Of course! This is the ultimate comfort food dish. It’s essentially a deconstructed shepherd’s pie, and it’s absolutely delicious.
Here’s a classic, foolproof recipe for creamy mashed potatoes with a rich and savory ground beef gravy.
Creamy Mashed Potatoes with Rich Ground Beef Gravy
This recipe is broken down into two parts: the potatoes and the gravy. You can make the gravy while the potatoes are boiling.
Ingredients
For the Mashed Potatoes:
· 2 lbs (about 1 kg) russet or Yukon Gold potatoes, peeled and quartered
· 1/2 cup (120 ml) warm whole milk or half-and-half
· 1/4 cup (60 g) unsalted butter
· 1/2 cup (50 g) sour cream or cream cheese (optional, for extra creaminess)
· Salt and white pepper (or black pepper) to taste
For the Ground Beef Gravy:
· 1 lb (450 g) ground beef (80/20 is ideal for flavor)
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 2 tablespoons all-purpose flour
· 2 cups (480 ml) beef broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for depth of color)
· 1/2 teaspoon dried thyme or Italian seasoning
· Salt and black pepper to taste
· 1 tablespoon olive oil or vegetable oil
Optional Garnish:
· Chopped fresh parsley or chives
Instructions
Part 1: The Perfect Mashed Potatoes
- Cook the Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain and Dry: Drain the potatoes thoroughly in a colander. Return them to the hot pot for a minute over low heat, shaking gently. This helps evaporate any excess moisture, making for fluffier potatoes.
- Mash: Mash the potatoes with a potato masher or ricer until smooth.
- Combine & Cream: Add the butter and mix until melted and incorporated. Gradually add the warm milk and sour cream (if using), stirring vigorously until the potatoes are light and creamy. Season generously with salt and pepper. Cover and set aside.
Part 2: The Savory Ground Beef Gravy
- Brown the Beef: Heat the oil in a large skillet or sauté pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink. For the best flavor, let it get a little browned and crispy in spots.
- Sauté Aromatics: Add the chopped onion to the skillet and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the beef and onion mixture. Stir constantly and cook for 1-2 minutes to eliminate the raw flour taste. This is the base of your gravy.
- Deglaze and Simmer: Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce, soy sauce (if using), and dried thyme. Bring the mixture to a simmer.
- Thicken the Gravy: Reduce the heat to low and let the gravy simmer for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency. If it gets too thick, add a splash more broth or water. Taste and season with salt and black pepper.
To Serve:
Spoon a generous portion of the creamy mashed potatoes onto a plate or bowl. Make a well in the center and ladle the hot ground beef gravy over the top. Garnish with fresh parsley or chives.
Tips for the Best Results:
· Potato Choice: Yukon Gold potatoes are naturally buttery and creamy, while Russets make a fluffier mash. Both are excellent.
· Warm Your Dairy: Always warm your milk/cream before adding it to the potatoes. Cold milk can make the potatoes gummy.
· Don’t Over-mix: For the fluffiest potatoes, avoid using a hand mixer or food processor, which can release too much starch and make them gluey. A hand masher or ricer is best.
· Gravy Consistency: If your gravy is too thin, let it simmer a bit longer. If it’s too thick, thin it with a little more beef broth.
· Customize It: Feel free to add other vegetables to the gravy. Diced carrots, celery, or peas (added in the last few minutes of cooking) are wonderful additions.
· Cheesy Twist: Stir some shredded cheddar cheese into the mashed potatoes for a decadent cheesy mash.
Enjoy your hearty, comforting meal