Forget Brown Gravy — Add A Packet Of This To Mashed Potatoes For An Extra-Southern Makeover

We may receive a commission on purchases made from links.

When it comes to potato dishes, mashed potatoes might be the most comforting of the bunch. There are few things that are more satisfying than a heaping pile of perfectly cooked potatoes mashed — or puréed with an immersion blender, like I tend to do — and seasoned with butter, cream, salt, and pepper. Though the mashed potatoes are the star of the show, a rich, properly seasoned meaty gravy makes for a traditional and excellent supporting co-star. Instead of reaching for your trusty gravy recipe, an equally delicious — and Southern — approach is to opt for a packet of white country gravy. 

White gravy, commonly referred to as country gravy, is a staple of Southern cuisine. Made with a roux of butter or pan drippings (such as those left behind by sausage or bacon) and all-purpose flour, then thickened with milk, it's essentially a variation on béchamel, one of the five French mother sauces. Also known as sawmill gravy, this creamy, milk-based sauce is said to have originated in Southern Appalachia in the late 1800s, where it fueled lumberjacks and sawmill workers. Its affordability likely helped cement its place in Southern kitchens, where families developed their own coveted gravy recipes. 

The key difference between white and brown gravy comes down to the liquid. White gravy relies on milk, while brown gravy typically uses broth or stock. Unlike traditional béchamel, which is often seasoned with nutmeg, white gravy forgoes the spice in favor of plenty of black pepper. The versatile sauce is ladled over everything from country-fried steak to mashed potatoes.

Affordable packets of white country gravy are readily available on grocery store shelves, making it easy to whip up a Southern-inspired potato side via the instructions on the package. If you're working with a Pioneer Country Gravy Mix, for instance, this involves bringing to a boil your packet mix and some water, then simmering for a minute or so. But making the sauce from scratch is remarkably easy, too. Cook bacon or sausage in a saucepan until browned and cooked through, then remove the meat, reserving the rendered fat. Whisk equal parts fat and all-purpose flour over medium heat to form a roux. Gradually whisk in the milk and continue cooking until the gravy thickens enough to coat the back of a spoon — a consistency known in French culinary terminology as nappe. Fold back in the bacon or sausage, and season to taste with salt and plenty of freshly ground black pepper. The result is a creamy, savory gravy to top your fluffy mashed potatoes.

Just remember that the rendered fat is essential to building a flavorful roux and giving the gravy its signature consistency. Whether you use bacon or sausage (or both!), be sure to brown the meat properly without burning it. Burnt drippings can lend the gravy an unpleasant bitterness, so keep a close eye on the pan.