Mashed potatoes and Gravy

Mashed potatoes and Gravy

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Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: American
Course: Side Dishes
Servings: 6 people


  • 3 1/2 lbs White or Yukon Gold Potatoes washed, peeled & cut into chunks
  • 1 tbsp Salt
  • 2 1/2 cups Water
  • 1/2 cup Prairie Farms Butter
  • 4 tbsp Flour
  • 1/4 tsp Onion Powder
  • 1/4 tsp Ground Black Pepper
  • 4 oz Prairie Farms Cream Cheese
  • 1 cup Prairie Farms Half & Half
  • 1/2 tsp Ground Black Pepper
  • 1-2 tsp Seasoning Salt
  • 1 Chicken Bouillon Cube
  • 1 Beef Bouillon Cube
  • 4 tbsp Prairie Farms Unsalted Butter
  • 1 tsp Dark Soy Sauce
  • Salt, to taste


  • To make mashed potatoes: In a large pot, add potatoes and fill with water to cover. Add a generous amount of salt and bring to boil. Reduce heat to medium low, cover and simmer until potatoes are tender. About 35 minutes. While potatoes are simmering, make gravy.
  • To make gravy: In a small pot, bring water to boil. Add bouillon cubes, mix to dissolve.
  • In a medium saucepan over medium heat, melt butter. Whisk in flour, onion powder, and pepper to create a roux.
  • Slowly pour in half the liquid while whisking constantly. Once mixed, add remaining liquid and combine. Stir 1-2 minutes, until it thickens. Add more salt and pepper to taste. Take off heat and set aside.
  • Once potatoes are tender, remove from heat and drain water. Add butter, cream cheese, half & half, garlic powder, black pepper and seasoning salt. Beat with a hand mixer until blended.
  • Add mashed potatoes and gravy to separate serving dishes of your choosing and serve. Enjoy!


If making potatoes ahead of time, add finished potatoes to a baking dish and cover with plastic wrap to store in fridge. When ready to serve, remove plastic wrap, dot with butter, and bake at 350°F until warmed through. Can be made 2 days ahead of time.
Add more or less milk depending on your desired thickness of mashed potatoes.
Taste test as you go to adjust seasonings to your liking.
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