Skip to Content

How to Make Amazing Mashed Potatoes and Gravy

w/ Chef Leon Brunson

Local Chef, Leon Brunson shows you how to make delicious roasted cauliflower mashed potatoes with bacon and onion gravy. Yum! 

Mashed Potatoes


  • 2lbs Yukon Gold Potatoes 
  • 1 cup milk 
  • ½ cup cream 
  • 5 garlic cloves, smashed 
  • 3 sprigs rosemary 
  • 12oz butter 
  • 1 head of cauliflower, use the florets 
  • Kosher salt & fresh ground pepper 


  1. Take your Yukon gold potatoes and peel them. Slice them in half and place them in a pot with COLD water! Season your water with 1 tablespoon kosher salt.  Bring to a rolling boil, then reduce to a simmer 25 minutes. Check potatoes. If they are not fork tender, let them go for 5 more minutes. A common misconception is to leave them on a rolling boil. 
  2. Take your milk, cream, rosemary, and garlic and place it in a pot. Bring to a boil and reduce to a low simmer for 15 minutes to infuse all those flavors. Discard herbs and garlic and reserve dairy mixture. 
  3. Place the butter and cauliflower in a baking pan. Season with kosher salt, fresh ground pepper, and 1 tablespoon olive oil. The oil will help with the roasting process. Roast for 20 minutes at 400 degrees, until the cauliflower is brown in color and soft. Once the cauliflower is done add the butter cauliflower mixture to a blender or food processor. Puree until you have a cauliflower puree. Set aside.  
  4. Drain potatoes and press them through a ricer. Add cauliflower puree, and ½ cup of the dairy. Mix till incorporated and add kosher salt and fresh ground pepper. Check the texture of the potatoes! If they need another ½ cup of dairy, add them. Remember, you can always add more but you can never take away!

    Serve with gravy!! 

Caramelized Onion & Bacon Gravy


  • 3 slices of bacon, diced 
  • ½ cup onion, julienned  
  • 2 tablespoons Marsala wine 
  • 1 tablespoon flour 
  • 1 tablespoon rendered bacon flat 
  • 1 cup beef stock 
  • 1 tablespoon thyme 
  • 2 teaspoon Worcestershire 


  1. Add bacon to a pan. Render the fat out of the pan and set aside.
  2. Add onion and cook for 15 minutes. You want the onion to brown a begin to caramelize.
  3. Deglaze the pan with Marsala wine, cook for 2 minutes until the wine has cooked out.
  4. Add the flour, and bacon fat. This will create your roux, a thickening agent.
  5. Whisk in your beef stock and add thyme, Worcestershire. Serve over mashed potatoes

Tools used

Kuhn Rikon Peeler: Also available at Browns Kitchen A local kitchen supply store here in Tallahassee. Potato Ricer