Copycat Culver's Mashed Potatoes and Gravy
Description
These copycat Culver's mashed potatoes and gravy are creamy, buttery, and topped with a rich, savory brown gravy. You can make them in the Instant Pot or on the stovetop in about 30 minutes, and they're a perfect make-ahead side for Thanksgiving.
Ingredients
Mashed potatoes
- 3 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1 cup water, or chicken broth, Instant Pot, or enough salted water to cover (stovetop)
- 6 tablespoons salted butter, softened
- 3/4 cup whole milk, warmed
- 1/4 cup heavy cream, or half-and-half, warmed
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon garlic powder, optional
Brown gravy
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon Kitchen Bouquet, or browning sauce, optional
- Salt to taste
Instructions
Instant Pot mashed potatoes
- 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.
- 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.
- Drain and mash. Pour off any liquid left in the pot. Press Sauté for 1 minute to steam off extra moisture, then turn the pot off. Add the butter and mash until mostly smooth.
- 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.
Stovetop mashed potatoes
- Boil. Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt. Bring to a boil, then simmer 15 to 18 minutes until fork-tender.
- Drain and dry. Drain well, return the potatoes to the hot pot, and steam dry over low heat for 1 to 2 minutes.
- Mash and finish. Mash with the butter, then stir in the warm milk and cream. Season with salt and garlic powder.
Brown gravy
- Make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 2 to 3 minutes, until light golden brown.
- Add the broth. Slowly whisk in the beef and chicken broth until smooth.
- Season and simmer. Stir in the Worcestershire sauce, onion powder, garlic powder, pepper, and browning sauce if using. Simmer 4 to 5 minutes until thickened.
- Serve. Taste and add salt. Spoon the potatoes into bowls, make a well in the center, and fill with gravy.
Equipment
- Instant Pot (6-quart) or large pot
- Potato masher or ricer
- Medium Saucepan
- Whisk
- Measuring Cups and Spoons
Notes
- Warm the dairy. Cold milk and cream make potatoes gluey and cool them down.
- Mash by hand. A mixer or blender overworks the starch and turns the potatoes gummy.
- Make ahead. Refrigerate the potatoes up to 2 days and the gravy up to 4 days. Reheat the potatoes in a slow cooker on Low for 2 to 3 hours with a splash of milk and a pat of butter.
- Doubling. In a 6-quart Instant Pot, double the potatoes but keep the liquid at 1 cup. Cook time stays the same.
- Storage. Refrigerate leftovers up to 4 days or freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 426kcalCarbohydrates: 48gProtein: 8gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 874mgPotassium: 1055mgFiber: 3gSugar: 4gVitamin A: 783IUVitamin C: 13mgCalcium: 88mgIron: 2mg