Ground Beef and Gravy Over Mashed Potatoes Recipe

This recipe isn’t just food; it’s a warm hug on a plate. For generations in my family, Ground Beef and Gravy over Mashed Potatoes has been the go-to meal when comfort is needed, budgets are tight, and time is short. I can still picture my grandmother in her cozy kitchen, the savory aroma of simmering beef filling the air as she mashed potatoes with a practiced hand. It’s a dish that evokes memories of family dinners, simple pleasures, and the feeling of being utterly content. Even now, with my own busy life, this recipe remains a steadfast favorite. It’s incredibly easy to throw together after a long day, using ingredients you likely already have in your pantry. The creamy, fluffy mashed potatoes paired with the rich, savory ground beef gravy is a combination that simply can’t be beat. It’s the kind of meal that satisfies your hunger and your soul, reminding you that sometimes, the simplest things in life are truly the best. Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly evening, or a budget-friendly way to feed a family, this Ground Beef and Gravy over Mashed Potatoes recipe is guaranteed to become a cherished staple in your own home, just as it has been in mine.

Ingredients

This recipe is wonderfully straightforward, requiring just a handful of common ingredients to create a deeply satisfying and flavorful meal. Let’s break down exactly what you’ll need to make both the creamy mashed potatoes and the savory ground beef gravy.

For the Mashed Potatoes

The foundation of this dish is a bed of perfectly creamy mashed potatoes. We’re keeping it classic and simple, allowing the flavor of the potatoes to shine through, complemented by butter and milk for richness and smooth texture.

• Water: This is essential for boiling the potatoes until they are tender and ready for mashing. The amount isn’t specified as it should just be enough to cover the potatoes in the pot.
• ½ teaspoon Salt (more or less to taste): Salt is crucial in cooking potatoes. Salting the boiling water seasons the potatoes from the inside out, enhancing their natural flavor rather than just seasoning the surface. You can adjust the amount to your preference, but don’t skip it!
• 2 pounds Russet or Yukon Gold Potatoes (peeled, cut into 1-inch pieces): The type of potato you choose will slightly impact the texture of your mashed potatoes.
  • Russet potatoes are high in starch and low in moisture, which makes them incredibly fluffy when mashed. They absorb butter and milk beautifully, resulting in light and airy mashed potatoes. They are a classic choice for a reason!
  • Yukon Gold potatoes are slightly less starchy and have a naturally buttery flavor and creamy texture. They hold their shape a bit better than russets and result in slightly denser, richer mashed potatoes. If you prefer a creamier, less fluffy texture, Yukon Golds are an excellent choice.
  • You can use either russet or Yukon gold potatoes for this recipe, or even a combination of both! Just be sure to peel them and cut them into uniform 1-inch pieces to ensure they cook evenly.
• 3 tablespoons Butter: Butter adds richness, flavor, and that melt-in-your-mouth texture to mashed potatoes. Unsalted butter is generally preferred in cooking as it gives you more control over the saltiness of the final dish.
• ½ cup Whole Milk: Milk provides moisture and creaminess to the mashed potatoes, helping to create a smooth and luscious consistency. Whole milk is recommended for its richness, but you can use 2% milk if you prefer a slightly lighter option. For an even richer flavor, consider using half-and-half or even a touch of heavy cream, but adjust the amount as these are much richer.
• ½ teaspoon Garlic Powder: Garlic powder adds a subtle savory note to the mashed potatoes, complementing the richness of the butter and milk. It provides a gentle background flavor that enhances the overall taste without being overpowering.
• Salt and Pepper (to taste): These are essential seasonings to bring all the flavors together and ensure your mashed potatoes are perfectly seasoned to your liking. Taste and adjust the salt and pepper at the end to achieve your desired flavor profile.

For the Ground Beef and Gravy

The gravy is the star of this dish, transforming simple ground beef into a rich and flavorful topping for the mashed potatoes. It’s a comforting and hearty gravy that’s both easy to make and incredibly satisfying.

