Garlic Mashed Potatoes with Gravy Recipe Perfect for Holidays

There’s something magical about the combination of creamy garlic mashed potatoes and rich, velvety gravy. The moment that garlicky aroma fills your kitchen, you know you’re in for a treat. This recipe has been my go-to for holiday dinners, cozy Sunday lunches, and pretty much any time I want to impress my family without too much effort. Trust me, once you taste these, you’ll never go back to plain mashed potatoes again.

I still remember the first time I made these garlic mashed potatoes with gravy—it was for a Friendsgiving dinner, and I was nervous about getting the gravy consistency just right. But the moment I saw everyone go back for seconds (and thirds!), I knew I had something special. This recipe is comforting, indulgent, and surprisingly easy to make. Whether you’re planning a Thanksgiving feast or just need a little indulgence on a weeknight, this dish is sure to shine.

Why You’ll Love This Recipe

• Unbelievably Creamy: The combination of Yukon Gold potatoes and garlic-infused cream creates the silkiest mashed potatoes you’ve ever had.
• Rich, Homemade Gravy: This isn’t your average gravy from a jar—this recipe is full of flavor thanks to caramelized onions and a touch of fresh herbs.
• Perfect for Any Occasion: Whether it’s a holiday spread, a dinner party, or a cozy night in, this recipe always delivers.
• Customizable: You can easily make this recipe vegetarian by using vegetable stock, or even dairy-free with a few simple swaps.
• Make-Ahead Friendly: Both the potatoes and gravy can be prepped ahead of time, making it a stress-free option for entertaining.

Once you try these garlic mashed potatoes with gravy, you’ll understand why they’re such a crowd-pleaser. It’s comfort food at its finest, with just the right touch of sophistication.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create something magical. Here’s what you’ll need:

For the Garlic Mashed Potatoes:

• 2 pounds of Yukon Gold potatoes, peeled and quartered
• 4 cloves of garlic, peeled
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/4 cup unsalted butter, softened
• Salt and black pepper to taste
• Fresh parsley, chopped (optional, for garnish)

For the Gravy:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 tablespoons all-purpose flour
• 2 cups beef stock (or vegetable stock for a vegetarian option)
• 1 teaspoon soy sauce (adds depth of flavor)
• 1 sprig fresh thyme (optional, but highly recommended)
• Salt and black pepper to taste

Each ingredient plays a role in making this dish shine, from the creamy potatoes to the deeply flavorful gravy.

Equipment Needed

You don’t need any fancy gadgets to make this recipe, but here’s what you’ll want to have on hand:

• A large pot for boiling the potatoes
• A colander for draining
• A potato masher or ricer for creamy results
• A small saucepan for the gravy
• A whisk (essential for lump-free gravy!)
• Serving bowl and ladle for presentation

If you don’t have a potato masher, a sturdy fork or even a hand mixer can work in a pinch. Just be careful not to overmix, or the potatoes can turn gummy.

Preparation Method

1. Boil the Potatoes: In a large pot, add the quartered potatoes and garlic cloves. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain and Mash: Drain the potatoes and garlic, then return them to the pot. Add the heavy cream and butter, and mash until smooth. Season with salt and pepper to taste. Keep warm while you prepare the gravy.
3. Caramelize the Onions: In a small saucepan, melt the butter over medium heat. Add the diced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, or until the onions are golden and soft.
4. Make the Roux: Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Add the Stock: Gradually whisk in the beef stock, ensuring no lumps form. Add the soy sauce and thyme, if using. Bring to a simmer and cook for 5-7 minutes, or until the gravy thickens. Season with salt and pepper to taste.
6. Serve: Spoon the mashed potatoes into a serving bowl and create a well in the center. Pour the hot gravy into the well and garnish with fresh parsley, if desired. Serve immediately.

Cooking Tips & Techniques

• Don’t Overmix: When mashing the potatoes, be gentle. Overmixing can lead to a gummy texture.
• Infuse the Cream: For extra flavor, warm the cream with a clove of smashed garlic and a sprig of thyme before adding it to the potatoes.
• Make It Ahead: Both the potatoes and gravy can be made a day ahead. Reheat the mashed potatoes gently on the stove with a splash of cream, and warm the gravy over low heat, whisking occasionally.
• Troubleshooting Gravy: If your gravy is too thick, add a splash of stock to thin it out. If it’s too thin, simmer it a bit longer to reduce.

Variations & Adaptations

• Vegetarian Version: Swap the beef stock for vegetable stock and use a plant-based butter alternative.
• Dairy-Free Option: Use coconut cream or almond milk in the mashed potatoes and a vegan butter substitute.
• Add Cheese: Stir in 1/2 cup of shredded Parmesan or sharp cheddar for extra indulgence.
• Herbed Gravy: Add chopped rosemary or sage to the gravy for a fragrant twist.
• Roasted Garlic Potatoes: Replace the boiled garlic with roasted garlic for a sweeter, deeper flavor.

This recipe is so adaptable—you can truly make it your own!

Serving & Storage Suggestions

Serve these garlic mashed potatoes hot, with a generous ladle of gravy over the top. They pair beautifully with roasted turkey, beef tenderloin, or even a hearty mushroom main dish for a vegetarian feast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the mashed potatoes on the stove with a splash of cream or milk to bring them back to life. Gravy can be reheated gently in a saucepan, adding a bit of stock if it thickens too much.

Nutritional Information & Benefits

This dish is a comforting indulgence, but it also has its perks. Potatoes are a great source of potassium and vitamin C, while the garlic offers immune-boosting benefits. If you opt for the vegetarian or dairy-free versions, it’s easy to fit this dish into a variety of dietary preferences.

Be mindful of portion sizes if you’re watching calories, as the butter and cream do add richness. But hey, it’s the holidays—treat yourself!

Conclusion

If you’re looking for a side dish that’s guaranteed to impress, these garlic mashed potatoes with rich gravy are it. They’re creamy, flavorful, and so satisfying—the kind of dish that makes people sigh with happiness after the first bite.

Give this recipe a try, and don’t be afraid to customize it to suit your taste. I’d love to hear how it turns out for you! Leave a comment below and let me know your favorite variations.

Here’s to making your holidays (and everyday dinners) a little more delicious. Enjoy!

FAQs

Can I make this recipe ahead of time?

Yes! Both the potatoes and gravy can be made a day ahead. Reheat gently before serving.

What’s the best type of potato for mashed potatoes?

Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, but Russets work well too.

How do I keep my mashed potatoes warm?

Place them in a heatproof bowl over a pot of simmering water, stirring occasionally, or keep them in a slow cooker on the warm setting.

Can I freeze leftovers?

Mashed potatoes can be frozen in an airtight container for up to 2 months. Gravy doesn’t freeze well, as it may separate when reheated.

What can I use instead of heavy cream?

Milk, half-and-half, or a dairy-free alternative like coconut cream or almond milk can be used instead of heavy cream.

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