Ingredients

Scale

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.

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Instructions

For the Mashed Potatoes

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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.

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

Serving Size: One Normal Portion
Calories: 550-700