Creamy Mashed Potatoes with Peppered Jerky Gravy

Prep Time: 20 mins, Cook Time: 30-45 mins


5-6 lbs. Yukon gold potatoes, peeled & cut into chunks
1 Cup Unsalted Butter, softened
1 Cup Table or Heavy Cream
To Taste Salt & Pepper
Optional Garnish Sliced chives
1 Bag Jack Link’s Peppered Beef Jerky (80gm), finely chopped
4 tbsp Unsalted Butter
3 tbsp All-Purpose Flour
2 ½ Cups Beef Broth
1 tsp Garlic Powder
1 tsp Onion Powder
1 Cube Beef Bouillon


  1. Place potato chunks in a large pot and cover with water. Bring to a boil and reduce heat to medium, simmering for 15-20 minutes or until the potatoes are fork-tender. Strain and return potatoes to the same pot or large mixing bowl.
  2. Add butter and cream and mash the potatoes using a potato masher.
  3. Add salt and pepper to taste and continue to mash the potatoes until they take on a smooth, creamy texture. Transfer to a serving dish.
  1. Melt butter in a medium saucepan over medium heat. Add flour and stir continuously until the mixture turns golden brown.
  2. Whisk in the beef broth in ½ cup increments. Add garlic powder, onion powder, the bouillon cube, and 2/3 of the Jack Link’s Peppered Jerky bits.
  3. Reduce heat to medium-low and stir occasionally until the gravy is thick (About 6-8 minutes). By this time, the sauce will be infused with savoury flavour from the peppered jerky! Add salt & pepper to taste.
  4. Serve the peppered jerky gravy over your mashed potatoes and sprinkle with the remaining jerky bits and chives. Enjoy!