crowd-Pleaser: My friends and family always go back for seconds. Even the garlic skeptics have been won over.
• Unbeatable Texture: Fluffy, creamy, and loaded with roasted garlic flavor—not gluey or bland like some versions.

What really sets this recipe apart is the way the garlic is handled. Roasting it first brings out a sweeter, more mellow flavor that blends seamlessly into the potatoes. I’ve also perfected the gravy—no lumpy, bland sauces here! This one’s glossy, flavorful, and comes together in minutes (no packet mixes in sight).

Honestly, garlic mashed potatoes with gravy isn’t just another side dish—it’s the main event at my table. There’s something so satisfying about serving up a bowl that makes people close their eyes and sigh after the first bite. Whether you’re hosting a holiday or just want a little extra comfort on a Monday night, this recipe is here for you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and the kind of creamy texture you crave from classic garlic mashed potatoes with gravy. The best part? Most of these are probably already in your kitchen.

• For the Garlic Mashed Potatoes:
  • 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into chunks (Yukon Golds give the perfect buttery flavor and silky texture)
  • 1 head garlic (for roasting; the star of the show)
  • 2 tablespoons (28 g) unsalted butter, plus more for serving (adds richness and creaminess)
  • 1/2 cup (120 ml) whole milk, warmed (helps the potatoes stay fluffy—substitute with plant-based milk if needed)
  • 1/4 cup (60 ml) heavy cream (for extra indulgence, or use more milk for a lighter version)
  • 1 1/2 teaspoons salt, plus extra to taste
  • 1/2 teaspoon freshly ground black pepper
  • Chives or parsley, chopped, for garnish (optional, but adds a pop of color and freshness)
• For the Gravy:
  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour (for thickening—swap with gluten-free flour if needed)
  • 2 cups (480 ml) low-sodium chicken or vegetable broth (I love using homemade, but store-bought works great)
  • 1 teaspoon soy sauce or tamari (for a deeper umami kick)
  • 1/2 teaspoon black pepper
  • Salt to taste

If you’re feeling adventurous, try swapping the Yukon Golds for russets for a fluffier texture, or keep the skins on for extra fiber and rustic vibes. I sometimes use almond milk and vegan butter for a dairy-free twist—honestly, you won’t miss the real stuff! The gravy can be made vegetarian or vegan by using vegetable broth and plant-based butter. If you want a garlic punch, add a little extra roasted garlic to the gravy as well. For best results, I always buy firm, blemish-free potatoes and fresh garlic. It’s amazing how much this affects the final taste!

Equipment Needed

• Large pot: For boiling potatoes. Any sturdy stockpot works, but I love my old Dutch oven for even heating.
• Potato masher or ricer: For smooth, lump-free mashed potatoes. A ricer gives an ultra-fluffy result, but a masher is totally fine.
• Baking sheet and foil: Essential for roasting the garlic. If you don’t have foil, a small oven-safe dish with a lid works too.
• Small saucepan: To whip up the gravy while the potatoes cook. A nonstick pan makes cleanup easier.
• Measuring cups and spoons: For accuracy—especially with the gravy!
• Whisk: To get that gravy smooth and lump-free. I use a sturdy balloon whisk, but a fork works in a pinch.

Honestly, I’ve made these garlic mashed potatoes with gravy in tiny kitchens with just a pot and a wooden spoon. If you’re missing a ricer, just mash the potatoes thoroughly with a masher—don’t stress it. Clean your tools right after cooking to avoid stubborn potato residue. And if you’re just starting out, there’s no need for fancy gadgets—a basic setup will do the trick!

