Mashed Potatoes with Brown Gravy


Prep: 20 minutes

Cook: 20 minutes

Ready in: 40 minutes


For Potatoes:

  • 4 pounds potatoes, russet or Yukon gold, peeled and quartered
  • 3 cloves garlic, minced
  • ⅓ cup butter, salted
  • 1 cup heavy cream
  • Salt and pepper, to taste

For Gravy

  • 1 can chicken broth
  • 1 cup beef broth
  • 1 teaspoon Better than Bouillon
  • 1 teaspoon onion powder
  • 1.5 teaspoons Dad’s Own
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce
  • ¼ cup cold water
  • 3 tablespoons cornstarch
  • 1 tablespoon butter, unsalted and cold


  • Place potatoes in a large pot of cold, salted water with garlic and bring to a boil.
  • Cook uncovered until tender with a fork, about 15 minutes.
  • While potatoes are boiling, make the gravy in a separate pot. Add broths, bouillon, onion powder and Dad’s Own. Stir to combine.
  • In a separate small bowl, whisk cornstarch in cold water. Bring gravy mix to a boil and stir in cornstarch and water.
  • Decrease heat and whisk until smooth and thick. Remove from heat and stir in cold butter.
  • When potatoes are fully cooked, drain well.
  • Add cream to the pot and heat. Add potatoes and butter and begin to mash to reach desired consistency.
  • Season with salt and pepper and serve with warm gravy poured over.