The creamiest, super-simple mashed potatoes paired with a rich gluten-free, dairy-free gravy. Perfect for holidays or any night you crave comforting, flavorful potatoes.
If I had to pick one Thanksgiving side, mashed potatoes and gravy would win every time. There’s something so irresistible about creamy potatoes smothered in savory gravy. After testing and refining this recipe, I’m excited to share a version that’s straightforward, reliable, and full of flavor.
The mashed potatoes are foolproof and easy to adapt. Adjust the butter and oat milk to reach your preferred texture, and you can easily double the recipe for a crowd. Yukon Gold potatoes work beautifully here—they mash smoothly and have a naturally buttery flavor. Peeling is optional; leaving the skins on adds texture and saves time.
The gravy is velvety, savory, and very close to a traditional gravy in both taste and texture. It thickens nicely and carries a deep, satisfying flavor thanks to tamari, onion and garlic powders, and dried thyme. The whole recipe can be made vegan simply by swapping in your favorite vegan butter.
This healthier take on classic mashed potatoes and gravy belongs on every holiday table, and it’s so comforting you might make a bowl just for yourself. I hope you try it and enjoy—let me know how yours turn out!
Enjoy! xo
Creamy Mashed Potatoes with Gluten Free Gravy
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Sides
Description
Super-simple mashed potatoes with a silky gluten-free gravy. Easily made vegan by using plant-based butter.
Ingredients
For the Mashed Potatoes
- 1.5 lb Yukon Gold potatoes (about 7–8 medium), peeled or unpeeled
- 1/4 cup unsalted butter (substitute vegan butter if desired)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup oat milk, plus more as needed
For the Gravy
- 2 cups low-sodium vegetable broth
- 1/4 cup gluten-free all-purpose flour
- 2 tbsp olive oil
- 2 tbsp tamari (gluten-free soy sauce)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- Sea salt, to taste
Instructions
- Prepare the potatoes: if you prefer, peel them, then halve each potato. Place in a large pot and cover with water by about 1 inch. Bring to a boil and cook until a knife passes through easily, about 25–30 minutes.
- Drain the potatoes and return the hot pot to low heat. Add the butter; once melted, stir in the minced garlic, sea salt, and black pepper and sauté for about 30 seconds. Return the drained potatoes to the pot, turn off the heat, and mash with a potato masher until mostly smooth. Stir in the oat milk a little at a time with a wooden spoon or spatula until you reach a creamy consistency. Add more oat milk if needed and adjust salt and pepper to taste.
- Make the gravy: whisk together the vegetable broth, gluten-free flour, olive oil, tamari, onion powder, garlic powder, dried thyme, and black pepper in a saucepan. Heat over medium, bringing the mixture to a gentle boil, and whisk continuously for 3–4 minutes until the gravy is smooth, glossy, and thickened. Taste and adjust seasoning with sea salt if desired. Serve the gravy hot over the mashed potatoes. Store any leftovers in the refrigerator for up to one week.