Ingredients
For the Creamy Mashed Potatoes (makes a big batch):
• 3–4 lbs (about 1.5–2 kg) russet or Yukon gold potatoes, peeled and cut into large chunks
• ½ cup (1 stick / 115g) butter, plus extra for serving
• 1–1½ cups (240–360 ml) warm milk or cream (start with 1 cup and add more for creaminess)
• Salt and black pepper, to taste
• Optional: ½ tsp garlic powder or a handful of grated cheddar for extra flavor
For the Ground Beef & Gravy (rich and flavorful):
• 2 lbs (900g) ground beef (mince; 80/20 or leaner if preferred)
• 1 large onion, finely diced
• 3–4 garlic cloves, minced
• 2 medium carrots, diced (optional, for sweetness and texture)
• 3–4 tbsp all-purpose flour (for thickening the gravy)
• 4 cups (1 liter) beef broth (low-sodium if you want to control salt)
• 2 tbsp Worcestershire sauce
• 1–2 tsp fresh rosemary or thyme (or ½–1 tsp dried; rosemary pairs great here)
• 1–2 beef bouillon cubes or extra stock for deeper flavor (optional)
• Salt and black pepper, to taste
• Optional add-ins: 1 cup frozen peas or mixed veggies, a splash of red wine, or a dash of tomato paste for umami
Instructions
1 Make the Mashed Potatoes:
◦ Place potato chunks in a large pot, cover with cold water, add a big pinch of salt, and bring to a boil.
◦ Reduce heat and simmer 15–20 minutes until fork-tender.
◦ Drain well, then return to the pot over low heat for a minute to evaporate excess moisture.
◦ Mash with butter, warm milk/cream, salt, pepper (and garlic powder/cheese if using) until smooth and creamy. Add more milk if needed for fluffiness. Cover and keep warm.
2 Cook the Ground Beef & Make the Gravy:
◦ In a large skillet or pot over medium-high heat, brown the ground beef, breaking it up with a spoon. Cook until no pink remains (about 8–10 minutes). Drain excess fat if there’s a lot.
◦ Add diced onion (and carrots if using) and cook 5–7 minutes until softened.
◦ Stir in minced garlic and cook 1 minute until fragrant.
◦ Sprinkle flour over the mixture, stir well, and cook 1–2 minutes to remove raw flour taste.
◦ Slowly pour in beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, herbs, bouillon (if using), salt, and pepper.
◦ Bring to a simmer, then reduce heat to medium-low. Cook 10–15 minutes, stirring occasionally, until the gravy thickens to a rich, spoonable consistency. (If too thick, add a splash more broth; if too thin, simmer longer or add a cornstarch slurry: 1 tbsp cornstarch + 2 tbsp cold water.)
◦ Taste and adjust seasoning—more Worcestershire for depth, salt/pepper as needed. Stir in frozen peas/veggies in the last 5 minutes if desired.
3 Assemble & Serve:
◦ Spoon a big pile of hot mashed potatoes into bowls.
◦ Ladle generous amounts of the beef and gravy right over the top.
◦ Add extra butter on the potatoes, fresh herbs, or cracked black pepper if you like.
◦ Dig in while it’s steaming hot!
This is ultimate comfort—creamy, savory, and filling. Total time: about 45–60 minutes. Leftovers reheat beautifully (add a splash of broth to loosen the gravy). Enjoy,
Creamy Mashed Potatoes with Savory Ground Beef Gravy
