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Garlic Mashed Potatoes with Brown Gravy

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For Garlic Mashed Potatoes:
  • 3 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and cubed
  • 1 whole garlic bulb
  • 4 tbsp unsalted butter
  • ½ cup heavy cream (or milk for lighter version)
  • ¼ cup sour cream (optional, for extra creaminess)
  • Salt and black pepper, to taste
  • For Brown Gravy:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups beef or vegetable broth (depending on preference)
  • 1 tsp Worcestershire sauce
  • ½ tsp onion powder
  • Salt and black pepper, to taste

Instructions
 

  • Roast the Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Cool slightly, then squeeze roasted garlic out of skins and mash into a paste.
  • Cook the Potatoes: Place peeled and cubed potatoes in a large pot, cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes, until fork-tender. Drain well.
  • Mash the Potatoes: Return potatoes to the pot or a mixing bowl. Add roasted garlic paste, butter, heavy cream, and sour cream (if using). Mash until creamy and smooth. Season with salt and pepper to taste.
  • Make the Brown Gravy: In a medium saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking 1–2 minutes until lightly golden. Gradually whisk in broth, stirring constantly to avoid lumps. Add Worcestershire sauce, onion powder, salt, and pepper. Simmer for 5–7 minutes until thickened and glossy.
  • Assemble: Serve a generous scoop of garlic mashed potatoes, ladle warm brown gravy on top, and garnish with fresh herbs (optional).