Beef and Gravy with Mashed Potatoes: The Ultimate Comfort Dish

Few dishes evoke the warmth of home quite like a plate of creamy mashed potatoes piled high and doused in rich beef gravy. Inspired by a treasured community recipe, this version brings together tender ground beef, aromatic onions and garlic powder, and a silky-smooth potato mash. With straightforward ingredients and simple steps, you’ll create a meal that’s equally perfect for a cozy family dinner or a hearty potluck contribution.

Delicious Variations

— Mushroom Medley: Sauté 1 cup sliced mushrooms with the onions for an earthy mushroom-beef gravy.
— Turkey Twist: Use ground turkey or chicken for a leaner version—add an extra tablespoon of oil to prevent sticking.
— Loaded Mash: Stir in crispy bacon bits, shredded cheddar and chives for a loaded-baked-potato vibe.
— Root Vegetable Mash: Replace half the potatoes with peeled sweet potatoes or parsnips for added color and nutrients.

Equipment You’ll Need

— Medium-sized pot with lid (for boiling potatoes)
— Small saucepan (for heating milk and butter)
— Large skillet (for browning beef and making gravy)
— Potato masher or fork
— Whisk or spoon for blending gravy

Ingredients

For the Mashed Potatoes

• Water, enough to cover the potatoes in your pot
• 1 tablespoon salt (more or less to taste)
• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 tablespoons butter, at room temperature
• ½ cup whole milk, at room temperature
• ½ teaspoon garlic powder
• Salt and freshly cracked black pepper, to taste

For the Ground Beef and Gravy

• 2 tablespoons cornstarch
• ¼ cup beef broth (low-sodium if desired)
• 1 pound ground beef
• 1½ cups beef broth (low-sodium if desired)
• ½ cup chopped white onion (about one small onion)
• 1 teaspoon garlic powder
• 1 teaspoon salt (more or less to taste)
• ¼–½ teaspoon freshly cracked black pepper
• Optional: 1 cup frozen peas and carrots

Make-Ahead and Storage Tips

— Mashed Potatoes: Prepare and cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring in a splash of milk to restore creaminess.
— Beef Gravy: Store in a separate airtight container in the refrigerator for up to three days. Reheat on the stovetop over medium heat, whisking in extra broth if it’s too thick.
— Freezing: Both components freeze well. Thaw overnight in the fridge and reheat as above. For frozen mash, whisk in fresh milk when reheating.

Pro Tips for the Best Results

— Even Potato Sizes: Cutting potatoes into uniform pieces ensures they cook at the same rate.
— Warm Dairy: Using room-temperature milk and butter prevents the mash from cooling off and helps achieve an ultra-creamy texture.
— Cornstarch Slurry: Always mix cornstarch with cold liquid before adding to the hot pan to avoid lumps.
— Flavor Boost: For deeper umami, stir in a teaspoon of Worcestershire sauce or a dash of soy sauce when you add the broth.
— Rest Before Serving: Let the gravy sit off the heat for a minute to settle any residual lumps or foam.

Serving Suggestions

Spoon a generous swirl of mashed potatoes into warmed bowls or onto dinner plates, creating a little well in the center. Ladle the hot beef and gravy mixture over the top, letting it cascade down the sides. Garnish with a sprinkle of chopped fresh parsley, chives or a pinch of smoked paprika for color. Serve alongside roasted vegetables, steamed green beans or a crisp mixed-greens salad dressed in a light vinaigrette to balance the richness.

Step-By-Step Instructions

1. Boil the Potatoes

1. In a medium pot, add your peeled and cubed potatoes and pour in enough water to cover by at least an inch. Stir in 1 tablespoon of salt.
2. Place the pot over medium-high heat and bring to a rapid boil. Once boiling, set a timer for 5 to 8 minutes, testing with a fork: the potatoes should be tender enough that a fork slides in easily.

2. Heat the Butter-Milk Mixture

1. While the potatoes cook, combine 3 tablespoons of room-temperature butter and ½ cup of room-temperature whole milk in a small saucepan.
2. Warm over medium heat, whisking occasionally, until the butter melts completely and the mixture is steaming but not boiling. Remove from heat.

3. Mash and Season the Potatoes

1. Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the empty pot to the stovetop over low heat for 30 seconds to evaporate any excess moisture.
2. Transfer the drained potatoes back into the pot. Using a potato masher or fork, mash to your desired consistency—smooth with a few small lumps for texture.
3. Gradually pour in the warm butter-milk mixture, stirring continuously until fully incorporated and creamy.
4. Season with ½ teaspoon garlic powder, plus salt and pepper to taste. Stir well, then cover the pot with its lid to keep the mash warm while you prepare the gravy.

4. Prepare the Cornstarch Slurry

1. In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup beef broth until completely smooth. Set aside—this will thicken your gravy.

5. Brown the Ground Beef

1. Heat a large skillet over medium heat. Add the pound of ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
2. If the meat releases excess grease, carefully drain off all but about 1 tablespoon.

6. Sauté Onions and Build the Gravy Base

1. To the browned beef, add ½ cup chopped white onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼–½ teaspoon freshly cracked black pepper. Stir and cook until the onion softens and becomes translucent, about 3 to 4 minutes.
2. Pour in 1½ cups beef broth and the reserved cornstarch slurry, whisking gently to combine and dissolve any lumps. Scrape up any browned bits from the bottom of the pan for maximum flavor.

7. Thicken and Finish the Gravy

1. Increase heat slightly to bring the mixture to a gentle boil. Once bubbling, cook for 2 minutes, stirring constantly, until the gravy thickens to your desired consistency.
2. If you’re using peas and carrots, stir in 1 cup of frozen vegetables now and let them warm through for another 1–2 minutes.

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Why This Dish Feels Like Home

There’s an undeniable comfort in the marriage of creamy potatoes and savory gravy. Each bite conjures memories of family kitchens, cozy evenings and the simple joy of gathering around a shared meal. By mastering this recipe, you’ll have a versatile, crowd-pleasing favorite in your repertoire—one that warms both stomach and soul. Whether it’s a chilly weeknight or a weekend celebration, beef and gravy with mashed potatoes never fails to deliver classic comfort on a plate.

Why You’ll Love This Recipe

This beef and gravy over mashed potatoes recipe stands out for its:
— Speed and Ease: From start to finish, you’ll spend under 45 minutes in the kitchen using just one pot and one saucepan.
— Adaptability: Swap russets for Yukon Gold, use turkey in place of beef, or add frozen peas and carrots for color and nutrition.
— Flavor Depth: A splash of Worcestershire sauce, a flourish of garlic powder and cracked black pepper, and a flour-thickened gravy combine for satisfying umami notes.
— Make-Ahead Friendly: Both the mash and the gravy hold beautifully in the fridge for up to three days, making this a true weeknight superstar.

Enjoy every creamy, flavorful bite!