Introduction

There are some dishes that transcend mere sustenance and become an embrace in a bowl – and mashed potatoes with ground beef gravy is undeniably one of them. This isn’t just a meal; it’s a nostalgic trip to childhood dinners, a comforting hug on a chilly evening, and a hearty answer to any hunger pangs. What makes this classic so beloved? Perhaps it’s the irresistible creaminess of perfectly mashed potatoes, acting as the ideal canvas for a rich, savory gravy. Or maybe it’s the way the two elements perfectly complement each other, creating a symphony of textures and flavors that simply satisfies the soul.

Our recipe today elevates this ultimate comfort food, guiding you to create not just good, but truly exceptional mashed potatoes, paired with a deeply flavorful ground beef gravy that’s anything but bland. Imagine fluffy, buttery potatoes, lovingly prepared, then generously ladled with a thick, robust gravy, teeming with tender ground beef and aromatic seasonings. This isn’t just a quick fix; it’s a meal that feels substantial, satisfying, and utterly delicious. It’s the kind of dish that brings families to the table, encourages lingering conversation, and leaves everyone feeling content.

You’ll absolutely adore this recipe for its straightforward approach and incredible results. It’s surprisingly easy to make, yet delivers a gourmet-level taste that makes it a true crowd-pleaser. Whether you’re looking for a reliable weeknight dinner that the whole family will devour, or a comforting dish to serve on a special occasion, this mashed potatoes and ground beef gravy recipe fits the bill perfectly. It’s versatile, utterly delicious, and destined to become a cherished favorite in your culinary repertoire. Get ready to experience the pure joy of home-cooked comfort!

Nutritional Information

Per serving (approximate values):

• Calories: 620 kcal
• Protein: 35g
• Carbohydrates: 55g
• Fat: 30g
• Fiber: 6g
• Sodium: 850mg

Ingredients

For the Mashed Potatoes:

• 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon salt (for boiling water)
• 1/2 cup whole milk or half-and-half, warmed
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt (for seasoning)
• 1/4 teaspoon black pepper

For the Ground Beef Gravy:

• 1 tablespoon olive oil
• 1 lb lean ground beef (80/20 or 85/15 recommended)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth, low sodium preferred
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley or chives, chopped, for garnish (optional)

Instructions

For the Mashed Potatoes:

1. Prepare the Potatoes: Wash, peel, and cut the potatoes into roughly 1-inch pieces. Cutting them into even sizes ensures they cook uniformly.
2. Boil the Potatoes: Place the cut potatoes in a large pot and cover them with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
3. Drain and Dry: Once tender, thoroughly drain the potatoes using a colander. Return the drained potatoes to the empty hot pot over low heat for 1-2 minutes, shaking occasionally. This step helps to steam off any excess moisture, leading to fluffier mashed potatoes.
4. Mash the Potatoes: Remove the pot from the heat. Add the softened butter to the hot potatoes and mash until mostly smooth. You can use a potato ricer for the fluffiest texture, or a hand masher for a slightly lumpier consistency.
5. Incorporate Dairy and Seasoning: Gradually add the warmed milk or half-and-half, mashing until the desired creaminess is achieved. Be careful not to over-mash. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. Keep warm while you prepare the gravy.

For the Ground Beef Gravy:

1. Brown the Ground Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until evenly browned and no pink remains.
2. Drain Excess Fat: Carefully drain off any excess fat from the skillet. This prevents the gravy from becoming greasy.
3. Sauté Aromatics: Add the finely diced onion to the skillet with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux: Sprinkle the all-purpose flour over the beef and onion mixture. Stir constantly for 1-2 minutes, cooking out the raw flour taste. This creates your roux, which will thicken the gravy.
5. Add Broth Gradually: Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and combined.
6. Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to medium-low. Stir in the Worcestershire sauce, dried thyme, and 1/4 teaspoon black pepper. Let the gravy simmer gently for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
7. Season and Finish: Taste the gravy and adjust salt as needed. Remember that beef broth can be salty, so add judiciously.

