Description
Savor the ultimate comfort dish with our Ground Beef and Gravy Over Mashed Potatoes recipe. Discover how to create this hearty, flavorful meal step-by-step!
Ingredients
Scale
- Water
- 1 tablespoon (15 ml) salt more or less to taste
- 2 pounds (907 g) russet potatoes peeled, cut into 1-inch pieces; or Yukon gold potatoes
- 3 tablespoon (45 ml) s butter at room temperature
- 1/2 cup (120 ml) whole milk at room temperature
- 1/2 teaspoon (3 ml) garlic powder
- Salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoon (30 ml) s cornstarch
- 1/4 cup (60 ml) beef broth low-sodium if desired
- 1 pound (454 g) ground beef
- 1 1/2 cup (360 ml) s beef broth low-sodium if desired
- 1/2 cup (120 ml) chopped white onion approximately 1 small onion
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) salt more or less to taste
- 1/4–1/2 teaspoon (3 ml) freshly cracked black pepper
Instructions
- Fill a medium-sized pot with water, then mix in 1 tablespoon of salt. Stir until well blended. Add 2 pounds of russet potatoes and position the pot on the stove over medium-high heat.
- Once the water reaches a rapid boil, start a timer and cook the potatoes for 5 to 8 minutes, or until they can be easily pierced with a fork.
- Meanwhile, combine 3 tablespoons of butter and ½ cup of whole milk in a small saucepan. Place it on the stove over medium heat, stirring occasionally until the butter has fully melted.
- When the potatoes are tender when pierced with a fork, carefully pour off all the liquid, then return the pot to a cool burner.
- Mash the potatoes using a potato masher or fork until they reach your preferred texture. Slowly incorporate the butter and milk mixture, stirring thoroughly to ensure all the liquid is absorbed.
- Season the mashed potatoes with ½ teaspoon of garlic powder, salt, and freshly cracked black pepper. Mix well to blend the flavors, taste, and adjust the seasoning if needed. Set the mashed potatoes aside until ready to be served.
- In a small bowl, combine 2 tablespoons of cornstarch with ¼ cup of beef broth. Whisk until the mixture is smooth and uniform. Set this mixture aside.
- Warm a large skillet over medium heat. Once it’s heated, add 1 pound of ground beef. Cook, breaking it apart, until it’s no longer pink, then remove any excess liquid.
- Add 1 ½ cups of beef broth, ½ cup of chopped white onion, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼ to ½ teaspoon of freshly cracked black pepper to the skillet with the beef. Stir gently to mix, then let it simmer uncovered for 5 to 10 minutes, or until the onion is soft.
- When the onion is tender, gradually pour in the cornstarch mixture, whisking gently until it’s fully blended. Turn up the heat and bring the mixture to a boil. Once boiling, stir constantly for 2 minutes until the sauce thickens into gravy.
- Distribute the mashed potatoes evenly among serving bowls. Spoon the ground beef and gravy over the mashed potatoes. Serve hot with extra gravy if desired.
Notes
- Cut potatoes into 1-inch pieces for even boiling and avoid mushinessnOpt for a potato ricer for a creamier texture when mixing in butter and milknMix cornstarch well into cold beef broth to ensure a lump-free gravy
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: creamy mashed potatoes, skillet ground beef, russet potatoes recipe, beef gravy recipe, garlic mashed potatoes, mashed potatoes with gravy
