At a local picnic, I had my first taste of this delectable meal. Potlucks are always a mixed bag; some things you genteely nibble on, while others you brazenly devour. My spouse and I were both immediately smitten with the ground beef and gravy over the mashed potatoes. I felt compelled to get the recipe after we devoured it. But we weren’t alone. No one could get enough of it; thereafter, everyone wanted the recipe and tried to figure out what the secret components were. It was cozy, juicy, and everyone wanted a bite.
I approached the cook after the potluck and spoke with her; she was an elderly woman with a kind smile and evident years of experience in the kitchen. Because she was little embarrassed by how much attention she was receiving, she was more than eager to give me her recipe. When I got home, I couldn’t wait to give it a go. I was anxious the first time I succeeded. Would it be just as tasty as hers? It was fantastic, however, much to my joy. Our family fell head over heels with the delicious gravy over the fluffy mashed potatoes.
Now I’m going to share this treasure with you in the hopes that it will make your dinner table as delightful as ours. This warm and inviting meal is ideal for any event, so allow me to show you how to make it.
origin: Underneath the Crust
All-Time Great Mashed Potato Recipe Ingredients:
2 lb. of potatoes, quartered and peeled
one and a half cups of milk
A quarter cup of butter
Toss with salt and pepper.
The recipe calls for one pound of ground beef, which goes well with gravy.
a medium-sized onion, chopped
minced garlic (two cloves)
mixed-purpose flour, 2 teaspoons
1/4 cup beef broth
half a spoonful of curry powder
Toss with salt and pepper.
One cup of carrots and peas, frozen, if desired
What to do:
Start with Mashing the Potatoes:
Fill a big saucepan with water and add the quartered and skinned potatoes. Raise the heat to high and season with a pinch of salt.
The potatoes will be cooked until they are soft, which should take around 20 minutes, if you reduce the heat.
Put the potatoes back in the saucepan after draining them. To make it creamy and smooth, add the milk and butter and mash again. Taste and add salt and pepper as needed. As you make the gravy, cover the saucepan to keep the potatoes warm.
Get the ground beef cooked and make the gravy:
The ground beef should be browned in a big pan over medium-high heat until it loses its pink color. Get rid of any extra fat.
Toss in the minced garlic and chopped onion with the meat in the skillet. Sauté the onions until they become translucent, which should take around 5 minutes.
Add the flour mixture to the meat mixture and continue cooking, stirring frequently, for an additional 2 minutes to eliminate any raw flour flavor.
Scrape up any browned pieces from the bottom of the pan as you gradually whisk in the beef stock and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes to thicken gravy.
The frozen peas and carrots may be added in the final few minutes of cooking if you like. They brighten things up and provide some additional nutrients.
Add salt and pepper to the gravy according to your taste.
To serve, ladle the mashed potatoes into bowls or platters.
Stack the potatoes with the sauce and ground meat.
Warm yourself with this mouthwatering dish while it’s still hot.
My husband was enticed by the mouthwatering scent the moment he stepped foot in my kitchen the first time I prepared this meal at home. Peeking over my shoulder, he questioned, “What are you cooking?” His expression changed the moment I informed him. What was ahead was crystal clear to him.
As soon as we took a piece of our supper, we were whisked right back to that gathering. The ground beef and gravy were complemented well by the buttery, creamy mashed potatoes. We were in agreement that this dish ought to be saved.
Ever since then, it has been an essential part of our diet. When the weather turns chilly, this is the kind of dinner that calls for a warm embrace and a night in. I like how simple it is to prepare, but it has the flavor of a comfort food restaurant.
The recipe’s adaptability is one of its strongest points. I like to shake things up every once in a while. For a more rustic touch, I’ve spiked the gravy with mushrooms, and for the mash, I’ve combined sweet and ordinary potatoes. Using ground turkey instead of beef or adding additional vegetables like green beans or corn might make it a little healthier.
One more thing: make the mashed potatoes ahead of time if you’re really pressed for time. They retain their velvety texture when reheated with a dash of milk. This is a fantastic dish to prepare ahead of time since the gravy retains its flavor for many days in the fridge.
Even for more relaxed evenings with guests, this dish has become a staple in our repertoire. It’s perfect for feeding a large group and can be easil
