Mashed Potatoes and Gravy
Can you use other kinds of potatoes to make mashed potatoes and gravy?
Instead of the red potatoes called for in this recipe, you can use russet or Yukon Gold potatoes. Russet potatoes yield
mashed potatoes that are nice and fluffy, while Yukon Golds mash to a creamy, buttery consistency. Read more about
different types of potatoes and how and when to use them.
What can I do if I don't have enough meat drippings to make the gravy?
If you find you are a bit low on meat drippings for the gravy, you can always add enough chicken or
beef broth to the drippings to measure 1 cup. Proceed with this mashed potatoes and gravy recipe as instructed.
Can you make mashed potatoes and gravy ahead of time?
Of course! Store prepared potatoes and gravy separately in airtight containers in the fridge for up to 2 days. Reheat potatoes in a baking dish in a 350°F oven for 15-20 minutes. (Add a little liquid to the potatoes if needed.) Reheat gravy in a saucepan over low to medium heat, stirring, until heated through. This gravy thickened with cornstarch is not ideal for freezing, though, because cornstarch breaks down as gravy thaws. If you plan to freeze it, opt for a
flour-thickened gravy.
—Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
3/4 cup potatoes with 2 tablespoons gravy: 252 calories, 20g fat (6g saturated fat), 12mg cholesterol, 1206mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 2g protein.