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Old Fashioned Ground Beef and Gravy Over Creamy Mashed Potatoes

There is something undeniably healing about a dinner that doesn’t try too hard. We live in a world of complex flavor profiles and deconstructed plating, but sometimes, all you really need is a bowl of something hot, savory, and familiar. This recipe for Ground Beef and Gravy Over Mashed Potatoes—often affectionately called “Hamburger Gravy” or a play on Salisbury steak—is exactly that kind of meal.

It evokes memories of school cafeterias in the best way possible, or dinners at Grandma’s house where the windows were steamed up from the boiling potatoes. It’s rich, salty, and incredibly satisfying. The texture of the glossy, savory brown gravy coating the fluffy, buttery mounds of potatoes is pure comfort food. It’s the culinary equivalent of a weighted blanket on a rainy Tuesday.

Why You’ll Love This

Pantry Staple Hero: You likely have every single ingredient in your kitchen right now. It transforms humble basics into a feast.
Weeknight Speed: The whole meal comes together in about 30 minutes, making it a lifesaver for busy evenings when takeout feels tempting.
Texture Heaven: The contrast between the creamy, smooth potatoes and the chunky, savory beef gravy is satisfying in a stick-to-your-ribs kind of way.
Budget-Friendly: This is an economical meal that feels substantial and generous without breaking the bank.

The Unexpected Fan

I once served this dish to a friend of mine who is a self-proclaimed “foodie.” We’re talking about someone who usually won’t eat beef unless it’s a dry-aged ribeye or a meticulously sourced tartare. I was almost embarrassed to set a bowl of what is essentially “poor man’s stew” in front of him. I apologized in advance for the simplicity. To my surprise, the conversation stopped completely after the first bite. He didn’t just eat it; he cleaned the bowl and asked if there were seconds in the skillet. He told me it reminded him of a meal his aunt used to make when he was a kid, a memory he hadn’t accessed in decades. It was a good reminder that nostalgia often tastes better than luxury.

What Makes It Special

Russet Potatoes: These are the gold standard for mashing because of their high starch content, which yields the fluffiest result.
Butter and Whole Milk: Using these at room temperature (and heating them!) prevents the potatoes from seizing up and becoming gummy.
Beef Broth: This is the backbone of the gravy. It provides that deep, umami flavor that water just can’t replicate.
Cornstarch Slurry: Unlike flour, which can sometimes leave a raw taste if not cooked out long enough, cornstarch creates a glossy, silk-like finish to the gravy very quickly.

Making It Happen

Start by getting your potato game plan ready. Fill your medium pot with water and salt it well—this is your only chance to season the inside of the potato chunks. Drop in your peeled Russets and get that heat up to medium-high. While those are bubbling away (usually 5 to 8 minutes is the sweet spot for fork-tender chunks), you want to prep your dairy. Don’t skip this part: put your butter and milk in a small saucepan over medium heat. You want the butter completely melted and the milk warm. If you pour cold milk into hot potatoes, the starch seizes, and you get a gluey texture. Warm dairy is the secret to restaurant-quality mash.

Once your potatoes are tender, drain them thoroughly. You don’t want any residual water watering down your mash. Mash them up with your tool of choice, then slowly stream in that warm butter-milk mixture. Season it with garlic powder, salt, and pepper. Taste it. It should taste good enough to eat on its own. Cover the pot to keep them warm.

Now, shift your focus to the star of the show: the gravy. First, mix your cornstarch and a quarter cup of cool beef broth in a small bowl until it’s smooth, then set it aside. In a large skillet, brown your ground beef until the pink is gone. Drain the excess grease so the final dish isn’t oily. Add the remaining broth, chopped onions, garlic powder, salt, and pepper to the beef. Let this simmer for about 5 to 10 minutes. This step is crucial because it softens the onions and lets the beef broth reduce slightly, concentrating the flavor.

Finally, bring the skillet heat up a notch. Give your cornstarch slurry a quick whisk (cornstarch settles fast) and slowly pour it into the bubbling beef mixture. Stir constantly. Within about two minutes, you’ll see a magical transformation. The thin liquid will tighten up into a rich, thick gravy that clings to the spoon. That’s when you know it’s ready to ladle over those fluffy potatoes.

You Must Know

The Temperature Trick: Never add cold milk or butter to hot mashed potatoes. It cools the potatoes down too fast and ruins the starch structure. Always heat the dairy first.
Slurry Science: Always mix cornstarch with cold or room-temperature liquid before adding it to a hot pan. If you throw dry cornstarch directly into the hot gravy, it will clump instantly, and you’ll never get the lumps out.
Drain Well: Watery potatoes are the enemy of a good mash. After draining, you can even put the pot back on the low heat for 30 seconds to let any remaining steam escape before mashing.

Serving Ideas

This is a heavy, savory dish, so it benefits from something bright or green on the side to cut through the richness.

Sides: Steamed green beans, sweet peas, or roasted carrots are classic pairings. A simple garden salad with a vinaigrette also works well to cleanse the palate.
Bread: A soft dinner roll or a slice of crusty white bread is perfect for mopping up any extra gravy.
Drinks: An iced tea with lemon brings a nice acidity, or for something stronger, a medium-bodied red wine like a Merlot complements the beef without overpowering it.

Make It Different

Lighten It Up: You can easily swap the ground beef for ground turkey or chicken. Since poultry is leaner, you might want to add a splash of Worcestershire sauce or a pinch of poultry seasoning to boost the savory depth.
Veggie Boost: Stir in a cup of frozen peas and carrots to the gravy during the last few minutes of simmering (before adding the cornstarch) for a pot-pie vibe.
Mushroom & Onion: Sauté sliced mushrooms with the onions for an “earthier” variation that feels a bit more upscale.
Cheesy Mash: Stir a handful of sharp cheddar or parmesan cheese into the potatoes for an extra layer of flavor.

