We’d like to say that we made these garlic mashed potatoes and gluten free gravy specifically for Thanksgiving but the truth is we make these two recipes all year long. The mashed potatoes are like creamy, fluffy, garlic clouds. The gravy is silky smooth and has a rich herby flavor. Put them together and you’ve got the perfect side dish!
Cooking the potatoes with the garlic and in chicken broth really adds a nice layer of flavor. We like our garlic mashed potatoes with sour cream but if you are dairy free then you can omit the sour cream but you’ll need to add more of the reserved cooking liquid. You can also sub ghee for butter.
The beauty of this gluten free gravy is that you can make it ahead. Growing up, I remember my mom always fussing about with the gravy on Thanksgiving after the turkey came out of the oven because she wanted to use the drippings. It was always delicious but it seemed a bit stressful to me. When I took over the gravy I’d make a whole turkey ahead of time just to get the drippings. Last year, I said to heck with that! I made this recipe using chicken and not one of the 23 people seated at our Thanksgiving table realized it wasn’t made with turkey drippings. So, make your life easier and get the gravy done ahead of time. We used Bob’s Red Mill Gluten Free All Purpose Flour for this recipe but you can also use arrowroot flour.
Happy Cooking!
Garlic mashed potatoes and gluten free gravy are also delicious served alongside our roasted asparagus and crispy green beans.
Garlic Mashed Potatoes
Ingredients
- 4 large russet potatoes
- 2 cups chicken stock
- 1/2 cup full fat sour cream
- 2 1/2 TBSP butter
- 3-4 cloves garlic
- 1 1/2 TBSP granulated garlic
- 1 1/2 tsp salt
- 1 tsp pepper
Instructions
- Wash and peel the potatoes. Cut into roughly 2 inch chunks and add to a large stock pot
- Peel the garlic cloves and add to the pot along with the chicken stock. Add additional water to the pot so that the potatoes are covered by about an inch. Put on the stove over high heat and bring to a boil. Cook until potatoes are fork tender, roughly 20-30 minutes depending on the size of your potato chunks
- Reserve 1 cup of the cooking liquid and then strain the potatoes and garlic cloves. Return to the pot, add in the butter, sourcream, and 1/2 cup of the cooking liquid. Mash with a potato masher or mix with a hand mixer. Stir in the granulated garlic, salt, and pepper. Taste your potatoes and if they taste dry add some more of the cooking liquid, 1/4 cup at a time, until they reach your desired consistency.
Nutrition
Make Ahead Gravy
Ingredients
- 1 lb chicken wings or drumsticks See notes for turkey gravy
- 7 cups chicken stock see notes for turkey gravy
- 1 shallot
- 3 cloves garlic
- 2 stems fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 TBSP avocado oil
- 6 TBSP butter, divided
- 5 TBSP gluten free all purpose flour can sub arrowroot flour
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat a dutch oven or large, deep skillet with a lid over medium-high heat and add 1 TBSP butter and avocado oil
- Once ready, add chicken wings or drumsticks and cook undisturbed for 7-8 minutes. While that cooks, peel garlic and shallot and roughly chop into chunks
- Flip the chicken and cook for an additional 6 minutes. Add the garlic and shallots. Cook for 2-3 minutes until chicken is browned and the garlic and shallots are fragrant.
- Add the rosemary, thyme, bay leaf, and broth. Bring to a boil. Cover and reduce heat to low and let simmer. If your broth stops simmering raise the heat a bit. Allow to simmer for at least 2 hours but preferably 4 hours.
- Strain the broth. Reserve the catchings for bone broth or discard. At this point you can continue to make the gravy or, if you don't plan on eating your gravy within 3 days you can let the broth cool and then store in the freezer until you are ready to use. Broth will have reduced down to about 5 cups
- Melt remaining 5 TBSP butter in a large skillet over medium heat. Slowly whisk in flour, 1 TBSP at a time. Once you have your rue, whisk in granulated garlic, salt, and pepper.
- Slowly add your broth to the rue (about 1/2 cup at a time) while continuously whisking. You'll want to fully incorporate the liquid before adding any more. This helps prevent lumps and results in silky smooth gravy. If your gravy does end up lumpy you can just pulse it in a blender for a few seconds.
- We like our gravy moderately thick so that it stays on the potatoes or meat but is still runny so we end up using about 4 cups of the remaining broth. Adjust your gravy consistency to your preference by adding more broth. Once you've added your broth allow broth to cook for an additional 1-2 minutes, whisk frequently, then add salt and pepper to taste, if needed.
- Gravy can be stored in fridge and then reheated in a saucepan over medium-low heat. Whisk frequently while reheating.
- Serve over potatoes or meat and enjoy!
Notes
Oh my mouth is watering thinking about eating these dishes in just a few weeks. Will be a Happy Thanksgiving indeed!
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