A Healthier Version of Mashed Potatoes and Gravy

Mashed potatoes and gravy go hand-in-hand with dishes like Thanksgiving turkey, chicken-fried steak, and meatloaf. However, sometimes you want mashed potatoes and gravy when you don’t have pan drippings.

After dental work a few years ago, I was hungry and tired of liquids, but I needed a soft, comforting meal. For some reason, in the middle of summer, I started craving mashed potatoes and gravy, so my husband made them for me. With no meat cooking and no pan drippings to work with, he made delicious, umami-rich gravy using a few simple ingredients.

I’ve mastered making flavorful pan drippings for gravy. I’ll show you how to make rich poultry or beef gravy, with or without pan drippings, and share a simple make-ahead mashed potato technique that may benefit blood sugar and gut health.

The Best Drippings for Gravy

One Thanksgiving, my husband and I each prepared a turkey and made separate batches of gravy. Mine won our family taste test. Here’s what I did:

I arranged a sliced onion, two celery ribs, two carrots, and a few sprigs of fresh sage, thyme, and rosemary around the turkey in the roasting pan. Then I poured 1 cup of broth over the top, followed by 1/2 cup of chardonnay. After roasting, I strained the drippings and used the liquid for the gravy.

For Beef Roast Gravy: Follow the same method using thyme or your favorite herbs, beef broth, and dry red wine.

Note: Most, but not all, of the alcohol cooks off.

For an Alcohol-Free Version: Simply omit the wine. The meat, vegetables, herbs, and broth will still produce flavorful drippings for gravy.

Why Cook and Chill Potatoes Before Mashing?

(Terri Ward/The Epoch Times) — Terri Ward/The Epoch Times

When you cook and chill starchy foods such as potatoes, rice, legumes, and pasta, some of their starch converts to resistant starch. This type of starch resists digestion in the small intestine and passes into the colon, where it can feed beneficial gut bacteria. Research suggests that cooking, chilling, and reheating potatoes may create a more favorable blood-sugar and insulin response after eating, although results vary depending on how you prepare the potatoes.

This recipe includes a chilling step for both health benefits and make-ahead convenience, so you only have to reheat and mash the potatoes at dinner time. Because reheating can reduce some of the resistant starch created during chilling, rewarm them gently rather than getting them piping hot.

Frequently Asked Questions

Q: Which potatoes are best for mashed potatoes?

A: Russet potatoes have more starch and create a light, fluffy mash. Yukon Golds make a denser, creamier mash with a naturally buttery flavor. Choose your favorite, or a mix of the two.

Q: Can I use a lower-carb vegetable instead of potatoes?

A: Yes. Replace some or all of the potatoes with cooked, mashed cauliflower or celeriac for a lower-carb option. Mashed parsnips are another possibility; they’re only slightly lower in carbs, but have more fiber.

Q: Do I need to use bone broth?

A: No. I use bone broth for its rich flavor and amino acids that help support the intestinal lining and gut barrier. Regular broth, stock, or reconstituted powdered bone broth works, too—just check the ingredients.

Q: Why add collagen to gravy?

A: I often sneak collagen peptides into soups, sauces, and hot cereal because they provide building blocks for skin, bones, joints, and other connective tissues without changing the flavor or texture. You could even add a tablespoon or two to the hot potatoes when mashing them.

Q: What can I make with leftover mashed potatoes and gravy?

A: Turn leftover mashed potatoes into potato cakes or use them to top shepherd’s pie. Leftover gravy adds flavor and body to soups, pot pie, or hash.

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