INTRODUCTION
Best Ever Mashed Potatoes with Gravy – Gluten-Free is a warm, simple side that fits many meals. These mashed potatoes use chicken stock and arrowroot to keep the gravy smooth and gluten free. The result is creamy potatoes with a light, savory gravy that feels rich but stays simple.
If you need ideas for a full meal, this dish pairs well with hearty mains and even holiday mains like best Christmas stuffed shells. The recipe is easy for cooks of any level and works for weeknights or special days.
WHY YOU WILL LOVE THIS RECIPE
- It is a lighter option than versions heavy with cream. Using stock and arrowroot lowers excess fat while keeping great taste.
- It is gluten free, so it fits many diets and is safe for people with gluten sensitivity.
- It is a healthy version of classic mashed potatoes that still feels like comfort food.
- It is great for meal prep because you can make the mash and gravy ahead and reheat quickly.
- With a few smart pairings, it can be part of a balanced meal or a good for weight loss plan when served in sensible portions.
This mash also works with a sweet finish. Try a small dessert like chewy maple cinnamon cookies for a treat after a light main and veggies.
HOW TO MAKE Best Ever Mashed Potatoes with Gravy – Gluten-Free
This recipe uses simple steps and clean ingredients. The potatoes cook in stock to add flavor and save fat. The gravy uses arrowroot for a clear, gluten-free finish. For other potato ideas and textures, see crispy gnocchi with spinach and feta.
EQUIPMENT NEEDED
- Large heavy pot with lid
- Cheesecloth and kitchen twine
- Potato masher or potato ricer
- Fine mesh strainer or colander
- Saucepan for gravy
- Whisk
- Measuring cups and spoons
- Serving bowl and a gravy boat or small tea kettle
Ingredients You’ll Need :
2.5 pounds Yukon Gold potatoes (whole and unpeeled), 1 quart 32 ounces organic chicken stock, 2 sprigs fresh rosemary, 3 bay leaves, 3 tablespoons ghee or grass-fed butter, Kosher salt and black pepper to taste, 2 tablespoons arrowroot starch, 1 tablespoon finely chopped fresh chives (for garnish)
STEP-BY-STEP INSTRUCTIONS :
In a large pot, combine the potatoes, chicken stock and a pinch of salt. Wrap the rosemary and bay leaves in a cheesecloth, tie to secure, and add it to the potatoes. Set the pot over high heat and bring to a boil. Reduce the heat to medium-high or a steady simmer, cover partially with a lid and cook until the potatoes are completely fork-tender, around 60 minutes., Drain and reserve the cooking liquid for the gravy and set aside. Leave the potatoes in the pot and let them cool to the touch. Peel and discard the skins. Add 1 tablespoon ghee or butter and season with salt and pepper to taste. Mash to your desired creaminess with a potato masher or pass them through a potato ricer. Cover and set aside., In a sauce pan, add 2 tablespoons of ghee and heat over medium heat until melted. If using butter, wait until the butter is no longer frothy. Add the arrowroot starch and whisk until completely combined. While whisking, slowly and carefully pour in 16 ounces of the reserved chicken stock. Whisk until completely combined. Reduce the heat to a simmer and cook the gravy until it has reduced by 3/4 in volume or until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired., If the mashed potatoes have dried out, stir in 2 tablespoons of gravy to rehydrate. Transfer the mashed potatoes to a serving bowl and garnish with chives. Pour the gravy into a small tea kettle or gravy boat and serve with the potatoes.
HOW TO SERVE Best Ever Mashed Potatoes with Gravy – Gluten-Free
Serve warm and portion with balance in mind. A good single serving is about 1/2 to 3/4 cup mashed potatoes for a side. This size keeps the plate balanced when paired with lean protein and a large portion of vegetables.
Healthy serving ideas:
- Pair one serving of mash with a 4-ounce grilled chicken breast and a big side salad. This makes a high protein meal when the protein is added.
- For a vegetarian plate, serve the mash with roasted Brussels sprouts and a cup of cooked lentils for protein and fiber.
- For a lighter option, use 1 tablespoon of ghee and a bit more reserved stock to thin the potatoes instead of extra butter.
Portion control tips:
- Use a measuring cup to serve equal portions.
- Plate protein and vegetables first, then add the mash as a smaller side.
- Save extra gravy in a small dish so people add only what they want.
STORAGE & FREEZING : Best Ever Mashed Potatoes with Gravy – Gluten-Free
Store mashed potatoes and gravy separately for best texture. Place the mash in an airtight container and the gravy in a smaller sealed jar. Refrigerate both for up to 4 days.
To freeze:
- Cool the mash and gravy fully. Place the mashed potatoes in a freezer-safe container, leaving a little room for expansion. Freeze up to 3 months.
- Freeze gravy in a separate airtight container or freezer bag for up to 3 months.
- Thaw overnight in the fridge before reheating. Reheat mash in a pot with a splash of reserved stock or water and stir until smooth. Warm gravy slowly and whisk to restore consistency.
