Thanksgiving eve has its own kind of energy. Kitchens get loud, grocery stores run out of the one thing you forgot, and everyone suddenly remembers they promised to bring that one dish. In all that chaos, mashed potatoes stay undefeated. Some people like them lumpy, some like them smooth enough to melt on their tongue and some refuse to eat them without an embarrassing amount of cheese. Everyone has their own way of making them, but mashed potatoes show up at almost every table. And without gravy, they deliver only half the holiday spirit. 

Mashed potatoes are simple, cheap and perfect for feeding a group, whether it is a friendsgiving table or a last-minute everyone brings something. This version is classic, flexible and easy enough for beginners, with ingredients easy to find and leftovers that reheat beautifully.

Ingredients

For the mashed potatoes:
3 pounds potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon table salt
½ teaspoon black pepper
1 clove minced garlic (optional)
2 tablespoons chopped chives (optional)
½ cup shredded cheddar cheese or 4 ounces cream cheese (optional)

For the gravy:
3 tablespoons butter
1 small onion, chopped
1 clove garlic, finely chopped
1 cup roughly chopped vegetables (carrot, celery or any aromatics)
3 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon table salt
¼ teaspoon black pepper

Directions

Place the potato chunks into a pot of cold water and add salt to the water. Bring the pot to a gentle simmer (do not boil) for about 15 minutes, or until they are soft enough to pierce with a fork. Drain the potatoes, then return them to the warm pot for a minute to evaporate excess moisture. For a smooth texture, use a sieve to mash the potatoes.

Mix the potatoes with the unsalted butter. You can use melted butter flavored with garlic as well. Add the heavy cream and stir until the potatoes reach your preferred consistency. You can add additional salt as needed. You can also use cream cheese or any other cheese. Now for the plating, you can add black pepper, chives or any other preferred herbs and top it with some additional butter.

To make the gravy, melt the butter in a pan over medium heat. Add the chopped onion and cook until it becomes golden and caramelized. Add some garlic and after some time, add in the vegetable chunks and saute for a minute. Do not use finely chopped vegetables. Whisk in the flour to form a smooth roux and let it cook for one minute to remove the raw flour taste. Slowly whisk in the chicken broth. Keep whisking until the gravy thickens, which takes about five minutes. Season with salt and pepper. If the gravy becomes too thick, add a splash of broth to thin it and maintain the proper gravy consistency.

Wrap-up

This dish pairs well with turkey, vegetables or any other Thanksgiving classics. Leftovers store easily and reheat well with a splash of milk to bring back the creaminess. Whether you are celebrating with friends or making your first Thanksgiving plate, this recipe brings comfort, simplicity and the full holiday spirit, gravy included.

Edited by Bidhya Sapkota and Stuti Khadka