Golden Corral Mashed Potatoes and Gravy

Golden Corral Mashed Potatoes and Gravy


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This copycat recipe makes thick and savory mashed potatoes that are perfect for a holiday dinner! Use garlic powder and parsley in the potatoes to add even more flavor.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 2 ½ lb. Yukon Gold Potatoes, quartered
  • 1 C. Whole milk
  • 6 Tbs. unsalted butter,
  • Salt and pepper, to taste
  • 2 C. butter
  • 2 C. flour
  • 10 C. beef broth
  • 2 tsp. salt
  • 2 tsp. pepper
  • 4 tsp. Kitchen Bouquet

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Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat. Simmer for 30 minutes until the potatoes are tender. Drain them and add the butter. Mash and mix the potatoes while gradually adding the milk. Add extra milk if the potatoes are too thick. Season with salt, pepper, and garlic powder if you prefer.

For the gravy, melt the butter in a pot over medium. Add the flour and whisk until all lumps are gone. Add the salt and pepper, then cook for 5 minutes until mixture is light brown. Stir constantly. Turn the heat to low and slowly add the broth while stirring. Finally, add the Kitchen Bouquet and turn the heat back up to medium. Stir until the gravy boils and thickens. Serve on top of the potatoes.

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