Creamy Mashed Potatoes with Herb Gravy

Peel and cut 8 oz of Yukon gold potatoes into 1-inch cubes. Place in a medium pot and cover with cold water. Add 1/4 tsp salt to the water.

Bring potatoes to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.

While potatoes are cooking, finely dice 1 small shallot and mince 2 cloves of garlic. Strip 1 tsp of fresh thyme leaves and 1/2 tsp rosemary from their stems and finely chop.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle 1 tbsp flour over the mixture and stir constantly for 1 minute to create a roux.

Slowly whisk in 3/4 cup of broth, stirring continuously to prevent lumps. Add the thyme and rosemary. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

Stir in 2 tbsp of heavy cream and season with 1/8 tsp salt and 1/8 tsp black pepper. Keep warm over low heat, stirring occasionally.

When potatoes are tender, drain thoroughly and return to the hot pot. Let them sit for 1 minute to allow excess moisture to evaporate.

Add 1 tbsp butter, 1/4 cup milk, and 2 tbsp sour cream to the potatoes. Mash until smooth and creamy, adding more milk if needed for desired consistency.

Season the mashed potatoes with remaining salt, pepper, and 1/4 tsp garlic powder. Stir in the remaining 1 tbsp butter until melted.

In a separate pan, quickly wilt 2 cups of baby spinach with a pinch of salt until just tender, about 1-2 minutes.

To serve, place the mashed potatoes in a serving dish, top with wilted spinach, and pour the herb gravy over the top.

Serve immediately while hot.