• Peel potatoes and cut into 1in cubes. Try to cut evenly.
• Add vegetable stock and potatoes to pot. Turn on medium heat and bring to a boil.
• Continue to cook for 10-15 minutes or until fork tender. 
• Using a slotted spoon, remove the potatoes to a large bowl, reserving the cooking liquid to make gravy. 
• To the bowl, add in the butter, milk, salt and pepper. 
• Using a potato masher, mash the potatoes. 
• *Taste the potatoes and add more salt and pepper as needed. If needed more creamy, add a tablespoon of milk at a time up to ¼ cup more. 

For the Gravy

• Move the cooking liquid to a large measuring glass or a bowl. You could have two cups liquid remaining. If not fill to get 2 cups.
• In the same pot, add the butter over medium heat and let melt. 
• Add in the flour. Whisk constantly until a paste forms. (making a roux)
• Add stock back in very slowly. Continuously whisking until well combined.
• Then, add salt and pepper. Taste your gravy and add more salt and pepper if needed.
• Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
• Store leftovers in an air tight container in the fridge for 5-7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout.