Instructions
Step 1: Cook the Potatoes Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender. They should break apart easily when pierced.
Step 2: Brown the Ground Beef While the potatoes cook, heat vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and no longer pink. Don’t drain the fat yet – you’ll use some of it for flavor in the gravy.
Step 3: Sauté the Aromatics Push the beef to the sides of the skillet and add the diced onion to the center. If there’s excessive fat (more than 2-3 tablespoons), drain some off. Cook the onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring everything together.
Step 4: Create the Roux Sprinkle the flour over the beef and onion mixture, stirring constantly to coat everything evenly. Cook for 2-3 minutes, stirring frequently. This cooks out the raw flour taste and creates the base that will thicken your gravy. The mixture should look slightly paste-like.
Step 5: Build the Gravy Gradually pour in the beef broth while stirring continuously to prevent lumps from forming. Add the Worcestershire sauce, onion powder, garlic powder, thyme, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low. Let it simmer for 8-10 minutes, stirring occasionally, until the gravy thickens to your desired consistency. It should coat the back of a spoon nicely. Taste and adjust seasoning with salt and pepper.
Step 6: Mash the Potatoes Drain the cooked potatoes thoroughly and return them to the hot pot. Let them sit for a minute to steam dry – this prevents watery mashed potatoes. Add the butter and let it melt, then add the warm milk and sour cream. Mash with a potato masher until smooth and creamy, or use a hand mixer for extra fluffy potatoes. Season with salt and pepper to taste. Fold in the chopped chives if using.
Step 7: Assemble and Serve Spoon generous portions of mashed potatoes onto plates or into bowls. Create a well in the center and ladle the hot ground beef gravy over the top, allowing it to pool in the middle and cascade down the sides. Serve immediately while everything is hot and steaming.
Serving Suggestions
This dish is a meal on its own, but pairs beautifully with simple sides. Serve with buttered corn, green beans, glazed carrots, or a crisp garden salad. Dinner rolls or biscuits are perfect for soaking up extra gravy. For a complete comfort food experience, add a side of coleslaw or pickled vegetables for contrast.
Storage Tips
Store the mashed potatoes and gravy separately in airtight containers in the refrigerator for up to 4 days. Reheat the mashed potatoes in the microwave, adding a splash of milk to restore creaminess. Reheat the gravy in a saucepan over medium heat, stirring frequently and adding a bit of broth if it’s too thick.
Pro Tips
For ultra-creamy mashed potatoes, use a ricer instead of a masher. Don’t overmix or they’ll become gluey. Warming the milk before adding prevents the potatoes from cooling down too much. For a richer gravy, add a tablespoon of butter at the end. You can also stir in sliced mushrooms or peas to the gravy for extra vegetables. Leftover gravy is fantastic over biscuits, toast, or rice the next day.
