Creamy chicken gravy over mashed potatoes

Gluten Free Low Sodium

This recipe is bursting with potassium! Did you know that one medium potato has almost twice as much potassium as one medium banana? Potassium plays an important role in maintaining a healthy blood pressure.


2 pounds red potatoes, cut into 1-inch cubes (Leave peel on.)
water (enough to cover potatoes)
1/2 cup fat-free half-and-half

3 1/2 tablespoons fat-free powdered milk
2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 teaspoon salt-free chicken bouillon powder
1 tablespoon dried parsley
1 cup water
1 cup fat-free sour cream
1/2 cup 2% milk
2 teaspoons canola oil
1 medium onion, diced
3 chicken breasts, cooked and cut into 1-inch cubes
1/2 cup shredded cheddar cheese


  1. Place cubed potatoes into a medium pan over high heat. Add enough water to cover potatoes. Bring to a boil, then reduce heat to medium and continue cooking until potatoes can be easily pierced with a fork.
  2. While potatoes cook, make the gravy. In a large bowl, whisk together the powdered milk, cornstarch, black pepper, bouillon powder, parsley, water, sour cream and milk. Set aside.
  3. In a large pan, heat canola oil over medium-high heat. Add onion and cook until onions appear clear. Add mixture made in step 2. Whisk to combine. Continue whisking until mixture comes to a boil, then turn down to medium heat.Once mixture thickens, add chicken and cheese. Allow mixture to heat through, then remove from heat.
  4. Drain potatoes, return to pan and mash. Add half-and-half. Stir.
  5. Serve warm gravy over mashed potatoes alongside your favorite vegetable or salad.*

Makes 6 servings

Recipe contains: milk

Carb choices per serving: 2 1/2 

*Option not included in nutrition facts.

First Published: 11/07/2016
Last Reviewed: 11/07/2016

mashed potatoes in a bowl
You can also serve this gravy over rice, whole-grain pasta or a biscuit instead of potatoes.*
creamy chicken gravy over mashed potatoes nutrition label