• 1 pound Ground Beef: Ground beef is the heart of this gravy, providing a savory and meaty flavor. You can use different types of ground beef depending on your preference and budget.
  • 80/20 ground beef (80% lean, 20% fat) is a good choice for flavor and moisture. The fat content adds richness to the gravy. You will need to drain off some of the rendered fat after browning the beef.
  • 85/15 or 90/10 ground beef are leaner options. They will result in a less fatty gravy, but you may need to add a little extra oil or butter to the skillet when browning the beef to prevent sticking. Leaner beef can sometimes be drier, so be mindful of not overcooking it.
• 2 cups Beef Broth (divided): Beef broth forms the base of the gravy, adding depth of flavor and moisture. Dividing it ensures we have some for the cornstarch slurry and the rest for the gravy itself.
  • Low-sodium beef broth is recommended to control the saltiness of the dish. You can always add more salt later if needed.
  • You can also use beef stock for an even richer flavor.
• 1 small Onion (chopped): Onion adds aromatic sweetness and depth of flavor to the gravy. Chopping it finely ensures it cooks through quickly and blends seamlessly into the gravy. Yellow or white onions work well in this recipe.
• 1 teaspoon Garlic Powder: Just like in the mashed potatoes, garlic powder adds a savory note to the gravy, complementing the beef and onion flavors.
• 1 teaspoon Salt: Salt seasons the gravy, bringing out the flavors of the beef, onion, and broth.
• ¼ – ½ teaspoon Black Pepper: Black pepper adds a touch of spice and warmth to the gravy. Adjust the amount to your preference, starting with ¼ teaspoon and adding more if you like a bolder pepper flavor.
• 2 tablespoons Cornstarch: Cornstarch is the thickening agent for the gravy. When mixed with a cold liquid (like beef broth in this recipe) and then heated, it creates a smooth and luscious gravy. It’s important to mix the cornstarch with cold liquid first to prevent lumps from forming when added to the hot skillet.

Instructions

Now that we have all our ingredients ready, let’s move on to the step-by-step instructions for creating this comforting Ground Beef and Gravy over Mashed Potatoes. We’ll tackle the mashed potatoes first, and then move on to the gravy.

For the Mashed Potatoes

1. Boil the Potatoes: Fill a medium pot with water. The amount of water should be enough to generously cover the potatoes once they are added. Salt the water well – this is your first layer of seasoning for the potatoes. Bring the pot to a rapid boil over medium-high heat. Once boiling, carefully add the peeled and cut potatoes to the pot. Reduce the heat slightly to maintain a gentle boil and cook for 7 to 8 minutes, or until the potatoes are easily pierced with the tines of a fork. You want them to be tender but not mushy. Overcooked potatoes can become waterlogged and less flavorful.
2. Warm the Milk and Butter: While the potatoes are boiling, prepare the milk and butter mixture. You have two options here:
   • Stovetop Method: In a small saucepan, combine the butter and milk. Heat over medium heat, whisking occasionally, until the butter is completely melted and the milk is warmed through. Be careful not to boil the milk. Warming the milk and butter helps them incorporate smoothly into the hot potatoes and keeps the potatoes warm.
   • Microwave Method: Alternatively, in a small microwave-safe bowl, combine the butter and milk. Microwave in 30-second bursts, whisking well between each burst, until the butter is fully melted and the milk is warmed. This is a quicker method if you prefer to avoid using another burner on the stovetop.
3. Drain and Return Potatoes to Pot: Once the potatoes are fork-tender, carefully drain all the liquid from the pot using a colander or by carefully pouring the water out while holding the lid slightly ajar. Return the empty pot to the stovetop and place it on an unused burner. The residual heat from the burner will help to dry out any excess moisture in the potatoes, resulting in fluffier mashed potatoes.
4. Mash the Potatoes: Use a potato masher or a fork to mash the potatoes to your desired consistency directly in the pot. Some people prefer completely smooth mashed potatoes, while others like them a bit chunkier. Mash until you reach your preferred texture. Avoid over-mashing, as this can make the potatoes gummy.
5. Incorporate Milk and Butter Mixture and Season: Gradually pour the warmed butter-milk mixture into the mashed potatoes, stirring gently to incorporate all the liquid. Continue stirring until the mixture is fully combined and the mashed potatoes are smooth and creamy. Season the mashed potatoes with garlic powder, salt, and black pepper. Stir well to distribute the seasonings evenly. Taste the mashed potatoes and adjust the seasonings as needed. You might want to add a little more salt, pepper, or garlic powder to achieve your perfect flavor. Set the mashed potatoes aside and keep them warm until you are ready to serve. You can cover the pot with a lid to help retain heat.

