Copycat Culver’s Mashed Potatoes and Gravy Recipe at Home

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Copycat Culver’s Mashed Potatoes & Gravy (Comfort Food at Home!)

If you’ve ever sat in a Culver’s booth with a warm tray in front of you, you probably know the joy of their creamy mashed potatoes and rich, savory gravy. It’s the kind of side dish that tastes like it came from a Sunday dinner, not a drive-thru. Today I’m sharing a copycat Culver’s Mashed Potatoes & Gravy recipe you can make at home with simple pantry ingredients. It’s cozy, budget-friendly, and perfect for weeknights, holidays, or anytime you just need a little comfort on a plate.

A Little Background: Culver’s & Their Iconic Mashed Potatoes

Culver’s is a Midwestern fast-casual restaurant chain known for ButterBurgers, frozen custard, and good old-fashioned homestyle sides. Walk into a Culver’s and it smells like real food: buttery rolls, sizzling burgers, and warm gravy. Their mashed potatoes and gravy are especially loved because they taste like something your grandma might make:
  • Creamy, smooth potatoes with a gentle, buttery flavor.
  • Thick, savory brown gravy that’s not too salty, not too thin.
  • A texture that’s spoonable, not gluey or lumpy.
This recipe is a copycat version inspired by the flavors and textures of Culver’s mashed potatoes and gravy. It is not the official recipe and is based only on taste and typical mashed potato techniques.

Copycat Culver’s Mashed Potatoes & Gravy Recipe

Creamy mashed potatoes topped with rich brown gravy, inspired by Culver’s mashed potatoes and gravy, made at home.
Creamy, comforting mashed potatoes and gravy inspired by Culver’s, made easily at home with simple ingredients

Yield: About 6 servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

Ingredients for the Mashed Potatoes

  • 3 pounds russet potatoes (about 6–7 medium potatoes), peeled and cut into 1½-inch chunks
  • 2 teaspoons kosher salt (for boiling water), plus more to taste
  • 4 tablespoons (½ stick) unsalted butter
  • ¾ cup whole milk (warm), plus more as needed
  • ¼ cup heavy cream (optional but recommended for extra creaminess)
  • ½ teaspoon garlic powder (optional, for subtle flavor)
  • ¼ teaspoon black pepper, or to taste

Ingredients for the Brown Gravy

Step-by-Step Instructions

Step 1: Prep and Boil the Potatoes

1. Peel the potatoes and cut them into roughly 1½-inch chunks. Try to keep them close in size so they cook evenly.
2. Place the potato pieces in a large pot and cover with cold water by about 1 inch.
3. Add 2 teaspoons of kosher salt to the water.
4. Bring to a boil over medium-high heat. Once boiling, reduce to a gentle boil/simmer.
5. Cook for about 15–20 minutes, until the potatoes are very tender and easily pierced with a fork.
Food safety tip: Potatoes are done when they are soft all the way through. Undercooked potatoes can taste grainy and are harder to mash safely (you’ll be tempted to overwork them).

Step 2: Warm the Dairy

1. While the potatoes boil, add the milk and heavy cream to a small saucepan.
2. Warm over low heat just until steaming (do not boil). Turn off heat and keep warm. Why? Warm dairy helps keep the potatoes fluffy and prevents them from getting gluey.

Step 3: Drain and Dry the Potatoes

1. When the potatoes are fork-tender, drain them well in a colander.
2. Return the drained potatoes to the hot pot and place over low heat for 1–2 minutes, stirring gently. This helps evaporate excess moisture.
3. Turn off the heat.

Step 4: Mash the Potatoes

1. Add the butter to the hot potatoes and let it melt.
2. Using a potato masher or ricer, begin mashing until mostly smooth.
3. Slowly pour in the warm milk/cream mixture while mashing, starting with about ¾ of it.
4. Add garlic powder (if using), salt, and pepper.
5. Continue mashing and stirring gently until the potatoes are creamy and smooth. Add a little more milk if you like them softer.
6. Taste and adjust seasoning with more salt and pepper as needed.
Tip: Avoid using a blender or food processor. They can turn the potatoes gummy instead of fluffy.

Step 5: Make the Brown Gravy

You can start the gravy while the potatoes are boiling to save time.
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour to form a smooth paste (a roux). Cook, whisking constantly, for 3–4 minutes until it turns a light to medium brown color and smells nutty.
3. Slowly pour in the beef broth and chicken broth while whisking to avoid lumps.
4. Add onion powder, garlic powder, and black pepper.
5. Bring to a gentle simmer and cook for 5–8 minutes, whisking often, until the gravy thickens enough to coat the back of a spoon.
6. Stir in Worcestershire sauce if using.
7. Taste, then add salt a little at a time until it tastes rich and savory.
Food safety note: Keep the gravy at a gentle simmer (at least 165°F) if you’re holding it for a while before serving. If it gets too thick, whisk in a splash of warm broth or water.

