Ground Beef and Mashed Potatoes with Gravy

This Depression-era recipe is surprisingly good, despite how easy and affordable it is to make. It was on a regular rotation at my home growing up and I still love making it to this day.

Mashed Potatoes:
½ tsp. sea salt
2 lbs russet or Yukon gold potatoes peeled, cut into 1" pieces
3 Tbsp. butter
½ cup whole milk
½ tsp. garlic powder
black pepper, freshly ground

Ground Beef and Gravy:
1 lb ground beef
2 cups beef broth, divided
1 small onion, chopped
1 tsp. garlic powder
1 tsp. sea salt
¼-½ tsp. black pepper, freshly ground
2 Tbsp. cornstarch

For the Mashed Potatoes:
Fill medium pot with water and salt well. Heat pot over medium-high heat until water boils rapidly, then add cut potatoes. Boil potatoes 7-8 minutes or until potatoes can be easily pierced with tines of fork.

While potatoes boil, add butter and milk to small saucepan. Heat saucepan over medium heat, whisking occasionally, until butter is completely melted. Alternately, add butter and milk to microwave-safe bowl. Microwave ingredients in 30-second bursts, whisking well between each, until butter is fully melted.

When potatoes are fork-tender, carefully drain all liquid from pot. Return pot to stovetop to rest on unused burner.

Use a potato masher or fork to mash potatoes to desired consistency. Gradually stir in butter-milk mixture, making sure to incorporate all liquid into mashed potatoes. Once combined, season potatoes with garlic powder, salt, and black pepper. Stir well to incorporate, then taste and adjust seasonings as needed. Set potatoes aside until ready to serve.

For the Ground Beef and Gravy:
Add cornstarch and ¼ cup beef broth to small bowl. Whisk ingredients together until smooth and fully combined. Set aside.

Heat large skillet over medium heat. When pan is warm, add ground beef. Cook and crumble beef until no longer pink, then drain any liquid from pan and discard.

Add 1½ cups beef broth, chopped onion, garlic powder, salt and black pepper to skillet with ground beef. Stir gently to incorporate ingredients, then simmer uncovered 5-10 minutes or until onion is tender.

When onion has softened, slowly add cornstarch mixture to skillet, whisking gently until fully incorporated. Increase heat under skillet and bring mixture to boil. Once boiling, cook, stirring constantly, 2 minutes or until liquid has thickened to form gravy.

To Serve:
Divide mashed potatoes evenly between serving bowls. Top with ground beef and gravy. Serve warm with extra gravy if desired.

Makes 4 servings.