Low Sodium Mashed Potatoes and Gravy
Indulge in the creamy comfort of **Low Sodium Mashed Potatoes and Gravy**, a healthier twist on a beloved classic that doesn’t skimp on flavor. Perfectly tender Russet potatoes are mashed with unsalted butter and a touch of whole milk for a fluffy, velvety texture, while fresh parsley and a hint of nutmeg add a gourmet flair. The star of the show is the rich, aromatic gravy, crafted with low sodium chicken broth, a golden roux, and earthy herbs like thyme and rosemary. Ready in just 40 minutes, this low sodium recipe is a heart-friendly, flavorful side dish that's perfect for weeknight dinners or holiday feasts. Serve it piping hot for a guilt-free indulgence that everyone at the table will love!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Low sodium chicken broth
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 0.75 cup Whole milk
- 2 tablespoons Olive oil
- 3 tablespoons All-purpose flour
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 2 tablespoons Fresh parsley, chopped
- 0.125 teaspoon Ground nutmeg
Instructions
Peel the potatoes and cut them into 1-inch cubes, ensuring uniform size for even cooking.
Place the potato cubes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
While the potatoes are cooking, prepare the low sodium gravy. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Stir in the flour, creating a roux, and cook for 2-3 minutes until the mixture is lightly golden.
Slowly add the low sodium chicken broth, whisking constantly until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the thyme, rosemary, and a pinch of nutmeg. Simmer the gravy for another 2-3 minutes, then remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Add unsalted butter and use a potato masher to begin mashing the potatoes.
Gradually add the milk while continuing to mash until the potatoes reach your preferred consistency.
Season the mashed potatoes with black pepper and a small pinch of nutmeg. Stir in the fresh parsley for added flavor and presentation.
Serve the mashed potatoes hot with the warm gravy on top or on the side.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5712 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
