Garlic Mashed Potatoes with Pepper-Cream Gravy

Old-fashioned  mashed potatoes are even better when they're covered in a creamy pepper pan gravy. Try this potato side dish with a simple entrée such as a pot roast, baked chicken, or pork loin.

Yield: 5 servings (serving size: 1 cup potatoes and about 2 tablespoons gravy)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 22%
  • Fat: 5.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.5g
  • Carbohydrate: 38g
  • Fiber: 3.5g
  • Cholesterol: 16mg
  • Iron: 2.7mg
  • Sodium: 455mg
  • Calcium: 140mg


  • Potatoes:
  • 6 cups cubed red potato (about 2 pounds)
  • 6 garlic cloves, peeled
  • 3/4 cup 1% low-fat milk
  • 1 tablespoon butter or stick margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Gravy:
  • 1 tablespoon butter or stick margarine
  • 2 tablespoons all-purpose flour
  • 1 cup 1% low-fat milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh chives


  1. To prepare potatoes, place potato and garlic in a Dutch oven; cover with water. Bring to a boil, and cook for 20 minutes or until very tender. Drain well; return to pan, and place over medium heat. Stir in 3/4 cup milk, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash the potato mixture with a potato masher. Cook for 5 minutes or until thoroughly heated. Keep warm.
  2. To prepare gravy, melt 1 tablespoon butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add 1 cup milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt; stir with a whisk. Bring to a boil; stir constantly. Reduce heat, and cook 5 minutes, stirring occasionally. Serve gravy with potatoes; sprinkle with chives.
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