Assembly:

1. To serve, spoon a generous mound of the fluffy mashed potatoes onto plates.
2. Create a well in the center of the potatoes, or simply ladle the rich ground beef gravy generously over the top.
3. Garnish with fresh chopped parsley or chives, if desired.

Cooking Tips and Variations

Achieving the perfect mashed potatoes and gravy is all about attention to detail. For your mashed potatoes, always start with cold water when boiling your potatoes; this allows them to cook more evenly from the outside in. Salting the boiling water isn’t just for flavor; it helps season the potatoes from within. When mashing, remember the golden rule: don’t overwork them! Over-mashing can release too much starch, leading to a gummy, unappetizing texture. Warm your dairy (milk or cream) before adding it, as cold dairy can cool down your potatoes and make them harder to incorporate smoothly. For the gravy, ensure you thoroughly brown the ground beef for maximum flavor, and always drain off excess fat to prevent a greasy result. When making the roux, cook the flour for a minute or two to eliminate that raw flour taste. And the critical step for lump-free gravy? Whisk constantly and add your broth gradually!

This classic dish is also incredibly versatile for variations. For the mashed potatoes, consider adding roasted garlic cloves for a deeper, sweeter garlic flavor, or a handful of fresh chopped herbs like rosemary, thyme, or chives for an aromatic twist. A touch of cream cheese or shredded cheddar cheese can create wonderfully cheesy mashed potatoes. For the gravy, you can easily adapt it. Sautéing sliced mushrooms with the onions adds an earthy depth. A pinch of red pepper flakes can introduce a subtle heat for a spicy gravy. For a richer, darker gravy, you can add a splash of red wine after sautéing the aromatics and let it reduce before adding the flour. If you’re looking for a vegetarian option, simply omit the ground beef and use vegetable broth, perhaps adding sautéed mushrooms or lentils for substance.

Storage and Reheating

Both the mashed potatoes and the ground beef gravy store well, making this a fantastic meal prep option or a dish for easy leftovers. Store any leftover mashed potatoes and gravy separately in airtight containers in the refrigerator for up to 3-4 days. It’s best to keep them apart to maintain their individual textures and flavors.

To reheat the mashed potatoes, the best method is gently on the stovetop. Place them in a saucepan over low heat, adding a splash of milk or cream and a small pat of butter. Stir frequently until heated through and creamy again. Avoid high heat, which can dry them out or scorch them. You can also microwave them in a microwave-safe bowl, stirring occasionally, until hot. For the gravy, reheat it in a saucepan over medium-low heat, stirring frequently. If it has thickened too much, add a splash of beef broth or water to thin it to the desired consistency. Ensure both components are heated thoroughly to an internal temperature of 165°F (74°C) before serving.

Frequently Asked Questions

Can I use different types of potatoes for mashed potatoes?

While Russet and Yukon Gold potatoes are highly recommended for their starchy texture (Russet for fluffiness, Yukon Gold for creaminess), you can experiment with other varieties. However, waxy potatoes like red or new potatoes tend to produce a gummier mash due to their lower starch content. If you use them, be extra careful not to over-mash.

My gravy is too thin/thick. How do I fix it?

If your gravy is too thin, you can thicken it by making a slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then whisk it into the simmering gravy. Let it cook for another minute or two until thickened. If your gravy is too thick, simply whisk in a little more beef broth or water, a tablespoon at a time, until it reaches your desired consistency.

Can I make the gravy ahead of time?

Absolutely! The ground beef gravy can be made a day or two in advance. Prepare it as directed, let it cool completely, then store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop, adding a splash of broth or water if it has thickened too much during storage.

What can I do with leftover mashed potatoes and gravy?

Leftovers are fantastic! You can repurpose them in many ways. A classic is to make a quick shepherd’s pie by topping a layer of vegetables and leftover gravy/beef mixture with mashed potatoes and baking until golden. You can also serve the gravy over toast for a simple, comforting meal, or use leftover mashed potatoes as a base for potato cakes, frying them until crispy.