Ground beef gravy over mashed potatoes brings two familiar comfort food favorites together in one satisfying dinner. Tender russet potatoes make a creamy base for browned beef and onion in a savory, broth-based gravy.
The recipe keeps its flavors simple, so the beef, onion, and black pepper come through clearly. As you cook, pay attention to the texture of both parts: the potatoes should mash smoothly, and the gravy should be thick enough to cling to the spoonfuls beneath it.
Why russet potatoes work well here
Russet potatoes become tender enough to mash into a soft, fluffy base. Cutting them into evenly sized chunks helps them cook at a similar pace, while salting the cooking water seasons them throughout. Check for tenderness before draining; potatoes that are still firm can leave lumps when mashed.
Once drained, return the potatoes to the warm pot before adding butter and whole milk. Mash until creamy, stopping when the texture suits you. Overworking mashed potatoes can make them dense, so use a gentle hand and avoid continuing once the chunks have broken down. The added butter brings richness, while milk helps create a smooth consistency.
Build a savory, beefy gravy
Browning the ground beef with finely chopped yellow onion gives the gravy its hearty base. Break the meat into small pieces as it cooks so the onion and beef are distributed through each spoonful. Draining excess fat helps keep the finished gravy from feeling greasy; leave the amount called for on the recipe card so the flour can cook with the beef.
Stirring flour into melted butter creates the thickening base. Let it cook as directed before gradually adding low-sodium beef broth. Adding the broth gradually and stirring helps the mixture blend smoothly. Garlic powder, black pepper, and kosher salt round out the savory flavor without taking attention away from the beef and onion.
Aim for a gravy that pours and clings
The gravy thickens as it simmers, so stir occasionally and watch its consistency. You want it to coat the beef and spoon over the potatoes without turning stiff. If it thickens before serving, stir in a splash of beef broth until it reaches the consistency you prefer.
Taste the gravy before serving and adjust its seasoning with the listed kosher salt if needed. Spoon it over the mashed potatoes so the creamy base and savory beef stay together in each bite. Keeping the gravy and potatoes distinct in texture is part of what makes this simple comfort food so appealing.
Frequently Asked Questions
How can you keep the mashed potatoes from turning lumpy?
Cut the russet potatoes into evenly sized chunks and cook them until very tender before draining. Mash them with the butter and milk while they are still warm, using a gentle hand and stopping when the texture is creamy.
Why is flour added to the beef and butter?
The flour helps thicken the beef broth into gravy. Stir it into the melted butter and browned beef as directed, then add the broth gradually while stirring so it blends into a smooth sauce around the meat and onion.
What should you do if the gravy gets too thick?
Stir in a splash of beef broth until the gravy reaches the consistency you like. Add it gradually and keep stirring, since the gravy can thicken as it simmers and you want it to spoon easily over the mashed potatoes.
Ground Beef Gravy over Mashed Potatoes
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings17
minutes28
minutes595
kcal32
minutesTender mashed potatoes are topped with a savory gravy made from browned ground beef, onion, and beef broth. It’s a simple, filling American comfort food dinner.
Ingredients
- Mashed potatoes
2 lb russet potatoes, peeled and cut into 1-inch chunks
1 tsp kosher salt for the cooking water
4 tbsp unsalted butter
1/2 cup whole milk
1/2 tsp kosher salt
- Ground beef gravy
1 lb 85% lean ground beef
1 small yellow onion, finely chopped
1 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups low-sodium beef broth
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp kosher salt
Directions
- Put the potatoes in a large pot and cover with water by about 1 inch. Add 1 teaspoon kosher salt, bring to a boil, and cook for 15 minutes, or until the potatoes are very tender.
- While the potatoes cook, heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for about 7 minutes, breaking up the beef as it browns, until the beef reaches 160°F. Drain excess fat, leaving about 1 tablespoon in the skillet.
- Add 1 tablespoon butter to the skillet. When melted, stir in the flour and cook for 1 minute. Gradually stir in the beef broth, then add the garlic powder, pepper, and 1/2 teaspoon kosher salt. Simmer for 5 minutes, stirring occasionally, until the gravy thickens.
- Drain the potatoes and return them to the pot. Add 4 tablespoons butter, the milk, and 1/2 teaspoon kosher salt. Mash until creamy, then spoon the ground beef gravy over the potatoes and serve.
Notes
- If the gravy thickens before serving, stir in a splash of beef broth until it reaches your preferred consistency.
