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Something about a steaming plate of ground beef and savory homemade gravy atop fluffy mashed potatoes always feels like coming home. This recipe is a family fixture because it is quick to prepare and always satisfies everyone at the table on even the busiest weeknights. The flavors remind me of cozy Sunday dinners and simple joys.
I first made this for my partner after a long workday and it instantly became one of our most repeated dinner rotations. The leftovers are just as good the next day.
Ingredients
- Russet potatoes: for classic creamy mashed potatoes or try Yukon Gold for a buttery flavor. Look for potatoes that are firm and smooth with no blemishes
- Unsalted butter: brings richness to the potatoes. Use the freshest you can find for the best taste
- Whole milk: ensures a silky mash and rounds out the dish. Warm it up before mixing for ultra smooth spuds
- Garlic powder: gives both mash and gravy a subtle savory boost
- Salt: highlights all the flavors. Taste as you go to avoid oversalting
- Freshly cracked black pepper: brings gentle heat and depth
- Ground beef: for meaty flavor and hearty texture. Opt for eighty to ninety percent lean for balance
- White onion: gives the gravy a gentle sweetness once softened. Pick onions that are heavy for their size and have no soft spots
- Beef broth: builds a savory base in the gravy and keeps the beef moist. Go for low sodium to control the dish’s saltiness
- Cornstarch: thickens the gravy quickly without changing flavors
- Quality matters most with the beef and broth. Freshly ground black pepper makes a noticeable difference as well
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel potatoes and cut them into one inch chunks for even cooking. Add salt to the water so the potatoes absorb flavor from the beginning
- Boil the Potatoes:
- Slide cut potatoes into boiling water and cook for about five to eight minutes. Test doneness by piercing with a fork. They should be tender and break apart easily
- Melt Butter and Milk:
- While potatoes cook warm the butter and milk together until just melted. Whisk occasionally to combine for a creamy finish
- Mash Potatoes:
- Once potatoes are drained mash them well using a masher or sturdy fork. Add butter milk mixture gradually and stir it all in until smooth and creamy
- Season the Potatoes:
- Mix in garlic powder salt and pepper. Taste and adjust with more salt or pepper if needed. Set aside someplace warm
- Make the Gravy Slurry:
- In a small bowl whisk cornstarch into a bit of beef broth until smooth with no lumps. This helps avoid a clumpy gravy later
- Brown the Beef:
- In a large skillet over medium heat crumble ground beef and cook until fully browned. Drain off excess fat for a lighter gravy
- Simmer with Onions and Seasoning:
- To the cooked beef add chopped onions dry seasonings and more beef broth. Let simmer uncovered for five to ten minutes until the onions melt into the sauce
- Thicken the Gravy:
- Pour the cornstarch slurry into the simmering mixture while whisking well. Turn up the heat and keep stirring for two minutes until the gravy is thick and glossy
- Assemble and Serve:
- Spoon hot mashed potatoes onto plates and ladle over with generous helpings of beefy gravy. Serve immediately while steaming hot
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My favorite ingredient to fuss with is the mashed potatoes. Sometimes I swap in Yukon Golds for their naturally buttery finish. These potatoes remind me of helping my grandmother in her kitchen pressing warm spuds through an old ricer while laughter echoed in the background.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. The mashed potatoes keep their texture best when reheated gently either in the microwave with a splash of milk or in a saucepan over low heat. If freezing portion the beef and potatoes separately for best results and use within one month.
Ingredient Substitutions
If you want to lighten the meal try ground turkey or chicken in place of beef. For dairy free mashed potatoes use plant based milk and olive oil. You can also use premade or even canned beef gravy to save more time or instant potatoes for a shortcut meal on especially hectic days.
Serving Suggestions
Serve this dish with a simple green salad or steamed green beans for balance. Sometimes I top with a sprinkle of fresh parsley or a handful of crispy fried onions for crunch. It also matches well with roasted carrots or an apple cider vinegar slaw to brighten up the plate.
A Bit of History
Ground beef and gravy over potatoes is a nostalgic American staple dating back generations. The combination was especially popular during the Great Depression when families needed hearty affordable dishes that could stretch to feed a crowd with little meat. Versions of it appear in many cultures adapting to whatever is on hand.
Frequently Asked Questions
- → Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey or chicken for a lighter version. Adjust seasonings to match your preference since leaner meats may have less flavor.
- → How do I make the mashed potatoes extra creamy?
Use russet or Yukon gold potatoes, add plenty of butter and warm milk, and mash thoroughly for a smoother texture. You can also use a mixer for extra creaminess.
- → Is it possible to use instant mashed potatoes?
Absolutely. Instant mashed potatoes work well as a time-saving option, though homemade mashed potatoes will provide a richer flavor and texture.
- → Can I prepare the gravy ahead of time?
Yes, the beef and gravy mixture can be made in advance, then gently reheated when ready to serve over fresh or reheated mashed potatoes.
- → What toppings go well with this dish?
Try garnishing with chopped parsley, extra black pepper, or even a sprinkle of shredded cheese for extra flavor. A side of steamed veggies also pairs nicely.