Ground Beef and Gravy Over Mashed Potatoes
A comforting dish featuring ground beef and savory gravy served over creamy 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.
Notes
For a creamier texture, you can add more milk to the mashed potatoes. Feel free to add your favorite herbs or spices to the mashed potatoes for extra flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.