Step 6: Serve Like Culver’s

1. Spoon a generous scoop of mashed potatoes onto each plate or into a bowl.
2. Use the back of the spoon to make a little “well” in the center.
3. Ladle warm brown gravy into the well and let it slowly spill over the sides.
4. Serve immediately while everything is hot and silky.
These copycat Culver’s mashed potatoes and gravy go perfectly with:
  • Roast chicken or turkey
  • Meatloaf
  • Grilled steak or pork chops
  • Fried chicken or chicken tenders

Approximate Nutrition (Per Serving)

Estimated for 1 of 6 servings, including gravy:
  • Calories: ~260–290
  • Protein: ~5–6g
  • Carbohydrates: ~32–35g
  • Fat: ~12–14g
  • Saturated Fat: ~7–8g
  • Fiber: ~3g
  • Sodium: ~450–600mg (varies based on broth and added salt)
These numbers are estimates and will change based on brands and exact measurements.

Simple Shortcuts for Busy Nights

Sometimes you want Culver’s-style comfort without a lot of work. Here are a few ideas:

Use Instant Potatoes with Homemade Gravy

If you’re in a rush:
  • Use high-quality instant mashed potatoes and prepare according to package directions, but swap water for milk and stir in extra butter.
  • Make the homemade gravy from this recipe to pour over the top. The gravy alone makes everything taste more “from scratch.”

Slow Cooker (Crock-Pot) Mashed Potatoes

1. Add peeled and chunked potatoes to a slow cooker with 1 cup of broth or water and a pinch of salt.
2. Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until very tender.
3. Drain any extra liquid if needed, then add butter, warm milk/cream, and seasonings. Mash right in the slow cooker.
4. Switch to the Warm setting to hold for up to 2 hours, stirring occasionally.

Make-Ahead Tips

  • Mashed potatoes: Cool them, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk and a pat of butter, stirring often.
  • Gravy: Cool and store for up to 3 days in the fridge. Reheat on the stove, whisking in a little broth or water to thin if needed.

Allergy-Friendly & Special Diet Options

Everyone deserves a scoop of comfort. Here are some ways to adjust this copycat Culver’s mashed potatoes and gravy recipe.

Gluten-Free

  • Use a gluten-free all-purpose flour blend in the gravy, or
  • Use cornstarch: Mix 2 tablespoons cornstarch with 2–3 tablespoons cold broth to make a slurry. Bring broth to a simmer, then whisk in the slurry and cook until thick.
  • Make sure your broths, Worcestershire sauce, and seasonings are certified gluten-free.

Dairy-Free

  • Replace butter in the potatoes and gravy with plant-based butter or a neutral oil.
  • Use unsweetened, unflavored plant milk (like oat milk or almond milk) instead of dairy milk and cream.
  • Choose a dairy-free, gluten-free broth for the gravy.

Vegan

  • Follow the dairy-free suggestions above.
  • Use vegetable broth instead of beef and chicken broth for the gravy.
  • Skip Worcestershire sauce or use a vegan Worcestershire (many traditional brands contain anchovies).

Paleo-ish / Whole30-Friendly

This dish is naturally potato-heavy, so it’s more “paleo-ish” than strict paleo:
  • Use ghee or compliant plant-based fat instead of butter.
  • Use coconut milk or almond milk (unsweetened) for creaminess.
  • Thicken gravy with arrowroot or tapioca starch instead of flour.
  • Make sure broths and seasonings are sugar-free and compliant.

Helpful Food Safety Tips

  • Keep hot foods like mashed potatoes and gravy at or above 140°F if they’re sitting out for a meal, especially during holidays or potlucks.
  • Cool leftovers within 2 hours. Store in shallow containers in the fridge for up to 3–4 days.
  • Reheat leftovers to at least 165°F. Stir well so everything heats evenly.

Let’s Talk: Did You Try This Copycat Culver’s Mashed Potatoes & Gravy?

I’d love to hear how this copycat Culver’s mashed potatoes and gravy turned out in your kitchen. Did you tweak the seasonings? Make it gluten-free? Serve it with fried chicken, meatloaf, or a holiday roast?
  • Leave a comment below with your tips and variations.
  • Share this recipe with a friend who loves Culver’s or mashed potatoes as much as you do.
  • Pin it or bookmark it for your next family dinner or Thanksgiving feast.
Your feedback helps other home cooks and keeps the Simply Copycat Recipes community growing.

Important Disclaimers

This recipe is a homemade copycat inspired by the taste and texture of Culver’s Mashed Potatoes & Gravy. It is not the official Culver’s recipe. I have no knowledge of their proprietary methods, ingredients, or formulas, and this version is based solely on personal cooking experience and publicly available information.

Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links on our site, at no extra cost to you. We only recommend products we personally use or feel confident suggesting.

Location: Georgetown, IN, USA

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