Hearty Hamburger Gravy and Mashed Potatoes (Print Version)

Comforting Hamburger Gravy and Mashed Potatoes recipe. Rich, savory gravy over creamy spuds. Easy, satisfying weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten (can be made gluten-free with GF flour)

# Ingredients:

→ For the Creamy Spuds

01 - 2 lbs Russet or Yukon Gold potatoes, peeled and chopped
02 - 1/2 cup whole or 2% milk, warmed
03 - 4 tbsp unsalted butter
04 - Salt and black pepper to taste

→ For the Savory Gravy

05 - 1 lb ground beef (80/20 or 85/15)
06 - 1 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 2 cups low-sodium beef broth
10 - 1 tbsp Worcestershire sauce
11 - Salt and black pepper to taste

→ Flavor Boosters

12 - Pinch of smoked paprika (optional, for the gravy)

→ Finishing Touches

13 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, let's get those potatoes ready for your Hamburger Gravy and Mashed Potatoes. Peel and chop your potatoes into even-sized chunks, about 1-inch pieces. This helps them cook evenly. Toss them into a large pot, cover with cold water by about an inch, and add a generous pinch of salt. I always forget to salt the water, oops, but it makes a difference! Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. You want them soft, not falling apart.
02 - While the potatoes are doing their thing, grab a large skillet and heat it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s beautifully browned and no longer pink, about 5-7 minutes. Drain off most of the excess fat, but leave a little behind for flavor – that's crucial for the roux. I once drained too much and the gravy was a little sad, so don't do that!
03 - Reduce the heat to medium. Toss in your finely chopped onion and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant – oh, the smell is just heavenly! Sprinkle the flour over the beef and veggies, stirring constantly for about 1-2 minutes. This cooks out the raw flour taste and creates your roux. It’ll smell toasty, a good sign!
04 - Slowly pour in the beef broth, whisking constantly to prevent lumps. Add the Worcestershire sauce, a good pinch of salt, and a few grinds of black pepper. Bring the gravy to a gentle simmer, stirring occasionally, until it thickens to your liking, about 5-7 minutes. It should coat the back of a spoon. If it gets too thick, a splash more broth helps. This is where the magic happens, watching it transform!
05 - Once your potatoes are tender, drain them thoroughly. Return them to the hot pot to let any residual water evaporate for a minute or two – this helps prevent watery mash. Add the milk, butter, and another pinch of salt and pepper. Mash them with a potato masher until smooth and creamy. I like a few small lumps for texture, but you do you! Taste and adjust seasoning here, it’s important. Sometimes I get distracted and forget the butter, then I have to mash it in later, which is a bit of a mess!
06 - Now for the best part! Spoon generous dollops of those creamy mashed potatoes onto plates. Ladle that rich, savory Hamburger Gravy and Mashed Potatoes right over the top. It should look absolutely glorious, with that beautiful glossy gravy cascading over the fluffy white potatoes. A sprinkle of fresh parsley is a nice touch if you have it. Get ready for some serious comfort!

# Notes:

01 - Always add your flour to the cooked ground beef and onions *before* adding liquid. This creates a proper roux and avoids lumpy gravy, a mistake I learned the hard way!
02 - Store gravy and mashed potatoes separately if possible; it helps maintain texture when reheating.
03 - If you're out of beef broth, chicken broth works, but beef really gives that rich, umami flavor.
04 - A sprinkle of fresh parsley at the end adds a lovely pop of color and freshness.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - potato masher
04 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 28g

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