For the Ground Beef and Gravy

1. Prepare Cornstarch Slurry: In a small bowl, combine the cornstarch and ¼ cup of the beef broth. Whisk the ingredients together thoroughly until the cornstarch is completely dissolved and the mixture is smooth, with no lumps. This cornstarch slurry is crucial for creating a smooth, lump-free gravy. Set it aside.
2. Brown the Ground Beef: Heat a large skillet over medium heat. Once the pan is warm, add the ground beef. Cook and crumble the beef with a spoon or spatula until it is no longer pink. As the beef cooks, it will release some fat.
3. Drain Excess Fat: Once the ground beef is fully browned, carefully drain any liquid (rendered fat) from the pan. Tilting the skillet and using a spoon to hold back the beef while pouring off the fat works well. Discard the drained fat. Draining the excess fat prevents the gravy from becoming greasy.
4. Add Aromatics and Broth: Return the skillet with the browned ground beef to medium heat. Add the chopped onion, garlic powder, salt, and black pepper to the skillet. Stir gently to incorporate the ingredients with the beef. Cook for 5 to 10 minutes, or until the onion is tender and translucent. Cooking the onion at this stage softens it and allows its flavors to meld with the beef. Then, add the remaining 1 ½ cups of beef broth to the skillet. Stir gently to combine all the ingredients.
5. Simmer and Thicken Gravy: Bring the mixture to a gentle simmer. Simmer uncovered for 5 to 10 minutes, allowing the flavors to meld and the onion to fully soften. Then, slowly pour the cornstarch mixture into the skillet, whisking gently and constantly as you pour. Continue whisking until the cornstarch mixture is fully incorporated into the beef broth. Increase the heat under the skillet and bring the mixture to a boil. Once boiling, cook, stirring constantly, for 2 minutes, or until the liquid has thickened to form a gravy. The cornstarch needs to boil for a couple of minutes to fully activate its thickening properties and eliminate any starchy taste. The gravy should become nicely thickened and coat the back of a spoon.

To Serve

1. Assemble and Serve: Divide the warm mashed potatoes evenly between serving bowls. Top each bed of mashed potatoes generously with the ground beef and gravy.
2. Garnish and Enjoy: Serve immediately while warm. You can garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness, if desired. Offer extra gravy on the side for those who like their mashed potatoes extra saucy!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Servings: 4
• Estimated Calories per Serving: Approximately 550-700 calories (This can vary based on the fat content of the ground beef, the amount of butter and milk used, and portion sizes.)

This estimate is based on using 80/20 ground beef, whole milk, and the specified amounts of butter and other ingredients. For a more precise calculation, you can use a nutrition calculator app or website, inputting the exact brands and quantities of ingredients you use.

This meal provides a good source of protein from the ground beef and carbohydrates from the potatoes. It also contains fats from the ground beef, butter, and milk. It’s important to consider portion sizes as part of a balanced diet.

Preparation Time

This recipe is designed to be quick and easy, perfect for busy weeknights.

• Prep Time: 15 minutes (This includes peeling and chopping potatoes and onion, measuring ingredients, and preparing the cornstarch slurry.)
• Cook Time: 30 minutes (This includes boiling potatoes, cooking ground beef and gravy, and mashing potatoes.)
• Total Time: 45 minutes (From start to finish, you can have a comforting and satisfying meal on the table in under an hour!)

How to Serve

Ground Beef and Gravy over Mashed Potatoes is a complete meal on its own, but you can enhance it with some simple serving suggestions to make it even more enjoyable.

• Garnish:
  • Fresh Herbs: A sprinkle of chopped fresh parsley, chives, or thyme adds a pop of color and fresh flavor to the dish.
  • Green Onions: Thinly sliced green onions offer a mild oniony bite and visual appeal.
  • Paprika: A dusting of paprika, either sweet or smoked, can add a subtle smoky flavor and a touch of color.
• Side Dishes:
  • Green Vegetables: Balance the richness of the dish with a side of steamed or roasted green vegetables like broccoli, green beans, peas, or asparagus.
  • Simple Salad: A light and refreshing side salad with a vinaigrette dressing provides a contrast to the creamy and savory main dish.
  • Dinner Rolls or Biscuits: Serve with warm dinner rolls or biscuits for soaking up the delicious gravy.
• Variations:
  • Add Vegetables to Gravy: For a heartier and more nutritious meal, you can add diced carrots, celery, or peas to the gravy while it’s simmering.
  • Mushroom Gravy: Sauté sliced mushrooms with the onion for a mushroom-infused gravy.
  • Cheese on Mashed Potatoes: Stir shredded cheddar cheese or your favorite cheese into the mashed potatoes for extra cheesy goodness.
  • Spicy Kick: Add a pinch of red pepper flakes to the gravy for a subtle spicy kick.

