From the Kitchens of Amy & JJ 

This recipe is like deconstructed meatballs, gravy and mashed potatoes. It’s delicious, warm, easy to make, won’t break the bank and the best part – there is a good chance you have all the ingredients sitting at home and you won’t have to make a special trip to the store.

For the Mashed Potatoes:
water
½ teaspoon salt more or less to taste
2 pounds russet or Yukon gold potatoes peeled, cut into 1-inch pieces
3 tablespoons butter
½ cup whole milk
½ teaspoon garlic powder
pepper to taste

For the Ground Beef and Gravy:
1 pound ground beef
2 cups beef broth divided (i make my own with Better Than Bouillon Premium Base)
1 small onion chopped
1 teaspoon garlic powder
1 teaspoon salt
¼-½ teaspoon pepper
2 tablespoons cornstarch

For the Mashed Potatoes
1. Fill a medium pot with water and salt well. Heat pot over medium-high heat until water boils rapidly, then add cut potatoes. Boil potatoes 7 to 8 minutes or until potatoes can be easily pierced with tines of fork.
2. While potatoes boil, add butter and milk to a small saucepan. Heat saucepan over medium heat, whisking occasionally, until butter is completely melted. (Alternatively, add butter and milk to a microwave-safe bowl. Microwave ingredients in 30-second bursts, whisking well between each, until butter is fully melted.)
3. When potatoes are fork-tender, carefully drain all liquid from pot. Return pot to stovetop to rest on unused burner.
4. Use potato masher or fork to mash potatoes to desired consistency. Gradually stir in butter-milk mixture, making sure to incorporate all liquid into mashed potatoes. Once combined, season potatoes with garlic powder, salt, and black pepper. Stir well to incorporate, then taste and adjust seasonings as needed. Set potatoes aside until ready to serve.

For the Ground Beef and Gravy
1. Add cornstarch and ¼ cup beef broth to a small bowl. Whisk ingredients together until smooth and fully combined. Set aside.
2. Heat a large skillet over medium heat. When the pan is warm, add ground beef. Cook and crumble beef until it is no longer pink, then drain any liquid from the pan and discard.
3. Add 1 ½ cups beef broth, chopped onion, garlic powder, salt, and black pepper to the skillet with ground beef. Stir gently to incorporate ingredients, then simmer uncovered 5 to 10 minutes or until onion is tender.
4. When onion has softened, slowly add cornstarch mixture to skillet, whisking gently until fully incorporated. Increase heat under skillet and bring mixture to boil. Once boiling, cook, stirring constantly, 2 minutes or until liquid has thickened to form gravy.