Ingredients
- 2 lbs Russet potatoes
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 teaspoon onion powder
Instructions
- Peel and chop Russet potatoes into even chunks; rinse under cold water.
- Boil potatoes in salted water for 15-20 minutes until fork-tender; drain.
- Return potatoes to pot; add butter, cream, salt, and pepper. Mash until smooth.
- In a separate saucepan, melt butter, whisk in flour until golden, then gradually add beef broth while stirring until thickened.
- Season gravy with onion powder, salt, and pepper to taste.
- Serve warm mashed potatoes topped generously with gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg