Mashed Potato With Easy-To-Make Gravy

Mash it. Crush it. And there, a plate of carbohydrates await.


  • Russet potato: 4 medium-sized, peeled, quartered
  • Boiling water: about 1 litre, enough to cover potatoes
  • Salt: a pinch + to taste
  • Unsalted butter: 1 tbsp
  • Grated cheddar cheese: 4 tbsp
  • Skimmed milk: 1/2 cup
  • Black groundpepper: to taste
  • Herbs: 1 tbsp (e.g. mint or thyme leaves, chopped finely)
  • Gravy granules (any flavours): 2 tbsp


  1. Add potatoes to boiling water in a pot. Add a pinch of salt and boil for 10min till soft.
  2. Drain water. Set aside 1/2 cup of drained water for gravy.
  3. Place pot back onto stove. Continue heating for about 5min till water evaporates completely from potatoes.
  4. Mash potatoes with butter and cheese. Add milk and mash till consistent.
  5. Add pepper, salt and herbs. Mix well.
  6. Add 1/2 cup of drained water to gravy granules and mix well.
  7. Pour over mashed potatoes to serve.


  • Don’t add too much salt to the potatoes to start with. Let the gravy flavour them instead.
  • Add other types of flavourings to the potatoes, instead of salt, to make the mash tastier. My favourite (which is unconventional) is to add pesto sauce and/or cheese slices to it. You can also add some texture by mixing in some chopped ham/chicken rolls, spring onions and anchovies. That would definitely make for a full meal on its own.

2 persons as side or 1 person as main

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