SERVING SUGGESTIONS
Balanced sides that keep the meal healthy:
- Steamed green beans or roasted broccoli for fiber and vitamins.
- Roasted root vegetables with a light spray of oil.
- A simple green salad dressed with lemon and olive oil.
Healthy main pairings:
- Baked salmon or grilled chicken for lean protein.
- A bean-based loaf or marinated tofu to keep the meal plant-forward and higher in fiber.
For holiday plates, serve the mash with roasted turkey and a big platter of seasonal vegetables. Or add another potato-style dish for variety and texture, such as crispy gnocchi with spinach and feta.
VARIATIONS
Healthier version:
- Use low-sodium chicken stock and reduce ghee to 1 tablespoon. Add extra stock to reach a smooth, creamy texture. This lowers saturated fat and sodium for a lighter option.
High-protein or low-carb version:
- To make a high-protein mash, stir in plain Greek yogurt (full-fat or low-fat) or 1/2 cup soft, blended cottage cheese after mashing. This boosts protein and keeps the mash creamy. Note: this changes flavor but adds muscle-building protein.
- For a low-carb option, replace half the potatoes with cauliflower. Steam the cauliflower, mash it with the potatoes, and follow the same steps. This cuts carbs and raises vegetable content while keeping a similar mouthfeel.
Air fryer or oven-baked version:
- You can crisp small mashed potato cakes in an air fryer for a new texture. Form cooled mash into patties, brush lightly with oil, and air fry at 400°F for 8–12 minutes, flipping once. These are a tasty, lower-oil side that works well for meal prep.
Comfort upgrade:
- Add roasted garlic or a tablespoon of cream cheese for a richer mash for special meals.
FAQs
Q: Are these mashed potatoes gluten free?
A: Yes. The recipe uses arrowroot starch for thickening, not wheat flour. The entire dish is naturally gluten free when you use gluten-free stock.
Q: Can I make this recipe diabetic-friendly?
A: Yes. Keep portions small and pair the potatoes with lean protein and non-starchy vegetables to control blood sugar. Also try mixing in cauliflower to lower the carb load.
Q: How long will the mashed potatoes keep in the fridge?
A: Store in an airtight container for up to 4 days. Keep gravy separate for best texture.
Q: Is this a good choice for weight loss?
A: It can be. The recipe is a lighter option when made with less ghee and paired with lean protein and lots of vegetables. Use portion control (about 1/2 cup) and choose a healthy main to make it good for weight loss.
Q: Can I replace ghee with olive oil or butter?
A: Yes. Ghee gives a nutty flavor and is good for higher heat. Olive oil will lower saturated fat but change the taste. Butter will add richness. Adjust amount to keep it healthier.
Q: Can I make the gravy thicker or thinner?
A: Yes. For thicker gravy cook a bit longer; for thinner, add small amounts of reserved stock until you reach the desired consistency.
MAKE-AHEAD TIPS FOR Best Ever Mashed Potatoes with Gravy – Gluten-Free
- Cook potatoes and make the gravy a day ahead. Cool both and store in the fridge in separate containers.
- Reheat mash gently on low heat. Add 1–2 tablespoons of reserved stock or gravy to make it smooth again. Stir often to avoid sticking.
- If you plan meal prep for the week, portion the mash into single-serve containers and add a protein and a vegetable for a balanced plate. This makes the recipe great for meal prep and helps keep calories consistent.
- To save time on a busy day, freeze portions. Thaw in the fridge overnight and reheat in the morning or at lunch.
Best Ever Mashed Potatoes with Gravy
Ingredients
Method
- In a large pot, combine the potatoes, chicken stock and a pinch of salt. Wrap the rosemary and bay leaves in cheesecloth, tie to secure, and add it to the potatoes.
- Set the pot over high heat and bring to a boil. Reduce the heat to medium-high or a steady simmer, cover partially with a lid and cook until the potatoes are completely fork-tender, around 60 minutes.
- Drain and reserve the cooking liquid for the gravy and set aside. Leave the potatoes in the pot and let them cool to the touch.
- Peel and discard the skins, then add 1 tablespoon of ghee or butter and season with salt and pepper to taste. Mash to your desired creaminess with a potato masher or pass them through a potato ricer. Cover and set aside.
- In a saucepan, add 2 tablespoons of ghee and heat over medium heat until melted. If using butter, wait until the butter is no longer frothy.
- Add the arrowroot starch and whisk until completely combined.
- While whisking, slowly and carefully pour in 16 ounces of the reserved chicken stock. Whisk until completely combined.
- Reduce the heat to a simmer and cook the gravy until it has reduced by 3/4 in volume or until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired.
- If the mashed potatoes have dried out, stir in 2 tablespoons of gravy to rehydrate.
- Transfer the mashed potatoes to a serving bowl and garnish with chives.
- Pour the gravy into a small tea kettle or gravy boat and serve with the potatoes.