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Hamburger Gravy Over Mashed Potatoes

There are some meals that prove comfort food doesn’t need to be complicated. Hamburger gravy over mashed potatoes is one of those timeless dishes: browned ground beef simmered in a rich, savory gravy and spooned generously over a mound of creamy mashed potatoes. It is hearty, inexpensive, satisfying, and made with ingredients that are easy to keep on hand.

The secret to making this dish especially delicious is building flavor in layers. Browning the beef properly creates a savory foundation, while onions and garlic add sweetness and depth. A simple flour-and-butter mixture helps create a silky gravy, and beef broth transforms it into a rich sauce that clings beautifully to every bite of potato.

Ingredients

For the Mashed Potatoes

2 pounds potatoes, peeled and cut into chunks
4 tablespoons butter
½ to ¾ cup warm milk
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper

For the Hamburger Gravy

1 pound ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups beef broth
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
Salt to taste
½ teaspoon dried thyme, optional
1 tablespoon chopped fresh parsley, optional

Step-by-Step Method

1. Prepare the Potatoes

Start by peeling the potatoes and cutting them into evenly sized chunks. Keeping the pieces similar in size helps them cook at the same rate.

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil over medium-high heat.

Reduce the heat slightly and cook for about 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.

Drain them thoroughly and return them to the warm pot for a minute or two. This allows excess moisture to evaporate and helps prevent watery mashed potatoes.

2. Mash the Potatoes

Add the butter to the hot potatoes and mash until mostly smooth.

Gradually pour in the warm milk, stirring as you go, until the potatoes reach your preferred consistency. For extra-creamy potatoes, add a little more milk; for thicker mashed potatoes, use less.

Season with salt and black pepper. Taste and adjust the seasoning.

Cover the potatoes and keep them warm while you prepare the gravy.