How to Make Garlic Mashed Potatoes with Gravy

1. Roast the Garlic (Prep time: 5 min, Cook time: 30 min):
   Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with a teaspoon of olive oil, and wrap it in foil. Roast for 30 minutes until the cloves are soft and golden. (You’ll know it’s ready when your kitchen smells like heaven.)
   Note: Let the garlic cool before squeezing out the cloves—hot garlic burns are not fun.
2. Boil the Potatoes (Prep time: 10 min, Cook time: 15-20 min):
   While the garlic roasts, peel and chop your potatoes into even chunks. Place them in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. (They should almost fall apart when poked.)
   Tip: Start potatoes in cold water for even cooking.
3. Drain and Mash:
   Drain the potatoes well and return to the hot pot (this removes excess moisture). Squeeze the roasted garlic cloves into the potatoes. Add the butter, warm milk, and cream. Mash until smooth and fluffy, seasoning with salt and pepper. Taste and adjust seasonings as needed.
   Troubleshooting: If the potatoes seem gluey, too much mashing or using a blender could be the culprit—always mash by hand!
4. Make the Gravy (Prep time: 2 min, Cook time: 6-8 min):
   In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly (smells like toasty heaven). Gradually whisk in the broth, soy sauce, and pepper. Bring to a simmer and cook, whisking often, until thickened (about 5-7 minutes). Taste and add salt as needed.
   Tip: If lumps appear, just keep whisking vigorously—they’ll smooth out!
5. Serve:
   Spoon the creamy garlic mashed potatoes into a serving bowl, make a little well in the center, and pour over plenty of hot gravy. Sprinkle with chopped chives or parsley for an extra burst of color.
   Personal note: I always save a few roasted garlic cloves to mash into the gravy for double garlic goodness.

If you’re prepping for a crowd, keep both potatoes and gravy warm over low heat, stirring occasionally. Leftovers (if you even have any) reheat beautifully with a splash of milk or broth.

Cooking Tips & Techniques

After making garlic mashed potatoes with gravy countless times, I’ve picked up some game-changing tips:

• Choose the Right Potato: Yukon Golds are my go-to for their buttery flavor and creamy texture, but russets work well if you prefer extra fluffiness. Red potatoes are a bit waxy and can turn gluey.
• Roast the Garlic, Don’t Boil: Roasting mellows the garlic, bringing out sweetness and depth. Raw or boiled garlic can be harsh or overpowering.
• Warm Your Dairy: Adding cold milk or cream can make potatoes gummy and cool them down too quickly. Always warm your liquids before mixing in.
• Don’t Overmix: I learned the hard way—overmixing or using a food processor can make mashed potatoes gluey. Stick with a masher or ricer.
• Gravy Troubleshooting: If your gravy is too thick, whisk in extra broth a tablespoon at a time. Too thin? Let it simmer a bit longer, whisking often.
• Make-Ahead Magic: Both mashed potatoes and gravy can be prepped a day ahead. Reheat gently with a splash of milk or broth, and stir until creamy again.

I’ve burned gravy, had lumpy potatoes, and even forgotten the salt (oops). The key is to taste as you go, and don’t panic if something goes sideways—almost any mistake can be fixed with a little patience and a splash of extra dairy or broth. Multitask by roasting garlic while the potatoes boil, and you’ll save time without sacrificing flavor.

Variations & Adaptations

One of my favorite things about garlic mashed potatoes with gravy is how easily it adapts to different diets, seasons, and flavor cravings. Here are some tried-and-true variations:

• Dairy-Free/Vegan: Swap in plant-based milk and vegan butter for the potatoes, and use a good-quality vegetable broth for the gravy. Honestly, you’ll barely notice the difference—creamy and comforting!
• Cheesy Upgrade: Stir in 1/2 cup (50 g) shredded Parmesan, sharp cheddar, or Gruyère to the mashed potatoes for extra richness. I love cheddar for a cozy, kid-friendly twist.
• Herb-Loaded: Add a handful of fresh chopped herbs like thyme, rosemary, or dill to the potatoes or gravy for a fresh, garden-inspired flavor. Perfect for spring dinners.
• Low-Carb: Replace half the potatoes with steamed cauliflower—just mash them together. It’s lighter, but keeps that dreamy texture.
• Allergen-Friendly: For gluten-free gravy, use a 1:1 gluten-free flour blend instead of regular flour. For soy allergies, skip the soy sauce and add a dash more salt.

