Ingredients
Scale
For the Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
- ½ cup (120ml) warm milk or half-and-half
- 4 tbsp (½ stick / 55g) unsalted butter
- ¼ cup (60g) sour cream or full-fat Greek yogurt (optional, for extra creaminess)
- Salt & white pepper to taste
- Optional: pinch of garlic powder or chopped chives
For the Savory Beef Gravy:
- 1 tbsp olive oil or butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 lb (450g) ground beef (85/15)
- 2 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp soy sauce or tamari (for depth)
- Salt & black pepper to taste
- Optional: 1 tsp fresh thyme or ½ cup mushrooms (sautéed with onions)
Instructions
1. Make the mashed potatoes:
- Place potatoes in a large pot; cover with cold salted water. Bring to a boil, then simmer 15–20 min until fork-tender.
- Drain well. Return to pot; let steam dry 1 min.
- Mash with butter, warm milk, sour cream (if using), salt, and white pepper until smooth and creamy. Cover and keep warm.
2. Make the beef gravy:
- Heat oil in a skillet over medium-high. Cook ground beef 5–6 min until browned; drain excess fat.
- Add onion; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Sprinkle flour over mixture; stir 1–2 min to form a roux.
- Gradually whisk in beef broth, Worcestershire, and soy sauce. Simmer 5–7 min until thickened and glossy. Season with salt and pepper.
3. Serve:
- Spoon creamy mashed potatoes onto plates or bowls. Ladle hot beef gravy generously over top.
- Garnish with fresh thyme or chives if desired.
Prep Time & Nutrition (per serving, serves 4):
- Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
- Calories: 520 | Net Carbs: 38g | Fats: 26g | Protein: 32g