Description
Ground beef and gravy dazzles your dinner table with hearty comfort straight from grandma’s kitchen. Creamy mashed potatoes catch the rich beef sauce, creating a classic meal your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 2 pounds russet or Yukon gold potatoes
- 1 pound ground beef
- 2 cups beef broth
Cooking Fats and Dairy:
- 3 tablespoons butter
- ½ cup whole milk
Seasonings and Enhancers:
- 1 small onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼–½ teaspoon freshly cracked black pepper
- 2 tablespoons cornstarch
- Freshly cracked black pepper (to taste)
Instructions
- Pour 6 cups of salted water into a large pot and heat to a rolling boil at 212°F over high heat.
- Drop 2 pounds of peeled potato chunks into the boiling water and cook for 8 minutes until tender when pierced with a fork.
- Drain the potatoes completely in a colander, then return them to the hot pot.
- Mash the potatoes using a potato masher, breaking down any large chunks until smooth.
- Warm 3 tablespoons of butter and ½ cup milk in a small saucepan for 2 minutes at medium heat.
- Pour the warm butter-milk mixture into the mashed potatoes, stirring until creamy and fully incorporated.
- Sprinkle ½ teaspoon garlic powder, ½ teaspoon salt, and a pinch of black pepper into the potatoes, mixing thoroughly.
- Heat a large skillet to 350°F and add 1 pound of ground beef, breaking it into small crumbles.
- Cook the beef for 6-7 minutes until no pink remains, then drain excess fat from the pan.
- Add 1 chopped small onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper to the beef.
- Pour 1 ¾ cups beef broth into the skillet and simmer for 5 minutes.
- Whisk 2 tablespoons cornstarch with ¼ cup beef broth in a separate bowl until completely smooth.
- Slowly stream the cornstarch mixture into the simmering beef, stirring constantly for 2 minutes.
- Let the gravy thicken and bubble gently for an additional minute.
- Spoon the creamy mashed potatoes into serving bowls.
- Ladle the hot beef gravy generously over the potatoes.
- Serve immediately while the dish is steaming hot.
Notes
- Choose russet or Yukon Gold potatoes for the creamiest, most tender mashed potatoes that absorb butter and milk beautifully.
- Drain potatoes completely to prevent watery mashed potatoes, and return them to the hot pot to help evaporate any remaining moisture.
- For extra richness, swap half the milk with heavy cream or add roasted garlic to the mashed potatoes for deeper flavor.
- If avoiding beef, substitute ground turkey or plant-based crumbles and use vegetable broth for a lighter, diet-friendly version of this comforting dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 516 kcal
- Sugar: 3 g
- Sodium: 878 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg