Ground Beef and Gravy Over Mashed Potatoes: The Ultimate Comfort Food Recipe
Introduction to Ground Beef and Gravy Over Mashed Potatoes
Ground Beef and Gravy Over Mashed Potatoes is the epitome of comfort food. This hearty dish combines savory ground beef cooked in a rich gravy, served over a bed of fluffy mashed potatoes. Perfect for chilly evenings or family gatherings, this recipe will warm your heart and satisfy your hunger.
A Personal Story Behind My Ground Beef and Gravy Over Mashed Potatoes Journey
Growing up, my family often enjoyed this dish on Sunday nights. My mother would make it with love, and the aroma of beef simmering filled our home. It was a meal that brought us together, creating cherished memories around the dinner table. Now, I love sharing this recipe with my own family, keeping the tradition alive.
What Makes This Ground Beef and Gravy Over Mashed Potatoes Recipe Special?
This recipe stands out because of its simplicity and the comfort it brings. The creamy mashed potatoes serve as a perfect base, soaking up the flavorful gravy. Plus, it’s budget-friendly and quick to prepare, making it an ideal choice for busy weeknights. The addition of garlic powder in both the mashed potatoes and gravy gives it a delightful depth of flavor.
The Full Ground Beef and Gravy Over Mashed Potatoes Recipe
Ingredients
- 2 pounds russet potatoes (peeled, cut into 1-inch pieces)
- 1 tablespoon salt (more or less to taste)
- Water (enough to cover potatoes)
- 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)
- 1 pound ground beef
- 1 ½ cups beef broth (low-sodium if desired)
- ¼ cup beef broth (low-sodium if desired)
- 2 tablespoons cornstarch
- 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 Potatoes: In a medium pot, fill with water and add 1 tablespoon of salt. Stir to mix. Add the peeled and cut potatoes, then place the pot on the stovetop over medium-high heat.
- Boil the Potatoes: Once the water reaches a rapid boil, set a timer for 5 to 8 minutes. Boil the potatoes until they can be easily pierced with a fork. Tip: Ensure the potatoes are cut evenly for uniform cooking.
- Heat the Butter and Milk: While the potatoes are boiling, combine 3 tablespoons of butter and ½ cup of whole milk in a small saucepan. Heat over medium heat, whisking occasionally, until the butter is completely melted.
- Mash the Potatoes: When the potatoes are fork-tender, carefully drain the water. Return the pot to a cool burner. Use a potato masher or fork to mash the potatoes to your desired consistency. Gradually stir in the butter-milk mixture until fully incorporated.
- Season the Potatoes: Add ½ teaspoon of garlic powder, salt, and freshly cracked black pepper to the mashed potatoes. Stir well, taste, and adjust seasonings as needed. Set aside until ready to serve.
- Make the Gravy: In a small bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of beef broth until smooth. Set aside.
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook, crumbling it until no longer pink. Drain any excess liquid from the pan.
- Add Ingredients for Gravy: To the skillet with the cooked beef, add 1 ½ cups of beef broth, chopped onion, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼-½ teaspoon of freshly cracked black pepper. Stir gently and simmer uncovered for 5 to 10 minutes, or until the onion is tender. Tip: For extra flavor, consider adding Worcestershire sauce.
- Thicken the Gravy: Slowly add the cornstarch mixture to the skillet, whisking gently until fully combined. Increase the heat and bring the mixture to a boil. Cook, stirring constantly, for 2 minutes or until the gravy thickens.
- Serve: Divide the mashed potatoes evenly among serving bowls. Top each serving with the ground beef and gravy. Serve warm, with extra gravy on the side if desired.
Serving Suggestions and Variations for Ground Beef and Gravy Over Mashed Potatoes
This dish pairs wonderfully with steamed vegetables or a simple side salad for a complete meal. You can also customize the mashed potatoes by adding cheese or herbs for extra flavor. For a lighter version, consider using ground turkey instead of beef.
Frequently Asked Questions About Ground Beef and Gravy Over Mashed Potatoes
Can I make this dish ahead of time? Yes, you can prepare the mashed potatoes and gravy in advance. Just reheat them gently before serving.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I freeze this dish? Yes, you can freeze the gravy and mashed potatoes separately. Thaw in the refrigerator before reheating.
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
Main Ingredients
- 2 pounds russet potatoes peeled, cut into 1-inch pieces
- 1 tablespoon salt more or less to taste
- 1 cup water enough to cover potatoes
- 3 tablespoons butter at room temperature
- 0.5 cup whole milk at room temperature
- 0.5 teaspoon garlic powder
- 1 pound ground beef
- 1.5 cups beef broth low-sodium if desired
- 0.25 cup beef broth low-sodium if desired
- 2 tablespoons cornstarch
- 0.5 cup chopped white onion approximately 1 small onion
- 1 teaspoon garlic powder
- 1 teaspoon salt more or less to taste
- 0.25 teaspoon freshly cracked black pepper
Instructions
- In a medium pot, fill with water and add 1 tablespoon of salt. Stir to mix. Add the peeled and cut potatoes, then place the pot on the stovetop over medium-high heat.
- Once the water reaches a rapid boil, set a timer for 5 to 8 minutes. Boil the potatoes until they can be easily pierced with a fork. Ensure the potatoes are cut evenly for uniform cooking.
- While the potatoes are boiling, combine 3 tablespoons of butter and ½ cup of whole milk in a small saucepan. Heat over medium heat, whisking occasionally, until the butter is completely melted.
- When the potatoes are fork-tender, carefully drain the water. Return the pot to a cool burner. Use a potato masher or fork to mash the potatoes to your desired consistency. Gradually stir in the butter-milk mixture until fully incorporated.
- Add ½ teaspoon of garlic powder, salt, and freshly cracked black pepper to the mashed potatoes. Stir well, taste, and adjust seasonings as needed. Set aside until ready to serve.
- In a small bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of beef broth until smooth. Set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook, crumbling it until no longer pink. Drain any excess liquid from the pan.
- To the skillet with the cooked beef, add 1 ½ cups of beef broth, chopped onion, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼-½ teaspoon of freshly cracked black pepper. Stir gently and simmer uncovered for 5 to 10 minutes, or until the onion is tender.
- Slowly add the cornstarch mixture to the skillet, whisking gently until fully combined. Increase the heat and bring the mixture to a boil. Cook, stirring constantly, for 2 minutes or until the gravy thickens.
- Divide the mashed potatoes evenly among serving bowls. Top each serving with the ground beef and gravy. Serve warm, with extra gravy on the side if desired.