Creamy Mashed Potatoes Beef Gravy (Print Version)

# Ingredients:

→ For Mashed Potatoes

01 - 900 g potatoes, Yukon Gold or Russet variety, peeled and uniformly chopped
02 - 60 g unsalted butter
03 - 120 ml warm milk or cream, quantity adjusted to achieve desired texture
04 - Salt, to season
05 - Freshly ground black pepper, to season

→ For Savory Beef Gravy

06 - 450 g lean ground beef
07 - 1 small onion, finely diced
08 - 20 g all-purpose flour
09 - 480 ml low-sodium beef broth
10 - 15 ml Worcestershire sauce
11 - 2.5 ml garlic powder
12 - 2.5 ml dried thyme (optional)
13 - Salt, to season
14 - Freshly ground black pepper, to season
15 - 15 g unsalted butter, for finishing

# Instructions:

01 - Peel and chop the potatoes into consistent 2-3 cm chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for approximately 15 minutes, or until potatoes are tender when pierced with a fork.
02 - Thoroughly drain the cooked potatoes. Return them to the warm pot. Add the 60 g of butter and warm milk or cream. Mash vigorously with a potato masher or ricer until smooth and creamy. Season generously with salt and pepper. Cover the pot to keep the mashed potatoes warm while preparing the gravy.
03 - In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Continue until the beef is fully cooked through and no pink remains. Drain any accumulated fat from the skillet.
04 - Add the finely diced onion to the skillet with the browned beef. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
05 - Sprinkle the all-purpose flour evenly over the beef and onion mixture. Stir constantly for 1-2 minutes, ensuring the flour coats the ingredients and cooks slightly, forming a roux that will thicken the gravy.
06 - Gradually pour in the beef broth while continuously whisking to prevent lumps. Add the Worcestershire sauce, garlic powder, dried thyme (if using), salt, and black pepper. Bring the mixture to a gentle simmer, whisking frequently.
07 - Reduce the heat to medium-low and continue to simmer the gravy for approximately 10 minutes, stirring occasionally, until it thickens to a rich, glossy, and spoon-coating consistency.
08 - Remove the skillet from the heat. Stir in the remaining 15 g of butter until it is completely melted and fully incorporated into the gravy. This step enhances the richness and provides a silky-smooth finish.
09 - Generously scoop the warm, creamy mashed potatoes onto serving bowls or plates. Ladle a copious amount of the savory beef gravy directly over the mashed potatoes.
10 - For an appealing presentation, garnish the dish with a sprinkle of fresh thyme or a final crack of black pepper.

# Notes:

01 - To achieve exceptionally creamy mashed potatoes, consider substituting a portion of the milk with heavy cream.
02 - For added depth to the gravy, a teaspoon of Dijon mustard or a splash of red wine can be incorporated during the simmering phase.
03 - This dish is highly adaptable for larger gatherings; simply double the ingredients to serve more guests.
04 - Chicken or vegetable broth can be used as a lighter alternative to beef broth in the gravy base.
05 - Enhance the aromatic profile of the gravy by simmering a bay leaf with the broth; remember to remove it before serving.

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