Storage and Reheating

Storage: Store the mashed potatoes and the beef gravy in separate airtight containers in the refrigerator. If stored together, the potatoes will soak up the gravy and become mushy. They will keep for 3 to 4 days.

Reheating: Reheat the gravy in a saucepan over low heat. It will be very thick when cold; add a splash of broth or water to loosen it up as it warms. Reheat the potatoes in the microwave or stovetop with a little extra splash of milk and a pat of butter to revive the creamy texture.

Success Tips

Don’t Over-Mash: When mashing potatoes, stop as soon as they are smooth. Overworking them releases too much starch, turning them into a paste rather than a fluff.
Taste as You Go: Beef broths vary wildly in salt content. Taste your gravy before you add the final salt to ensure you don’t over-season.
Uniform Cuts: Cut your potatoes into equal-sized 1-inch pieces so they cook at the same rate. This prevents having some mushy pieces and some hard chunks.

Frequently Asked Questions

Can I use instant mashed potatoes?

Absolutely. If you are pressed for time, instant potatoes are a great shortcut. To make them taste homemade, use milk instead of water and add a little extra butter.

Can I freeze this recipe?

The beef gravy freezes beautifully for up to 3 months. However, mashed potatoes can sometimes become grainy when frozen and thawed due to the dairy. It is best to freeze the gravy and make fresh potatoes when you are ready to eat.

Why is my gravy too thin?

If the gravy hasn’t thickened after boiling for a few minutes, you may need more cornstarch. Mix another tablespoon of cornstarch with a tablespoon of cold water (do not add powder directly to the pan) and stir it in, then boil for another minute.

Can I make this gluten-free?

Yes, this recipe is naturally very close to gluten-free. The cornstarch is gluten-free, so you just need to ensure your beef broth and spices are certified gluten-free.

What if I don’t have beef broth?

You can use water mixed with beef bouillon cubes or beef base (like Better Than Bouillon). In a pinch, vegetable broth or even chicken broth will work, though the color will be lighter and the beef flavor less intense.

Recipe Card

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4

Category: Dinner

Difficulty: Easy

Cuisine: American

Yield: 4 Bowls

Equipment

medium pot
Small saucepan or small microwaveable bowl
2 whisks
Potato masher or fork
Small bowl
Large skillet
Large wooden spoon

Ingredients

For the Mashed Potatoes

water
1 tablespoon salt (more or less to taste)
2 pounds russet potatoes (peeled, cut into 1-inch pieces; or Yukon gold potatoes)
3 tablespoons butter (at room temperature)
½ cup whole milk (at room temperature)
½ teaspoon garlic powder
salt (to taste)
freshly cracked black pepper (to taste)

For the Ground Beef and Gravy

2 tablespoons cornstarch
¼ cup beef broth (low-sodium if desired)
1 pound ground beef
1 ½ cups beef broth (low-sodium if desired)
½ cup chopped white onion (approximately 1 small onion)
1 teaspoon garlic powder
1 teaspoon salt (more or less to taste)
¼-½ teaspoon freshly cracked black pepper

Instructions

For the Mashed Potatoes

Fill medium pot with water, then add 1 tablespoon salt and stir to incorporate. Once incorporated, add 2 pounds russet potatoes and place pot on stovetop over medium-high heat.
Once water begins to boil rapidly, set timer and boil potatoes 5 to 8 minutes, or until potatoes can be easily pierced with tines of fork.
While potatoes boil, add 3 tablespoons butter and ½ cup whole milk to small saucepan. Place saucepan on stovetop over medium heat. Heat mixture, whisking occasionally, until butter is completely melted.
When potatoes are fork-tender, carefully drain all liquid from pot, then place pot on cool stovetop burner.
Use potato masher or fork to mash potatoes to desired consistency, then gradually stir in butter-milk mixture, making sure to incorporate all liquid into mashed potatoes.
Once combined, season potatoes with ½ teaspoon garlic powder, salt, and freshly cracked black pepper. Stir well to incorporate, then taste and adjust seasonings as needed. Set potatoes aside until ready to serve.

For the Ground Beef and Gravy

Add 2 tablespoons cornstarch and ¼ cup beef broth to small bowl. Whisk ingredients together until smooth and fully combined. Set aside.
Heat large skillet over medium heat. When pan is warm, add 1 pound ground beef. Cook and crumble beef until no longer pink, then drain any liquid from pan and discard.
Add 1 ½ cups beef broth, ½ cup chopped white onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼-½ teaspoon freshly cracked black pepper to skillet with ground beef. Stir gently to incorporate ingredients, then simmer uncovered 5 to 10 minutes or until onion is tender.
When onion has softened, slowly add cornstarch mixture to skillet, whisking gently until fully incorporated. Increase heat under skillet and bring mixture to boil. Once boiling, cook, stirring constantly, 2 minutes or until liquid has thickened to form gravy.

To Serve

Divide mashed potatoes evenly between serving bowls. Top bed of mashed potatoes with ground beef and gravy. Serve warm with extra gravy if desired.

Recipe Notes

Ground Beef: For a lighter dish, use lean ground beef or even ground turkey or ground chicken. Turkey and chicken won’t have as much flavor but you can offset that with the broth and seasonings, or even add bouillon cubes.
Mashed Potatoes: To make this recipe even easier, use instant mashed potatoes instead of homemade.
Gravy: You can use 1-2 cans of beef gravy rather than making your own. That’s usually what my mom did!

Nutrition

Ground Beef and Gravy Over Mashed Potatoes