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A bowl of creamy mashed potatoes topped with melted butter and sprinkled with dried herbs, seen from above.

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes:
  • 2 lbs Yukon Gold potatoes peeled, quartered
  • ½ cup cashew milk cream warm
  • 7 tbsp 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 tbsp fresh sage finely minced
  • 2 tsp fresh thyme finely minced
  • 1 tsp 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 tbsp 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). If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  5. Add in sage, thyme, and rosemary. Season with salt and pepper to taste.
  6. Serve hot over mashed potatoes.

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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