Copycat Culver’s Mashed Potatoes and Gravy (Instant Pot)

If you’ve ever ordered a combo at Culver’s and found yourself saving the mashed potatoes and gravy for last, this recipe is for you. These copycat Culver’s mashed potatoes and gravy are creamy, buttery, and smothered in a rich, savory brown gravy, and you can make them at home in the Instant Pot or on the stovetop in about 30 minutes.

They’re the side dish I reach for when I want that cozy, drive-thru comfort without leaving the house. They’re also a perfect make-ahead side for Thanksgiving, when your stovetop is crowded and every burner counts. The Instant Pot handles the potatoes hands-free, while the gravy comes together in one small saucepan.

If you love recreating restaurant favorites at home, this one belongs right next to your other Culver’s copycat recipes.

Why You’ll Love This Copycat Culver’s Mashed Potatoes and Gravy

• Restaurant flavor, pantry ingredients. Russet potatoes, butter, milk, and a simple beef-and-chicken broth gravy are all you need.
• Two easy methods. Use the Instant Pot for hands-off cooking, or the stovetop if that’s what you have.
• Ultra-creamy texture. Warm dairy and plenty of butter give you that smooth, scoopable consistency you expect from a restaurant side.
• Holiday-ready. Make them a day ahead and reheat, so you’re not mashing potatoes while the turkey rests.
• Kid-approved. Nobody at the table argues with mashed potatoes and gravy.

Ingredients You’ll Need

Find the full measurements and step-by-step instructions in the recipe card at the bottom of this post.

For the creamy mashed potatoes

• Russet potatoes: Russets are my go-to for restaurant-style mashed potatoes. Their high starch content makes them light, fluffy, and perfect for soaking up gravy. Peel them and cut them into even 2-inch chunks so every piece cooks at the same rate.
• Water or chicken broth: Water works just fine, but chicken broth adds a subtle savory flavor that makes the potatoes taste richer. On the stovetop, you’ll use enough salted water to cover the potatoes instead.
• Salted butter: Don’t skimp here. Butter is what gives these mashed potatoes that rich, drive-thru flavor. Let it soften on the counter so it melts right in.
• Whole milk: Whole milk keeps the texture creamy without being heavy. Warm it first so it doesn’t cool down your potatoes, and keep an extra splash nearby if you like them looser.
• Heavy cream or half-and-half: A little cream takes these from good to crave-worthy. Half-and-half works if that’s what’s in your fridge.
• Kosher salt: Season to taste as you go. Potatoes need more salt than you’d expect.
• Garlic powder (optional): It won’t make your potatoes taste garlicky. It just adds a quiet savory note in the background.

For the savory brown gravy

• Butter and all-purpose flour: These two make the roux, which thickens the gravy and gives it a toasty, nutty flavor.
• Beef broth and chicken broth: This combo is the secret to a copycat gravy that tastes like the restaurant version. Beef broth brings depth and color, while chicken broth keeps it from tasting too heavy. Low-sodium broth gives you more control over the salt.
• Worcestershire sauce: Just a splash adds a savory, slightly tangy richness.
• Onion powder, garlic powder, and black pepper: Simple pantry seasonings that round out the flavor.
• Kitchen Bouquet or browning sauce (optional): This is purely for color. Add it if you want that deep, glossy brown gravy look.
• Salt: Add it at the end, after tasting, since broths vary so much in saltiness.

How to Make Culver’s Mashed Potatoes in the Instant Pot

Step 1: Load the pot. Add the potato chunks and 1 cup of water or chicken broth to the inner pot. Sprinkle in 1/2 teaspoon of the salt.

Step 2: Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest.

Step 3: Drain. Pour off any liquid left in the pot. Press Sauté for 1 minute to steam off extra moisture, then turn the pot off. Dry potatoes mash creamier and never turn watery. Add the butter and mash with a potato masher until mostly smooth.

Step 4: Add the dairy. Pour in the warm milk and cream a little at a time, mashing as you go. Season with the remaining salt and garlic powder. Press Keep Warm and cover while you make the gravy.

