Creamy Mashed Potatoes and Grain-Free Gravy (Edit recipe)

These Creamy Mashed Potatoes and Grain-Free Gravy are a must for any Holiday menu. The mash is quick, easy, and can be made ahead of time. The flourless gravy is rich, velvety and if you didn’t know any better, you’d never guess it was grain-free and gluten-free. Serve it with your Thanksgiving turkey, Christmas ham, or some meatballs and vegetables for a weeknight meal.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	543
Fat:	11 g
Carbohydrates:	36 g
Protein:	16 g
Cholesterol:	28 g
Sodium:	190 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

2.5 lb Yellow Potatoes, skin-on, cubed
32 oz Chicken Broth, (I use Kettle & Fire)
Kosher Salt, to taste
5 Tbsp Unsalted Butter, cubed (substitute ghee)
1/3 cup Whole Milk, warmed
1/4 cup Plain Greek Yogurt
1/4 tsp Nutmeg, freshly grated
Ground Fresh Black Peppercorns, to taste
2 Tbsp Chives, thinly sliced
2 Tbsp Arrowroot Flour
1/4 tsp dried Thyme, (substitute 1 tsp fresh)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the potatoes to a medium saucepan, cover with chicken broth and season with 1 teaspoon salt. Place over high heat and bring to a boil. Cover partially with a lid and cook, stirring occasionally, until the potatoes are fork-tender, around 12 minutes. Drain the cooking liquid into a large measuring pitcher and reserve. If necessary, add more chicken broth or chicken bone broth to make a total of 2 cups.
Return the potatoes back to the pot and set the heat to the lowest setting. Add 3 tablespoons of butter and mash with a potato masher until the butter is incorporated. Add the milk, Greek yogurt, nutmeg, ¼ teaspoon salt and ¼ teaspoon pepper. Mash with a potato masher until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired. Cover with a lid and set aside until ready to serve.
Place a small saucepan over medium-low heat. Add the remaining 2 tablespoons of butter and melt until no longer frothy. Add the arrowroot starch and whisk until smooth and no longer clumpy, 2 minutes. Cook, whisking regularly to prevent burning, until golden, 2-3 minutes. While whisking, slowly add the reserved chicken broth until fully incorporated. Add the thyme, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, whisking regularly, until reduced to your desired consistency, around 5 minutes. Taste for seasoning and adjust with salt and pepper as desired. Cover with a lid and set aside until ready to serve.
When ready to serve, pour the gravy into a gravy boat or tea kettle to keep warm, and transfer the potatoes to a serving platter. Garnish the mashed potatoes with chives and serve.