My personal favorite? Mixing in a little caramelized onion to the mashed potatoes. It adds a deep, savory sweetness that pairs so well with the garlic and gravy. If you’re in the mood for something new, try adding a pinch of smoked paprika or a swirl of truffle oil before serving—fancy, but still totally comforting.

Serving & Storage Suggestions

Serve garlic mashed potatoes with gravy piping hot—there’s just nothing like that first steamy bite. I love to present it in a big, shallow bowl with a generous well of gravy in the center and a sprinkle of fresh herbs on top.

These mashed potatoes are perfect alongside roast chicken, turkey, meatloaf, or even a hearty veggie main like mushroom Wellington. Add a crisp green salad and a glass of chilled white wine or sparkling cider for a comforting, balanced meal.

For leftovers, store potatoes and gravy separately in airtight containers in the fridge for up to 4 days. The potatoes may thicken up, but a splash of milk or broth and a quick stir on the stovetop (or microwave) brings them right back to life. The gravy can be reheated gently in a saucepan—just whisk to restore its silky texture. You can even freeze mashed potatoes for up to a month; thaw overnight in the fridge and reheat with a bit of extra dairy for best results.

Honestly, the flavors deepen overnight—it’s almost better the next day. Late-night mashed potato snack, anyone? I won’t judge.

Nutritional Information & Benefits

A serving of garlic mashed potatoes with gravy (about 1 cup potatoes with 1/4 cup gravy) contains approximately 220 calories, 6g fat, 35g carbs, and 4g protein. The potatoes provide potassium and fiber, while the roasted garlic offers antioxidants and immune-boosting benefits.

If you use plant-based milk and butter, this dish is easily made vegan and cholesterol-free. For gluten-free eaters, swap the all-purpose flour for a gluten-free blend in the gravy. The recipe is naturally nut-free, but always check your ingredients for hidden allergens.

From a wellness perspective, I love that this recipe uses real, whole ingredients—no weird additives or artificial flavors. It’s comfort food you can feel good about sharing.

Conclusion

If you’re searching for a tried-and-true comfort food, garlic mashed potatoes with gravy is the answer. It’s creamy, flavorful, and so easy to make—no wonder it’s my go-to for everything from cozy family nights to holiday feasts.

Don’t be afraid to put your own spin on this recipe. Maybe you’ll go heavy on the garlic, add a new herb, or make it dairy-free—whatever makes it your own. I’ll always love the classic, but the best recipes are the ones that fit your taste and your table.

So grab your potatoes, roast that garlic, and whip up a batch of these irresistible mashed potatoes with gravy. I’d love to hear how it turns out—drop a comment with your favorite additions, or share your photos on Pinterest. Let’s keep passing on the comfort, one scoop at a time!

Frequently Asked Questions

Can I make garlic mashed potatoes with gravy ahead of time?

Absolutely! Prepare both the potatoes and the gravy a day in advance. Store them separately in the fridge and reheat gently, adding a splash of milk or broth to refresh the texture.

What’s the best way to roast garlic for this recipe?

Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30 minutes. The cloves should be soft, golden, and spreadable.

Can I freeze mashed potatoes and gravy?

Yes, you can freeze mashed potatoes for up to a month! Thaw overnight in the fridge and reheat with extra milk or cream. Gravy freezes well, too—just whisk it while reheating.

How do I prevent my mashed potatoes from turning gluey?

Don’t overmix! Always mash the potatoes by hand and avoid using a blender or food processor. Also, add warm (not cold) dairy to help maintain a fluffy texture.

Is this recipe gluten-free?

It can be! Use a gluten-free flour blend for the gravy and double-check your broth and other ingredients for hidden gluten. The potatoes themselves are naturally gluten-free.

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