How to Make Them on the Stovetop

Step 1: Start in cold water. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt. Starting cold helps the potatoes cook evenly from the outside in. Bring to a boil over high heat, then reduce to a steady simmer.

Step 2: Cook until tender. Simmer 15 to 18 minutes, until a fork slides into the potatoes with no resistance.

Step 3: Drain and dry. Drain well, return the potatoes to the hot pot, and let them sit over low heat for 1 to 2 minutes to steam dry.

Step 4: Mash and finish. Mash with the butter, then stir in the warm milk and cream until smooth and creamy. Season with salt and garlic powder to taste.

How to Make the Copycat Culver’s Gravy

The gravy is what makes this side taste like the drive-thru. It’s a quick roux-based brown gravy that takes about 10 minutes.

Step 1: Make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until it smells nutty and turns light golden brown.

Step 2: Add the broth slowly. Pour in the beef and chicken broth a splash at a time, whisking constantly to prevent lumps. Stir in the Worcestershire sauce, onion powder, garlic powder, pepper, and browning sauce if using.

Step 3: Simmer. Bring to a gentle simmer and cook 4 to 5 minutes, until thick enough to coat the back of a spoon. Add salt as needed. Too thick? Whisk in more broth. Too thin? Simmer a few more minutes.

Spoon the potatoes into bowls, make a well in the center, and ladle the gravy right in.

Tips for the Best Mashed Potatoes and Gravy

• Warm your dairy. Cold milk cools the potatoes and makes them gluey. Microwave it for 30 to 45 seconds first.
• Don’t overmix. A masher or ricer is best. A hand mixer or blender overworks the starch and turns potatoes gummy.
• Cut evenly. Same-size chunks cook at the same rate, so you won’t get hard bits.
• Salt the cooking water. Potatoes absorb seasoning as they cook, so they taste seasoned all the way through.

Make Ahead for Thanksgiving

These mashed potatoes are a Thanksgiving lifesaver. Make them up to 2 days ahead, cool, and refrigerate in an airtight container. The gravy keeps in a separate container for up to 4 days.

To reheat for a crowd, put the potatoes in a slow cooker on Low for 2 to 3 hours with an extra 2 tablespoons of butter and a splash of milk, stirring once or twice. That frees your oven and stovetop for the turkey and pies.

Storage and Reheating

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 3 months. Thaw overnight in the fridge.
• Microwave: Heat in 1-minute bursts, stirring between, with a splash of milk.
• Stovetop: Warm over low heat, stirring often. Reheat the gravy separately and whisk in a little broth to loosen it.

What to Serve with Culver’s Mashed Potatoes and Gravy

On Thanksgiving, these sit right next to the turkey and stuffing. The rest of the year, turn them into a full Culver’s-style dinner at home.

Pair them with these copycat Culver’s chicken tenders for the classic tenders-and-mashed-potatoes combo, and use the extra gravy for dipping. For a burger night, serve them alongside copycat Culver’s ButterBurgers instead of fries.

They’re also great with roast chicken, meatloaf, pork chops, or a pot roast.

Frequently Asked Questions

What kind of potatoes are best for copycat Culver’s mashed potatoes?

Russets give the fluffiest, most classic texture. Yukon Golds work too and taste naturally buttery, though they mash up a little denser.

Can I make the gravy without beef broth?

Yes. Use 2 cups of chicken broth for a lighter gravy, or vegetable broth for a vegetarian version. Add a splash of soy sauce for extra color and depth.

Why are my mashed potatoes gluey?

They were probably overworked with a mixer or blender, or the potatoes were waterlogged. Mash by hand and let the potatoes steam dry before adding dairy.

How long do I cook potatoes in the Instant Pot?

2-inch chunks of russet potato need 8 minutes on High Pressure, followed by a 5-minute natural release.

Can I double this recipe for Thanksgiving?

Yes. In a 6-quart Instant Pot, double the potatoes but keep the liquid at 1 cup, and the cook time stays the same. Double every gravy ingredient.