Description
This classic comfort food recipe features creamy mashed potatoes topped with savory ground beef and rich homemade gravy. Perfect for a hearty family dinner, the dish combines tender potatoes whipped with butter and milk, alongside well-seasoned ground beef simmered with onions and a flavorful beef broth gravy.
Ingredients
Mashed Potatoes
- Water (enough to cover potatoes in pot)
- 1 tablespoon salt (for boiling water, more or less to taste)
- 2 pounds russet potatoes (peeled and cut into 1-inch pieces; Yukon gold can be used as alternative)
- 3 tablespoons butter (at room temperature)
- ½ cup whole milk (at room temperature)
- ½ teaspoon garlic powder
- Salt (to taste)
- Freshly cracked black pepper (to taste)
Ground Beef and Gravy
- 2 tablespoons cornstarch
- ¼ cup beef broth (low-sodium preferred)
- 1 pound ground beef
- 1 ½ cups beef broth (low-sodium preferred)
- ½ cup chopped white onion (approximately 1 small onion)
- 1 teaspoon garlic powder
- 1 teaspoon salt (more or less to taste)
- ¼-½ teaspoon freshly cracked black pepper
Instructions
- Prepare the Mashed Potatoes: Fill a medium pot with water and add 1 tablespoon of salt, stirring to dissolve. Add the peeled and cut potatoes to the pot. Place the pot onto the stovetop and bring the water to a rapid boil over medium-high heat.
- Boil Potatoes: Once boiling, set a timer and cook the potatoes for 5 to 8 minutes, or until they are fork-tender and easily pierced with a fork.
- Heat Butter-Milk Mixture: While the potatoes are boiling, combine the butter and whole milk in a small saucepan. Place it on the stovetop over medium heat, whisking occasionally until the butter is fully melted and the mixture is warm. Remove from heat and set aside.
- Drain and Mash Potatoes: When the potatoes are done, carefully drain all the water from the pot. Return the pot to a cool burner. Using a potato masher or fork, mash the potatoes to your desired texture.
- Incorporate Butter and Milk: Gradually add the warm butter-milk mixture to the mashed potatoes, stirring continuously until fully combined. Season with garlic powder, salt, and freshly cracked black pepper. Taste and adjust seasonings as necessary. Set aside until serving.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup beef broth until smooth and lump-free. Set aside for later use in thickening the gravy.
- Cook Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking up the meat, until it is no longer pink. Drain and discard any excess liquid from the pan.
- Add Ingredients for Gravy: Pour in 1 ½ cups beef broth, add the chopped onion, garlic powder, salt, and freshly cracked black pepper to the cooked beef. Stir gently to combine and let the mixture simmer uncovered for 5 to 10 minutes, until the onions soften.
- Thicken Gravy: Stir the reserved cornstarch slurry again to ensure smoothness, then slowly pour it into the skillet while whisking gently. Increase the heat to bring the mixture to a boil. Continue cooking and stirring constantly for about 2 minutes until the gravy thickens.
- Serve: Spoon an even portion of mashed potatoes into serving bowls. Top each with the ground beef and rich gravy. Serve while hot for a comforting meal.
Notes
- Using whole milk and butter at room temperature helps create creamy mashed potatoes.
- Russet potatoes are preferred for fluffy mashed potatoes, but Yukon gold can be substituted for a slightly creamier texture.
- Adjust salt and pepper seasonings according to personal taste.
- The cornstarch slurry is key to thickening the gravy without lumps—ensure it’s fully combined before adding.
- Drain excess fat from cooked ground beef to prevent a greasy gravy.
- To save time, you can prepare the cornstarch mixture ahead of cooking the beef.
- This dish pairs well with steamed vegetables or a crisp green salad for a balanced meal.
