Ground Beef Gravy Mashed Potatoes (Print Version)
# Ingredients:
→ Mashed Potatoes
01 -
Water for boiling potatoes
02 -
1 tablespoon salt, plus additional to taste
03 -
900 grams russet potatoes, peeled and cut into 2.5-cm pieces, or Yukon Gold potatoes
04 -
3 tablespoons unsalted butter, at room temperature
05 -
120 milliliters whole milk, at room temperature
06 -
0.5 teaspoon garlic powder
07 -
Freshly cracked black pepper, to taste
→ Ground Beef and Gravy
08 -
2 tablespoons cornstarch
09 -
60 milliliters beef broth (preferably low sodium)
10 -
450 grams ground beef
11 -
360 milliliters beef broth (preferably low sodium)
12 -
80 grams white onion, finely chopped (approximately 1 small onion)
13 -
1 teaspoon garlic powder
14 -
1 teaspoon salt, or to taste
15 -
0.25 to 0.5 teaspoon freshly cracked black pepper
# Instructions:
01 -
Fill a medium pot with water and add 1 tablespoon salt. Stir to dissolve, then add peeled and chopped potatoes. Place over medium-high heat and bring to a rolling boil.
02 -
Once boiling, cook potatoes for 5 to 8 minutes, or until easily pierced with a fork.
03 -
While potatoes cook, combine butter and milk in a small saucepan. Heat over medium, stirring occasionally, until the butter is fully melted. Remove from heat.
04 -
Drain potatoes thoroughly and return to pot off the heat. Using a potato masher or fork, mash to desired consistency. Gradually stir in the warmed butter-milk mixture until fully absorbed.
05 -
Season mashed potatoes with garlic powder, salt, and freshly cracked black pepper. Stir well and adjust seasoning as desired. Set aside.
06 -
In a small bowl, whisk together cornstarch and 60 milliliters of beef broth until smooth. Set aside.
07 -
Heat a large skillet over medium heat. Add ground beef and cook, breaking into crumbles, until browned and no longer pink. Drain excess liquid and discard.
08 -
Add 360 milliliters beef broth, chopped onion, garlic powder, salt, and pepper to the skillet with the beef. Stir gently to combine and simmer uncovered for 5 to 10 minutes, or until onion softens.
09 -
Gradually pour in the cornstarch slurry while whisking. Increase heat and bring to a boil, stirring constantly, until gravy thickens, about 2 minutes.
10 -
Divide mashed potatoes among serving bowls. Top generously with ground beef and gravy. Serve hot, adding extra gravy if desired.
# Notes:
01 -
For a lighter meal, substitute lean ground beef, ground turkey, or ground chicken; adjust broth and seasonings for optimal flavor.
02 -
Instant mashed potatoes may be used for convenience, though texture and flavor are best with fresh potatoes.
03 -
Prepared beef gravy can be used in place of homemade for time savings.