🥔 Mashed Potatoes with Ground Beef Gravy
Serves 4–6 | Prep: 10 min | Cook: 20–25 min | Total: ~30 min
🛒 Ingredients
For the Mashed Potatoes:
2 lbs potatoes (Yukon Gold or Russet work best)
½ cup milk (warmed)
¼ cup butter
Salt & pepper to taste
For the Ground Beef Gravy:
1 lb ground beef (85% lean for flavor)
1 medium onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour (for thickening)
2 cups beef broth (low-sodium preferred)
1 tbsp Worcestershire sauce (umami magic!)
1 tsp dried thyme (optional but delicious)
1 cup frozen peas and carrots (optional – adds color & nutrition)
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Potatoes
Peel and quarter potatoes.
Place in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil and cook 15–20 minutes, until fork-tender.
Drain well.
Mash with milk, butter, salt, and pepper until smooth and creamy.
Cover and keep warm.
💡 Pro Tip: Warm the milk first — prevents lumps and keeps mash fluffy!
2️⃣ Brown the Ground Beef
In a large skillet over medium heat, cook ground beef until browned and crumbled.
Drain excess fat if desired (leave a little for flavor).
3️⃣ Sauté Onions & Garlic
Add diced onion to the skillet. Cook 3–5 minutes until soft and translucent.
Stir in minced garlic and cook 30 seconds until fragrant.
4️⃣ Make the Gravy
Sprinkle flour over the beef mixture. Stir well and cook 1–2 minutes to remove raw flour taste.
Gradually pour in beef broth, stirring constantly to prevent lumps.
Add Worcestershire sauce, thyme, salt, and pepper.
Simmer 5–7 minutes, stirring occasionally, until gravy thickens.
5️⃣ Add Veggies (Optional)
Stir in frozen peas and carrots and heat through (~2–3 mins).
Taste and adjust seasoning — maybe a little more pepper or a dash of soy sauce for depth.
6️⃣ Serve & Enjoy
Spoon hot mashed potatoes onto plates or into bowls.
Ladle generous amounts of hot beef gravy over the top.
Garnish with chopped parsley.
Serve immediately while warm and comforting.
🍴 Serving Ideas: Pair with green beans, roasted broccoli, or a crisp salad.
🌈 Variations & Pro Hacks
🌱 Vegetarian Version: Swap beef for lentils or plant-based crumbles + mushroom broth
🌶️ Spicy Kick: Add red pepper flakes, diced jalapeños, or a splash of hot sauce
🧀 Cheesy Upgrade: Stir ½ cup shredded cheddar into the mashed potatoes
🍠 Flavor Boost: Use Yukon Golds — naturally buttery and creamy
🧊 Make-Ahead Friendly: Both components reheat beautifully! Store separately in fridge up to 4 days
❄️ Freeze the Gravy: Cool completely and freeze in portions up to 3 months — thaw and reheat on stove
🧠 Why This Gravy Works So Well
The secret is the roux method: cooking flour with fat (from the beef) before adding liquid. This eliminates clumping and creates a silky, restaurant-style gravy that clings perfectly to every spoonful of potato.
And thanks to Worcestershire sauce, there’s a deep umami richness that makes each bite more addictive than the last.
❤️ Final Thought: Sometimes, Simple Is Everything
This dish doesn’t need truffle oil or foie gras to be special. What it does have is heart: the kind of meal your mom made after a long day, or your grandma served in her cozy kitchen.
It’s proof that good food doesn’t have to be complicated — just honest, warm, and made with care.
So grab a spoon, pile it high, and savor the kind of comfort only mashed potatoes and meaty gravy can bring.
Because tonight, dinner isn’t just fed.
It’s felt. 💛