If you haven’t ever experienced the wonders of mashed potatoes and hamburger gravy then you really need to make this awesome meal. It is life changing. Okay, not really but it does taste really good 🙂
Check out what my pals over at Group Recipes had to say about this:
This is my all-time favorite comfort food. My grandma used to make this for my Mom. My Mom used to make this for all 4 of us kids and now I make it for my family and it is an all around favorite for whenever someone is feeling a little low and needs a little pick-me-up.
This meal will definitely perk you right up as it is very comforting and soothing on the belly. I love making this every once in awhile as it is one of my husband’s favorite dishes.
Ingredients
Creamy, buttery, mashed potatoes
Ingredients:
5 pounds Yukon gold potatoes
1/2 c. Land O Lakes unsalted butter
4 ounces Philadelphia cream cheese
salt to taste
freshly ground pepper to taste
hamburger gravy
Ingredients:
2 pounds of hamburger
2 T. Argo cornstarch
1 1/2 t. Lipton Instant Bouillon beef Granules
1 1/4 t. McCormick granulated or powdered garlic
3 c. light cream or TruMoo milk, divided
2 t. Heinz Worcestershire sauce
1/2 t. Maggi seasoning or liquid gravy seasoning
Morton salt to taste
freshly ground pepper to taste
Instructions
MASHED POTATOES:
Quarter potatoes and put into a large, heavy pot. Fill pot with water till there is at least an inch of water over the potatoes. Sprinkle a pinch of salt into water. Bring water to boil and continue for about 40 minutes or until the potatoes no longer feel crunchy with jabbed with a fork.
Drain water from potatoes and return to stove for 30 seconds and continue to toss potatoes in pan over heat to finish drying them. Remove from heat and put into a mixer bowl. Add 1/2 c. of butter that is already cut into 1-inch cubes along with the 4 ounces of cream cheese. Use the wire whip utensil on mixer and mix at low speed for 30 seconds. Scrape bowl down with spatula and put mixer on medium speed and whip for 1 to 2 minutes or until there are no lumps. Season with salt and freshly ground pepper to taste. Now, put foil over bowl to keep mashed potatoes warm until ready to serve.
HAMBURGER GRAVY:
Brown the ground beef over medium-high heat until there is no more pink.
While the beef is browning, mix the gravy thickening ingredients in a medium size bowl. First, mix together cornstarch, instant beef bouillon granules, and garlic. Add 1/4 cup of the light cream or milk to the dry ingredients and mix well so that there are no lumps. Everything is fully dissolved. Add worcestshire sauce and gravy seasoning. Mix well.
After hamburger is fully cooked, add 2 cups of light cream and stir. Now, add your cornstarch mixture to the hamburger and cream and stir together. Rinse rest of gravy cornstarch thickener in bowl by adding the last 3/4 c. of light cream and swish in bowl then pour into hamburger gravy.
Cook gravy over medium-high heat till gravy thickens, about 10 minutes, stirring often. Lower heat and add more milk if gravy becomes to thick. At this time, add salt and freshly ground pepper to taste.
Putting Dish Together:
First:
Put a large scoop of mashed potatoes on plate. Smother with butter and make a wide well in the center for gravy.
Add a large scoop or two of hamburger gravy and watch the melted butter from beneath ooze out from under the gravy. Place a helping of steamed corn to the side.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these yummy mashed potatoes and hamburger gravy with buttermilk biscuits.
Thank you to Group Recipes for this awesome recipe.
