Of course! This is the ultimate comfort food meal—creamy mashed potatoes smothered in a rich, savory ground beef gravy. It’s like a deconstructed shepherd’s pie, and it’s absolutely delicious.
Here’s a recipe that will give you flavorful, hearty results every time.
The Secret to the Best Mashed Potatoes & Gravy
· Season the Potatoes in Stages: Salt the water, then season again when adding butter and cream. This builds layers of flavor.
· Use Starchy Potatoes: Russet or Yukon Gold potatoes are perfect. Russets are fluffy, while Yukon Golds are naturally buttery and creamy.
· Heat Your Dairy: Always warm your milk/cream and melted butter before adding them to the hot potatoes. This prevents the potatoes from becoming gummy and helps them absorb the fat better.
· Build Flavor in the Gravy: Sautéing the aromatics (onion, garlic) and browning the meat properly creates a deep, fond (the browned bits) at the bottom of the pan, which is the foundation of your gravy’s flavor.
Creamy Mashed Potatoes with Savory Ground Beef Gravy
This is a complete, satisfying meal in a bowl.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4-6
Ingredients
For the Mashed Potatoes:
· 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
· 1/2 cup (1 stick) unsalted butter, melted
· 1/2 to 3/4 cup warm whole milk or heavy cream
· 1/2 cup sour cream (optional, for extra tang and creaminess)
· Salt and white pepper (or black pepper) to taste
For the Ground Beef Gravy:
· 1 lb ground beef (80/20 is ideal for flavor)
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 2 cups beef broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for umami)
· 1/2 tsp dried thyme or rosemary
· 1 cup frozen peas and carrots (optional, for color and nutrition)
· Salt and freshly ground black pepper to taste
· 2 tbsp chopped fresh parsley, for garnish
Instructions
Part 1: Make the Mashed Potatoes
- Cook the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain and Steam Dry: Drain the potatoes completely in a colander. Return them to the hot pot and let them sit for a minute over the warm, turned-off burner. This allows excess moisture to evaporate.
- Mash and Combine: Using a potato ricer, food mill, or hand masher, mash the potatoes until smooth.
- Cream Them Up: In a small saucepan, gently warm the milk/cream and melt the butter together. Gradually fold the warm butter/cream mixture into the potatoes. If using, fold in the sour cream. Season generously with salt and pepper. Cover and set aside.
Part 2: Make the Ground Beef Gravy
- Brown the Beef: In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon. Cook until well-browned, about 5-7 minutes. Do not drain the fat (it adds flavor!).
- Sauté Aromatics: Add the diced onion to the beef and cook for 4-5 minutes until softened. Add the minced garlic and cook for one more 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 will thicken your gravy.
- Deglaze and Simmer: Slowly pour in the beef broth while scraping the bottom of the pan with a wooden spoon to lift all the browned bits. Add the Worcestershire sauce, soy sauce (if using), and dried thyme.
- Thicken the Gravy: Bring the mixture to a simmer. It will thicken considerably as it cooks. Let it simmer for 5-7 minutes, stirring occasionally, until it reaches a rich gravy consistency. If using frozen peas and carrots, add them in the last 3 minutes of cooking.
- Final Seasoning: Taste the gravy and adjust seasoning with salt and plenty of black pepper.
To Serve:
Spoon a generous portion of the creamy mashed potatoes into a bowl. Make a well in the center and ladle the hot ground beef gravy over the top. Garnish with fresh parsley.
Tips for Success & Variations
· For Extra Creamy Potatoes: For the smoothest texture, use a potato ricer. For a more rustic texture, a hand masher is perfect. Avoid using a food processor, as it can make the potatoes gluey.
· Gravy Too Thick? Add a splash more beef broth or water until it reaches your desired consistency.
· Gravy Too Thin? Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering gravy and let it cook for a minute until thickened.
· Add Cheese: Stir in 1/2 cup of shredded cheddar cheese into the mashed potatoes for a cheesy twist.
· Make it “Shepherd’s Pie Style”: Transfer the mashed potatoes to a piping bag fitted with a large star tip and pipe them over the beef gravy in a baking dish. Broil for 2-3 minutes until the tips are golden brown.
· Vegetable Variations: Feel free to add other vegetables to the gravy, like diced mushrooms (sauté with the onions) or a cup of frozen corn.
This is the kind of meal that warms you up from the inside out. Enjoy