Homestyle Hamburger Gravy Over Mashed Potatoes (Print Version)

Hamburger Gravy Over Mashed Potatoes is pure comfort. This simple, hearty dish brings back childhood memories with its rich, savory flavors. My easy recipe is a family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat-based, Dairy-containing

# Ingredients:

→ Main Gravy Ingredients

01 - 1 lb ground beef (80/20 chuck is best)
02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 3 cups beef broth
06 - 1 cup whole milk
07 - 1 tbsp Worcestershire sauce

→ Mashed Potato Essentials

08 - 2 lbs Russet potatoes, peeled and cut into 1-inch chunks
09 - 1/2 cup whole milk (or half-and-half)
10 - 4 tbsp unsalted butter

→ Seasonings & Flavor Boosters

11 - Salt, to taste
12 - Freshly cracked black pepper, to taste

→ Optional Garnish

13 - Fresh parsley, chopped

# Instructions:

01 - First things first, get those potatoes ready for your Hamburger Gravy Over Mashed Potatoes. Peel and chop your Russet potatoes into roughly 1-inch chunks. Try to make them uniform so they cook evenly – no one wants hard bits in their mash! Pop them into a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring it to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. This is where I always forget to salt the water, but it makes a huge difference in the potato flavor, trust me.
02 - While the potatoes are bubbling away, grab your large skillet. Heat it over medium-high heat, then add your ground beef. Break it up with a spoon and cook until it’s beautifully browned and no pink remains. Drain off any excess fat – I usually use a paper towel to soak it up, saves a mess with a colander. Leave a little bit of fat in the pan, though; that's where all the good flavor lives for our Hamburger Gravy Over Mashed Potatoes. Transfer the browned beef to a separate bowl for a moment.
03 - Reduce the heat to medium. Add the chopped onion to the skillet with the remaining beef drippings. Cook, stirring occasionally, until the onion softens and turns translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Don't let it burn! That's a mistake I've made too many times, and burnt garlic is just sad. This step really builds the foundational flavor for your rich Hamburger Gravy Over Mashed Potatoes.
04 - Sprinkle the all-purpose flour over the cooked onions and garlic. Stir it constantly for about 1-2 minutes, letting it cook out the raw flour taste. You'll see it form a thick paste, a roux. This is crucial for a smooth, lump-free Hamburger Gravy Over Mashed Potatoes. This step smells nutty and warm, a sign you're on the right track! If you rush it, your gravy might taste a bit floury, and we don't want that.
05 - Gradually whisk in the beef broth, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps. Once all the broth is in, slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally. As it heats, it will start to thicken. Add the Worcestershire sauce, salt, and black pepper. Return the browned ground beef to the skillet, stirring to combine everything. Keep it at a low simmer for 5-10 minutes, letting the gravy thicken to your desired consistency.
06 - By now, your potatoes should be perfectly tender. Drain them well and return them to the hot pot. Add the butter and milk for the mash. Mash them until smooth and creamy. I like mine with a few tiny lumps, gives it character! Taste and adjust seasoning with salt and pepper. Ladle a generous serving of creamy mashed potatoes onto a plate, then spoon that glorious, rich Hamburger Gravy Over Mashed Potatoes right over the top. Garnish with fresh parsley if you're feeling fancy. The smell of this final dish is just pure comfort, honestly.

# Notes:

01 - Don't skimp on browning the beef; those crusty bits (fond) are where all the deep flavor for your gravy comes from.
02 - When making the roux, whisk continuously as you add the liquids to prevent any pesky lumps from forming.
03 - Always taste and adjust seasoning for both the gravy and the mashed potatoes before serving; it makes all the difference!

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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