Ground Beef and Gravy Over Mashed Potatoes

This Ground Beef and Gravy Over Mashed Potatoes is the ultimate expression of comfort food, bringing together creamy, buttery potatoes and rich, savory beef gravy in one hearty dish. It’s a recipe that warms not just the body but also the spirit, evoking memories of family dinners, simple pleasures, and timeless flavors passed down through generations.

The tender potatoes serve as the perfect canvas, soaking up the flavorful gravy made with browned beef, aromatic onions, and a velvety broth. Each bite is satisfying yet familiar, offering the kind of homestyle nourishment that reminds you of cozy evenings and comforting traditions.

This dish is more than just a meal—it’s a reminder that the simplest ingredients, when combined with care, can create something deeply fulfilling and unforgettable.

Why People Will Love Ground Beef and Gravy Over Mashed Potatoes :

Comfort in every bite – The creamy mashed potatoes paired with rich, savory beef gravy deliver a sense of warmth and security, making it the perfect comfort food.

Simple yet indulgent – Made with humble ingredients like potatoes, beef, and onions, yet elevated with buttery creaminess and hearty gravy, this dish feels both rustic and indulgent.

Family-friendly and nostalgic – Reminds many of home-cooked meals from childhood, bringing back a sense of tradition and family togetherness.

Balanced flavors and textures – The softness of the mashed potatoes contrasts beautifully with the hearty texture of the beef and the silky gravy, creating a satisfying harmony.

Versatile and timeless – Whether enjoyed as a weeknight dinner, a Sunday family meal, or even reheated the next day, it’s a dish that never loses its appeal.

Key Ingredients:

Russet or Yukon Gold potatoes – These starchy, fluffy potatoes create the perfect creamy, buttery mash that serves as the comforting base of the dish.

Ground beef – Provides the hearty, savory depth of flavor, making the gravy rich, satisfying, and protein-packed.

Onion and garlic powder – Add aromatic warmth and subtle sweetness, enhancing the flavor complexity of the gravy.

Beef broth – Acts as the foundation of the gravy, infusing it with robust, meaty richness and balancing the overall taste.

Butter and whole milk – Bring creaminess and smoothness to the mashed potatoes, turning them into the ultimate comfort element.

Cornstarch slurry – Ensures the gravy achieves the perfect silky, thick consistency without being heavy.

Expert Tips:

Choose the right potatoes – Russet potatoes give you a light, fluffy mash, while Yukon Golds bring a naturally buttery flavor and creamier texture. Mixing the two can create the best of both worlds.

Warm the milk and butter – Adding warm (not cold) milk and melted butter to the potatoes ensures they absorb the liquid smoothly, preventing a gummy or gluey texture.

Brown the beef deeply – Don’t rush this step. Allow the beef to sear well before breaking it up. Those caramelized bits at the bottom of the pan (fond) are flavor gold for the gravy.

Build layers of flavor – Deglaze the pan properly with broth to capture all the browned bits, then simmer long enough for the onions and garlic to release their sweetness into the gravy.

Master the gravy texture – Add the cornstarch slurry slowly while whisking continuously. This prevents lumps and gives you a glossy, velvety sauce that clings beautifully to the beef and potatoes.

Season in stages – Taste and adjust both the potatoes and the gravy individually before combining, so each component is flavorful on its own.

Rest before serving – Let the finished beef and gravy sit for a couple of minutes off the heat. This helps the flavors meld together and ensures the gravy thickens slightly before ladling it over the potatoes.

Ground Beef and Gravy Over Mashed Potatoes

Ingredients

For the Mashed Potatoes

Water

½ teaspoon salt (adjust to taste)

2 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch pieces

3 tablespoons butter

½ cup whole milk

½ teaspoon garlic powder

Black pepper to taste

For the Ground Beef and Gravy

1 pound ground beef

2 cups beef broth, divided

1 small onion, chopped

1 teaspoon garlic powder

1 teaspoon salt

¼-½ teaspoon black pepper

2 tablespoons cornstarch

Instructions

For the Mashed Potatoes

Fill a medium pot with water, adding salt for seasoning. Bring it to a rapid boil over medium-high heat, then carefully add the chopped potatoes. Cook for 7-8 minutes or until they can be easily pierced with a fork.

While the potatoes are cooking, place the butter and milk in a small saucepan. Heat over medium heat, stirring occasionally, until the butter has melted completely. Alternatively, microwave the butter and milk in short intervals, whisking between each, until smooth.

Once the potatoes are tender, drain them thoroughly and return them to the pot. Mash them using a potato masher or fork to achieve your preferred consistency.

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Gradually pour in the warmed butter-milk mixture, stirring well to combine. Season with garlic powder, salt, and black pepper, mixing until evenly incorporated. Adjust seasoning as needed. Set aside until ready to serve.

For the Ground Beef and Gravy

In a small bowl, combine the cornstarch with ¼ cup of beef broth. Whisk until smooth and set aside.

Heat a large skillet over medium heat. Once hot, add the ground beef and cook, breaking it apart, until fully browned with no pink remaining. Drain any excess grease from the pan.

Pour in 1 ½ cups of beef broth, then add the chopped onion, garlic powder, salt, and black pepper. Stir to combine and let the mixture simmer uncovered for 5-10 minutes until the onions soften.

Once the onions have softened, slowly stir in the cornstarch mixture while whisking continuously. Increase the heat slightly and bring the mixture to a boil. Continue stirring for about 2 minutes until the gravy thickens.

