Creamy Potato Gravy

1Peel and cube the potatoes (4 medium).

2Boil the potatoes (4 medium) in a pot of water until they are fork-tender. Drain and set aside.

3In a large skillet, melt the butter (2 tablespoons) over medium heat.

4Add the chopped onion (1) and garlic (2 cloves) to the skillet. Cook until the onion (1) is translucent and fragrant, about 3-4 minutes.

5Add the boiled potatoes (4 medium) to the skillet with the onion (1) and garlic (2 cloves). Mash the potatoes (4 medium) slightly with a fork or potato masher.

6Pour in the vegetable broth (2 cups) and bring the mixture to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.

7Stir in the heavy cream (1 cup), thyme (½ teaspoon), rosemary (½ teaspoon), paprika (½ teaspoon), and black pepper (¼ teaspoon). Simmer for an additional 5-7 minutes, stirring occasionally, until the gravy thickens and the flavors combine.

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

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

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

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

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