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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
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Megan


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


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!


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