Mashed Potatoes with Gravy

These mashed potatoes are ultra-creamy thanks to a mix of cashew milk and ghee, making them dairy-light but full of flavor. Paired with a rich, gluten-free gravy made from turkey broth and fresh herbs, this dish is a cozy side for Thanksgiving or any fall gathering. Both components come together easily on the stovetop, making this recipe practical for hosts who want to serve something delicious without added stress.

Why You'll Love Mashed Potatoes with Gravy

Potatoes get riced, then folded with warm cashew milk and ghee a little at a time until whipped and creamy. The gravy starts with a ghee-and-arrowroot roux, then turkey broth gets whisked in and simmered for 20 to 30 minutes until it reduces to about 3 cups, finished with sage, thyme, and rosemary. Both cook on the stovetop and hold up well for a make-ahead Thanksgiving side.

Tips and Tricks

• Use a ricer: For the smoothest texture, pass your potatoes through a food mill or ricer instead of mashing.
• Warm your cream: Always heat your cashew milk before adding-it helps it incorporate better and keeps the potatoes fluffy.
• Vigorously whisk gravy: When adding arrowroot to hot fat, whisk fast to avoid clumps and achieve a velvety finish.

Variations

• Dairy-free butter: Sub ghee with a plant-based butter for a fully vegan version.
• Garlic mash: Add roasted garlic to the potatoes for extra flavor.
• Vegan broth: Sub turkey broth with a rich mushroom or vegetable broth for a plant-forward gravy.

Substitutions

• Cashew milk → Oat or almond milk: Make sure it's unsweetened and unflavored.
• Yukon gold → Russets: Slightly less creamy but still delicious.
• Arrowroot → Tapioca or cornstarch: Both work well for gluten-free thickening.

Best Served With

• Roast turkey or herb-brined chicken
• Green bean casserole or roasted Brussels sprouts
• Cranberry chutney or spiced apple sauce
• Stuffing and cornbread dressing

How to Store Leftovers

• Store mashed potatoes and gravy separately in airtight containers in the fridge for up to 4 days. Reheat potatoes in a saucepan with a splash of cashew milk to loosen.
• Gravy can be reheated in a saucepan over low heat-add broth to thin if needed. Both freeze well for up to 1 month.

Common Questions

Mashed Potatoes with Gravy

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These mashed potatoes are ultra-creamy thanks to a mix of cashew milk and ghee, making them dairy-light but full of flavor. Paired with a rich, gluten-free gravy made from turkey broth and fresh herbs, this dish is a cozy side for Thanksgiving or any fall gathering. Both components come together easily on the stovetop, making this recipe practical for hosts who want to serve something delicious without added stress.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 2143

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the mashed potatoes:

• 2 lbs Yukon Gold potatoes peeled, quartered
• ½ cup cashew milk cream warm
• 7 tablespoon ghee
• Kosher salt to taste
• Flaky salt to finish

For the gravy:

• 1 jar 4 cups turkey broth
• ¼ cup arrowroot
• ¼ cup ghee
• 1 tablespoon fresh sage finely minced
• 2 teaspoon fresh thyme finely minced
• 1 teaspoon fresh rosemary finely minced
• Kosher salt and freshly ground black pepper to taste

Equipment

• Ricer or food mill
• Medium Bowl
• Medium saucepot
• Whisk
• Peeler
• Paring knife
• Rubber spatula

Method

 

For the mashed potatoes:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a simmer and cook until extremely tender (about 15-20 min).
2. Drain the potatoes, return them to the pot, and let them steam for 1 min.
3. Meanwhile, warm cashew milk in a small saucepan.
4. Pass the potatoes through a ricer or food mill into a bowl, then return them to the saucepan.
5. With heat on low, slowly fold in ⅓ of the cashew milk using a rubber spatula, followed by 1 tablespoon ghee at a time. Repeat until you've reached a creamy, whipped texture.
6. Season with salt, transfer to a serving bowl, and finish with flaky salt before serving.

For the gravy:

1. Melt ghee in a medium saucepan over medium-high heat.
2. Slowly sprinkle in arrowroot while whisking continuously to form a smooth paste.
3. Gradually pour in OWL turkey broth while whisking vigorously to prevent lumps.
4. Bring to a boil, then reduce to a simmer and cook until thickened and reduced to about 3 cups (20-30 min).
5. Add in sage, thyme, and rosemary. Season with salt and pepper to taste.
6. Serve hot over mashed potatoes.

Nutrition

Calories: 2143kcalCarbohydrates: 189gProtein: 20gFat: 151gSaturated Fat: 93gPolyunsaturated Fat: 6gMonounsaturated Fat: 43gCholesterol: 385mgSodium: 65mgPotassium: 3873mgFiber: 22gSugar: 7gVitamin A: 218IUVitamin C: 185mgCalcium: 185mgIron: 9mg

Notes

Storage: cover and refrigerate for up to 4 days. Reheat the potatoes with a splash of cashew milk to loosen them; warm the gravy separately, whisking to smooth out any thickening.

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