Additional Tips for Perfect Ground Beef and Gravy Over Mashed Potatoes

To ensure your Ground Beef and Gravy over Mashed Potatoes turns out perfectly every time, here are five helpful tips:

1. Don’t Skimp on Seasoning: Salt is your best friend in this recipe. Be sure to salt the potato water generously and season both the mashed potatoes and gravy adequately. Taste and adjust seasonings throughout the cooking process to ensure each component is flavorful. Under-seasoned food can taste bland, so don’t be afraid to be generous with salt and pepper.
2. Use Cold Broth for Cornstarch Slurry: Always mix cornstarch with cold liquid to create a slurry before adding it to hot liquids. This prevents the cornstarch from clumping and ensures a smooth gravy. If you add cornstarch directly to hot liquid, it will likely clump up and result in a lumpy gravy.
3. Don’t Overcook the Potatoes: Boil the potatoes until they are fork-tender but not mushy. Overcooked potatoes can absorb too much water and become waterlogged, resulting in gummy mashed potatoes. Test for doneness by piercing a potato piece with a fork – it should slide in easily with slight resistance.
4. Warm Milk and Butter for Creamier Potatoes: Warming the milk and butter before adding them to the mashed potatoes helps them incorporate more smoothly and maintain the warmth of the potatoes. Cold milk and butter can cool down the hot potatoes and make them less creamy.
5. Adjust Gravy Consistency to Your Liking: If you prefer a thicker gravy, you can add a little more cornstarch slurry (mix ½ teaspoon cornstarch with 1 tablespoon cold broth and add gradually). If you prefer a thinner gravy, add a little more beef broth. Remember that the gravy will thicken slightly as it cools.

Frequently Asked Questions (FAQ) – Ingredients

Here are some common questions about the ingredients used in this Ground Beef and Gravy over Mashed Potatoes recipe:

Q1: Can I use a different type of potato for the mashed potatoes?

A: Yes, while russet and Yukon gold potatoes are recommended, you can use other types of potatoes. Red potatoes or white potatoes will also work, but they have less starch and more moisture than russets or Yukon golds. They will result in denser, creamier mashed potatoes. If using red or white potatoes, you might need to adjust the amount of milk added to achieve your desired consistency. Avoid waxy potatoes like fingerling potatoes, as they don’t mash well.

Q2: Can I substitute water for beef broth in the gravy?

A: While you can use water in a pinch, beef broth is highly recommended for the best flavor in the gravy. Beef broth adds a depth of savory flavor that water simply can’t provide. If you must use water, consider adding a beef bouillon cube or granules to enhance the flavor. Chicken or vegetable broth could also be used as a substitute if you don’t have beef broth, but the flavor profile will be slightly different.

Q3: Can I make this recipe dairy-free?

A: Yes, you can easily make this recipe dairy-free. For the mashed potatoes, substitute the butter with a plant-based butter alternative and the whole milk with unsweetened plant-based milk like almond milk, soy milk, oat milk, or cashew milk. Ensure your plant-based butter and milk alternatives are unsalted or adjust the salt in the recipe accordingly. The gravy is naturally dairy-free as long as you use beef broth that doesn’t contain dairy.

Q4: What’s the best type of ground beef to use?

A: The best type of ground beef depends on your preference and dietary needs. 80/20 ground beef offers a good balance of flavor and moisture due to its higher fat content. Leaner ground beef, such as 85/15 or 90/10, will result in a less fatty gravy but may be slightly drier. You can use ground chuck, ground sirloin, or ground round. Consider draining the excess fat after browning the beef, regardless of the fat percentage you choose.

Q5: Can I use fresh garlic instead of garlic powder?

A: Yes, you can definitely use fresh garlic! For the mashed potatoes, you can roast a head of garlic and mash the roasted garlic cloves into the potatoes along with the milk and butter. For the gravy, sauté 2-3 minced cloves of garlic with the onion in the skillet until fragrant before adding the beef broth. Fresh garlic will provide a more pungent and robust garlic flavor compared to garlic powder. If using fresh garlic, adjust the amount to your taste preference.

Print