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Mashed Potatoes with Hearty Vegetable Gravy
A colorful `twist to a classic comfort food.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Author
Megan
Ingredients
Mashed potatoes:
8-10
Russet potatoes
2
Tablespoons
butter
1
cup
Greek Yogurt
1/2
teaspoon
salt
1/4
teaspoon
pepper
Gravy Base:
1/2
cup
onion
minced
4
Tablespoons
butter
2/3
cup
flour
2 1/2
cups
2% milk
1
Tablespoon
Better than Bouillon” chicken base
1
teaspoon
salt
1/2
teaspoon
pepper
Vegetables and Chicken
1-2
small zucchini squash
chopped
1
red bell pepper
chopped
1
cup
carrots
chopped
1
cup
frozen peas
1/2
cup
rotisserie chicken
shredded
Instructions
Chicken and Vegetables
Wash and dice vegetables into small pieces. Over medium-high heat, steep them in 2 tablespoons of water in a skillet with a lid. Set aside.
Mashed Potatoes
Wash, chop and boil for approximately 15 minutes or until potatoes are very soft.
Drain potatoes and return to pot. Add butter and Greek yogurt and mash the potatoes. I like to use an electric mixer.
Gravy Base
Sauté onions in butter in a medium saucepan until onions are soft and translucent. Mix in the flour to form a paste.
Pour in half of the milk and whisk continually until well-combined with a wire whisk.
Add the rest of the milk and the bouillon and continue whisking until mixture thickens and begins to bubble. Remove from heat.
Add the frozen peas and cooked veggies. Continue occasionally stirring until the peas are soft. Add shredded chicken. Season with salt and pepper.
Serve gravy atop the potatoes and enjoy!
Notes
I Serve with my
Apple Bacon Spinach Salad
for a complete meal.