Name: Beef and Gravy with Mashed Potatoes: The Ultimate Comfort Dish
Ingredients: 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; 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

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

Cook Mode Prevent your screen from going dark

Instructions

1. Boil the Potatoes

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.
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

While the potatoes cook, combine 3 tablespoons of room-temperature butter and ½ cup of room-temperature whole milk in a small saucepan.
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

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.
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.
Gradually pour in the warm butter-milk mixture, stirring continuously until fully incorporated and creamy.
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

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

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.
If the meat releases excess grease, carefully drain off all but about 1 tablespoon.

6. Sauté Onions and Build the Gravy Base

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.
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

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.
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.