Traditional Hamburger Gravy over Mashed Potatoes

Ingredients

For the Mashed Potatoes:

• 2 pounds russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• Salt and pepper to taste

For the Hamburger Gravy:

• 1 pound ground beef (80/20 or 85/15)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Optional: Fresh parsley or chives for garnish

Instructions

1. Prepare the Mashed Potatoes:
   • Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
   • Cook the potatoes until tender, about 15-20 minutes. Drain and return to the pot.
   • Add the butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and set aside.
2. Make the Hamburger Gravy:
   • In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess grease if necessary.
   • Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3-4 minutes.
   • Sprinkle the flour over the beef mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce, salt, pepper, onion powder, and garlic powder.
   • Bring the gravy to a simmer and cook until it thickens, about 5-7 minutes. Stir occasionally.