This recipe for ground beef and gravy over mashed potatoes is the kind of dish that stops the clock in our house. It has been passed down through generations of my family and became my go-to during busy weeks when everyone wanted something warm, filling, and familiar. I first learned this version from my mother on a rainy evening when pantry staples and a pound of meat needed to be transformed into something memorable. The result was deeply satisfying: tender potatoes whipped creamy with butter and milk, and a glossy, savory gravy studded with sweet onion and seasoned just enough to make everyone ask for seconds.

What makes this dish special is its simplicity and the comfort it delivers. The texture contrast between smooth mashed potatoes and slightly chunky beef gravy is endlessly comforting. It is also forgiving: use lean beef for a lighter bowl or ground turkey if you prefer. My family always gathered around the table with steaming bowls, and the little ones scraped the bottoms clean. If you want a weeknight classic that feels like a hug on a plate, this is it.

Ingredients

• Russet potatoes: 2 pounds peeled and cut into 1-inch pieces. Choose firm, dry potatoes for fluffy mash. Russets absorb water well and become light when mashed; Yukon Golds work if you prefer a naturally creamier texture.
• Salt for boiling: 1 tablespoon. Salting the cooking water seasons the potatoes through and gives the mashed result better depth of flavor.
• Butter: 3 tablespoons at room temperature. Unsalted butter lets you control final seasoning; choose a high-quality brand for richness.
• Whole milk: 1/2 cup at room temperature. Warming the milk and butter together helps them incorporate smoothly into the potatoes without cooling them down.
• Garlic powder: 1/2 teaspoon. A small amount adds rounded savory background without overpowering the potatoes.
• Freshly cracked black pepper and salt: To taste when finishing the mash; start light and adjust.
• Cornstarch: 2 tablespoons to thicken the gravy. Make a smooth slurry with a little beef broth first to avoid lumps.
• Beef broth: 1 3/4 cups total (1/4 cup for the slurry and 1 1/2 cups for the gravy). Use low-sodium if you want better control over final salt levels.
• Ground beef: 1 pound. Use 80/20 for the most traditional flavor, or 90/10 for a leaner bowl. Brown thoroughly and drain any excess fat.
• White onion: 1 small, chopped (about 1/2 cup). Cook until translucent to add natural sweetness to the gravy.
• Garlic powder (for gravy): 1 teaspoon to build savory depth.
• Salt and freshly cracked black pepper for seasoning: 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper; adjust to taste.

Instructions

Prepare the potatoes: Fill a medium pot with cold water, add 1 tablespoon of salt, then add the 2 pounds of peeled, cut russet potatoes. Bring to a rapid boil over medium-high heat. Once boiling, set a timer and cook the potatoes until a fork pierces them easily, about 5 to 8 minutes depending on piece size. Drain well and return the pot to a cool burner so the residual heat does not overcook them. Warm the dairy: While potatoes cook, combine 3 tablespoons of butter and 1/2 cup whole milk in a small saucepan. Warm gently over medium heat, whisking occasionally, until the butter melts and the mixture is uniformly warm. This step keeps the mashed potatoes hot and prevents the butter from congealing when added. Mash and season: Use a potato masher or sturdy fork to mash the drained potatoes to your desired consistency. Gradually stir in the warm butter-milk, ensuring everything absorbs evenly. Season with 1/2 teaspoon garlic powder, salt, and freshly cracked black pepper to taste. Taste and adjust before setting aside, keeping the mash warm until serving. Make cornstarch slurry: In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup beef broth until completely smooth and free of lumps. This slurry will thicken the gravy without creating lumps when added to hot liquid. Brown the meat: Heat a large skillet over medium heat and add 1 pound ground beef. Cook, crumbling with a wooden spoon, until no pink remains. Drain excess fat from the pan for a cleaner-tasting gravy. Build the gravy: Add 1 1/2 cups beef broth, 1/2 cup chopped white onion, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 to 1/2 teaspoon freshly cracked black pepper to the browned beef. Simmer uncovered for 5 to 10 minutes until the onion softens and the flavors meld. Thicken and finish: Slowly whisk the cornstarch slurry into the skillet, increasing the heat to bring the mixture to a boil. Stir continuously and boil for about 2 minutes until the gravy thickens and becomes glossy. Taste and adjust seasoning if necessary. Serve: Divide mashed potatoes among bowls, spoon the ground beef and gravy over the top, and serve immediately with additional cracked pepper or a pat of butter if desired.

Storage Tips

Store cooked components separately for best texture. Keep mashed potatoes in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat or in the microwave, stirring and adding a splash of milk or butter to refresh them. The gravy with beef will last 3 to 4 days refrigerated. For longer storage, freeze both components in meal-sized portions for up to 3 months. Use freezer-safe containers and label with date. Thaw overnight in the refrigerator before reheating, and stir well to recombine.

Ingredient Substitutions

For a lighter bowl, swap 1 pound ground beef for 1 pound ground turkey or chicken; increase the aromatic onion and salt slightly to boost flavor. If you prefer, replace cornstarch with an equal measure of all-purpose flour mixed into softened butter to make a roux, but note the change in thickening properties and flavor. Use milk alternatives such as oat or almond milk in the mashed potatoes for a dairy-free option, and substitute olive oil for butter in the mash if needed. Instant mashed potatoes are a valid shortcut—follow package directions and stir in butter and milk for extra richness.

Serving Suggestions

Serve bowls with a simple side of steamed green beans or a crisp green salad to cut through the richness. A spoonful of pickled vegetables or a tart apple slaw on the side adds brightness. For a heartier meal, top the beef and gravy with sautéed mushrooms or caramelized onions. Garnish with chopped fresh parsley for color and a fresh herbal note. This dish also pairs well with a cold beer or a medium-bodied red wine.

Cultural Background

This type of meat-and-potatoes bowl is rooted in practical, home-cooking traditions across American and European households where affordable cuts and pantry staples needed to be transformed into filling meals. Gravy functions as both sauce and seasoning, and many regional families developed their own versions—some use pan drippings, others rely on broth and thickening agents. The dish embodies home economy and comfort, often appearing on weeknight tables and at casual gatherings.

Seasonal Adaptations

In colder months, add roasted root vegetables or a sprinkle of smoked paprika to the gravy for a cozy flavor. In spring and summer, lighten the mash by using new potatoes and folding in a little sour cream and chopped chives. For holiday variations, stir in roasted garlic or grated cheddar into the mash and finish the gravy with a splash of red wine for depth.

Meal Prep Tips

Prepare the mashed potatoes and gravy separately and store in microwave-safe containers for grab-and-go weeknight dinners. Portion into four containers for easy reheating; add a small container with extra broth or milk to refresh the texture during reheating. Cook the ground beef ahead of time and store without broth for up to 4 days; add broth and thicken just before serving. This approach saves time and keeps flavors vibrant.

Share a warm bowl with family or friends and enjoy the easy comfort that this dish brings. It’s adaptable, forgiving, and always welcomed at the table.