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Hearty Mashed Potatoes with Veggie Gravy

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Sometimes, you just need to clean out the veggies in the fridge for dinner, and this dish does just that. This is a healthy twist to potatoes and gravy which can be served as a main dish. Use a double recipe of my Homemade Cream of Chicken Soup for the gravy base. Serve with my Apple and Bacon Spinach Salad to make it a complete meal.

Mashed Potatoes with Hearty Vegetable Gravy

A healthy twist to a classic comfort food.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author heartysmarty


Mashed potatoes:

  • 8-10 Russet potatoes
  • 2 Tablespoons butter
  • 1 cup Greek Yogurt
  • salt and pepper to taste

Veggie Gravy:

  • Recipe “Homemade Cream of Chicken Soup” doubled
  • 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
  • salt and pepper to taste


  • 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. 
  • Wash, chop and boil potatoes, leaving the skin on. (The skin adds more fiber!) Boil for approximately 15 minutes or until potatoes are very soft.
  • While potatoes are boiling, prepare the Homemade Cream of Chicken Soup recipe, doubled.  Once the soup is thickened, turn heat to simmer. Add the frozen peas and cooked veggies.  Continue occasionally stirring until the peas are soft.   Add shredded chicken.
  • Drain potatoes and return to pot. Add butter and Greek yogurt and mash the potatoes. I like to use an electric mixer.
  • Serve gravy atop the potatoes and enjoy!


Serve with my Apple Bacon Spinach Salad for a complete meal.

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