Mashed Potatoes & Gravy
with Shallot & Sage | 4+ Servings
- Milk
- Wheat
Creamy garlicky mashed potatoes, enriched with butter, sour cream, and milk, meet a savory gravy made from rich chicken demi-glace, shallot, garlic, thyme, and sage. This comforting classic—which makes a batch large enough to serve either 4-6 or 8-12 people—brings warm, homey flavor to your Thanksgiving table.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
¼ ounce
Thyme
48 ounce
Potato
3 unit
Chicken Stock Concentrate
4 tablespoon
Flour
(Contains: Wheat)
2 clove
Garlic
2 unit
Milk
(Contains: Milk)
1 unit
Chicken Demi-Glace
(Contains: Milk)
¼ ounce
Sage
1 unit
Shallot
Not included in your delivery
6 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and dice potatoes into 1⁄2-inch pieces. Peel garlic. Mince one clove; leave remaining clove whole. Peel and mince shallot. Strip thyme leaves from stems; chop leaves until you have 1⁄2 tsp. Roughly chop sage until you have 1⁄2 tsp. (For 8-12 servings, make this recipe in two batches.)
• Place potatoes and whole garlic clove in a large pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until potatoes are tender, 15-20 minutes. • Drain potatoes and garlic, then return to pot. • Add 3 TBSP butter to pot; mash potatoes and garlic until smooth. Stir in sour cream and half the milk. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes and garlic cook, in a medium bowl or measuring cup, combine demi-glace, stock concentrates, and 3 cups water. Set aside. • Melt 3 TBSP butter in a large pan over medium-high heat. Add shallot, minced garlic, chopped thyme, and chopped sage. Cook, stirring frequently, until fragrant, 1-2 minutes. Stir in 3 TBSP flour (be sure to measure—we sent more!) and cook, whisking constantly, 30 seconds more. • Slowly whisk in stock. Bring to a boil, then immediately reduce to a low simmer. Cook, stirring occasionally, until thickened, 8-10 minutes. Season with salt and pepper.
• To pot with mashed potatoes, stir in an additional 3 TBSP butter, adding splashes of remaining milk as needed until desired consistency is reached. • Transfer mashed potatoes to a serving dish. Spoon gravy over top or serve on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The gravy was flavorful and complemented the dish well, though some found it could use more garlic 🍲.
- Ease of prep: Peeling lots of small potatoes was time-consuming; larger potatoes would be easier to prepare.
- Suggestions: Add extra garlic for more flavor. Adjust milk carefully to avoid overly thin mashed potatoes.
Reviews from our home cooks
The potatoes and gravy were very good. The only issue was that we did not receive 48 ounces of potatoes as said in the recipe. We only received four very small potatoes (the size of a lemon), so we had to buy more at the store to make this recipe.
They sent SO MANY POTATOES, I was not prepared for how many potatoes. My only complaint, I wish they'd send bigger ones so I can peel them but it was still great. The gravy was awful and we threw it out.
The flavors were good but I had to buy more potatoes. I only received 10 small potatoes. The recipe said 6 lbs of potatoes, I only received around 2 lbs.
We do not get the correct amount of potatoes. We had to get more, but the flavor was great!!
Best: Used gravy on Thanksgiving turkey. Least: Peeling lots of little potatoes!
For the amount of potatoes, there should have been more garlic included.
