Ground Beef and Gravy Over Mashed Potatoes

Ingredients:

For the Mashed Potatoes:
Water (enough to cover potatoes)
½ teaspoon salt (adjust to taste)
2 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
3 tablespoons butter
½ cup whole milk
½ teaspoon salt (adjust to taste)
Black pepper to taste

For the Ground Beef and Gravy:

1 pound ground beef
2 cups beef broth (divided)
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
¼-½ teaspoon black pepper
2 tablespoons cornstarch mixed with 2 tablespoons water to form a slurry

Instructions:

Add peeled and chopped potatoes to a large pot, covering them with water and adding ½ teaspoon salt. Boil over medium-high heat for 15-20 minutes until fork-tender.

Drain potatoes and return to the pot. Mash with butter, whole milk, and salt until smooth and creamy. Season with additional salt and black pepper. Set aside.

Heat a large skillet over medium heat and cook the ground beef, breaking it into small pieces until browned. Drain any excess fat.

Stir in chopped onion and cook for 3-4 minutes until softened. Add garlic powder, salt, and black pepper.

Pour 1½ cups of beef broth into the skillet and bring to a simmer.

Mix the remaining ½ cup beef broth with cornstarch to make a slurry. Stir the slurry into the skillet, simmering for 3-5 minutes until the gravy thickens.

Plate the mashed potatoes and top them generously with ground beef and gravy.
Servings: 4-6