- Cook the potatoes: Place the peeled, cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Brown the beef: While the potatoes cook, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain excess grease if necessary.
- Add the onion and garlic: Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Make the gravy: Reduce the heat to medium and add the butter. Once melted, sprinkle in the flour and stir continuously for about 1 minute.
- Add the broth: Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper.
- Simmer: Bring the mixture to a gentle simmer. Cook for 5–8 minutes, stirring occasionally, until the gravy becomes thick and rich. If it gets too thick, add a splash of beef broth.
- Mash the potatoes: Drain the cooked potatoes well and return them to the warm pot. Add butter and gradually pour in the warm milk while mashing until smooth and creamy. Season with salt and pepper.
- Assemble: Spoon a generous portion of mashed potatoes onto each plate. Ladle the hot ground beef and gravy over the top, allowing the gravy to run down the sides.
- Garnish and serve: Sprinkle with fresh parsley if desired and serve immediately.
Tip: For extra-rich gravy, add a small splash of heavy cream at the end. For even more flavor, sauté the onions until lightly caramelized before adding the beef.
Would you eat this comforting ground beef and gravy over mashed potatoes? 😍
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