Creamy Potato Gravy

1.Peel and cube the potatoes.

2.Boil the potatoes in a pot of water until they are fork-tender. Drain and set aside.

3.In a large skillet, melt the butter over medium heat.

4.Add the chopped onion and garlic to the skillet. Cook until the onion is translucent and fragrant, about 3-4 minutes.

5.Add the boiled potatoes to the skillet with the onion and garlic. Mash the potatoes slightly with a fork or potato masher.

6.Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.

7.Stir in the heavy cream, thyme, rosemary, paprika, and black pepper. Simmer for an additional 5-7 minutes, stirring occasionally, until the gravy thickens and the flavors combine.

8.Remove the skillet from heat and let the gravy cool slightly.

9.Using an immersion blender or regular blender, blend the gravy until smooth and creamy. Be careful when blending hot liquids.

10.Return the blended gravy to the skillet and heat it over low heat for a few more minutes, stirring occasionally to heat it through.

11.Season with salt and adjust the seasonings to taste if needed.

12.Serve the creamy potato gravy hot, garnished with chopped parsley, alongside your favorite dishes.