To Serve

Divide the mashed potatoes evenly onto plates or bowls, then generously top with the ground beef and gravy. Serve warm with extra gravy if desired. Enjoy!

Important Notes When Making Ground Beef and Gravy Over Mashed Potatoes:

Potato texture matters – Overcooking potatoes can make them waterlogged, while undercooking leaves them lumpy. Test with a fork; they should pierce easily but not fall apart. Drain well to avoid watery mash.

Avoid overmixing potatoes – Once the butter-milk mixture is added, mash gently. Overworking can activate the starch, making the potatoes gluey instead of fluffy.

Fat balance in gravy – If your beef is very fatty, drain off excess grease before adding broth. Too much fat can make the gravy oily instead of silky.

Broth quality makes a difference – Use a rich, flavorful beef broth (homemade if possible). A weak broth will leave the gravy bland, while a robust one elevates the dish.

Season gradually – Both mashed potatoes and gravy absorb seasoning differently. Add salt and pepper in small increments at each stage, tasting often to avoid over-seasoning.

Cornstarch slurry caution – Always whisk the slurry separately before adding, and stir constantly when incorporating into the hot broth. Adding dry cornstarch directly will clump and ruin the texture.

Resting is key – Let the meatloaf-style gravy rest a few minutes before serving. This allows juices to redistribute and ensures the gravy thickens to the right consistency.

How To Enjoy Ground Beef and Gravy Over Mashed Potatoes After Cooking:

Serve it hot and fresh – This dish shines when enjoyed straight from the stove, while the mashed potatoes are fluffy and the gravy is silky smooth. Letting it cool too long will cause the potatoes to firm up and the gravy to thicken.

Create the perfect plate balance – Start with a generous scoop of mashed potatoes as the base. Use the back of a spoon to create a shallow well, then ladle the beef and gravy into it. This ensures every bite has both creamy potatoes and rich beef.

Pair with complementary sides – Add contrast and freshness with a crisp green salad, buttered green beans, roasted carrots, or steamed broccoli. A side of crusty bread or dinner rolls is also perfect for soaking up extra gravy.

Top for extra comfort – Sprinkle fresh herbs like parsley or chives for brightness. For a heartier touch, add a small pat of butter on the potatoes just before serving—it melts into the gravy and adds extra richness.

Enjoy it family-style – Serve the potatoes in a big bowl and the beef-gravy mixture in another, letting everyone build their own plate. This makes it feel rustic and communal, perfect for a cozy dinner table.

Next-day indulgence – This dish reheats beautifully. Store leftovers in an airtight container and reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the gravy. It’s often even better the next day, as the flavors continue to meld.

Nutrition Information:

Per serving, based on 6 servings from the full recipe:

Frequently Asked Questions:

Can I use a different type of potato besides Russet or Yukon Gold?

Yes! While Russet and Yukon Gold give the fluffiest, creamiest mash, you can also use red potatoes for a creamier, slightly waxy texture. Just keep in mind they won’t be as fluffy but will add a richer flavor.

What can I substitute if I don’t have beef broth?

You can use chicken or vegetable broth, but the flavor will be lighter. For a richer substitute, mix water with 1 teaspoon of Worcestershire sauce or soy sauce per cup to mimic beef broth depth.

Can I make the gravy without cornstarch?

Yes. Instead of cornstarch, you can whisk 2 tablespoons of flour into the beef after browning, then add broth gradually to create a roux-based gravy. This gives a slightly different texture but works just as well.

Is it possible to prepare this meal ahead of time?

Definitely. You can make both the mashed potatoes and beef gravy a day in advance. Store them separately in airtight containers, then reheat gently on the stove or microwave. Add a splash of milk or broth to loosen the texture if needed.

How can I make this dish a little healthier without losing flavor?

Use lean ground beef (90/10 or leaner), reduce the butter in the mashed potatoes, and swap heavy milk with low-fat milk or unsweetened Greek yogurt. You can also add sautéed vegetables (like mushrooms, peas, or carrots) into the gravy for extra nutrients.

How do I prevent the mashed potatoes from turning gluey or gummy?

Mash the potatoes gently with a masher or ricer instead of using a blender or food processor, which overworks the starch. Also, always add warmed milk and butter rather than cold—they absorb better and keep the texture light.

What’s the best way to avoid lumps in the gravy?

Dissolve the cornstarch completely in cold broth before adding it to the hot pan. Whisk constantly while pouring it into the simmering beef mixture to ensure it blends smoothly without clumping.

Can I speed up cooking the potatoes without losing flavor?

Yes. Cut the potatoes into smaller, even chunks (about 1-inch pieces) so they cook faster and evenly. Just avoid boiling them too long, or they may absorb excess water and become watery when mashed.

How can I make the gravy richer and more flavorful?

Brown the ground beef deeply, letting it develop caramelized bits before adding liquid. Deglaze the pan thoroughly by scraping those browned bits with broth or wine. You can also add a splash of Worcestershire sauce or soy sauce for umami depth.

What’s the best way to reheat this dish without drying it out?

For mashed potatoes, reheat with a splash of milk or cream stirred in to restore creaminess. For the beef and gravy, warm it gently on the stove with a bit of extra broth to loosen the sauce. Avoid reheating both together in the microwave, as the potatoes can dry out faster than the gravy.