Mashed Potato Gravy Barefoot Contessa Ina Garten
Indulge in comfort food perfection with Ina Garten's Mashed Potatoes and Gravy, a timeless Barefoot Contessa recipe that blends creamy russet potatoes with a luxurious, herb-infused gravy. This dish starts with fluffy mashed potatoes, enriched with a dreamy combination of butter, heavy cream, and milk for unmatched silkiness. The star of the recipe, a velvety homemade gravy made from chicken stock and a thyme-scented roux, adds rich depth and savory elegance. Perfect for family dinners or holiday feasts, this recipe delivers classic flavors with Ina’s signature touch of sophistication. Ready in under an hour and serving six, it’s an ideal centerpiece that’s both comforting and irresistibly delicious.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Kosher salt
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Whole milk
- 0.5 teaspoon Freshly ground black pepper
- 2 cups Chicken stock
- 4 tablespoons Unsalted butter (for gravy)
- 0.25 cup All-purpose flour
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt (for gravy)
- 0.25 teaspoon Black pepper (for gravy)
Instructions
Peel the russet potatoes and cut them into 2-inch cubes. Place them in a large pot and cover with cold water.
Add 1 teaspoon of kosher salt to the water and bring it to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Allow the potatoes to steam for 1-2 minutes to remove excess moisture.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm but not boiling.
Mash the potatoes using a potato masher or a food mill, gradually adding the warm butter mixture. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Mix until smooth and creamy. Set aside and keep warm.
For the gravy, melt the 4 tablespoons of unsalted butter in a medium saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the chicken stock, whisking frequently to avoid lumps. Cook for 5-7 minutes, or until the gravy thickens to your desired consistency.
Add the fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
Serve the mashed potatoes hot, topped generously with the homemade gravy. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 998 mg | 21% | |
*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.
