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Please Fave the original Here

This one came from !

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Original link is no longer available from the artist / chef

Something savory from specs5 !

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So I am going to teach you how to make Mash and Beef gravy!!

6-4 medium sized potatoes.
1 pkg brown gravy mix
2-1 1/2 lbs ground beef.
2 tbs butter/margarine
3tbs sour cream
1-2 cup butter/margarine
1-2 cups milk
1-2 cups fresh or canned mushrooms

1) Wash then peel your potatoes if you haven't yet, wash your fresh mushrooms while you are at it, or drain them if canned
2) Cube dice the potatoes to a smaller size and put them in a pot with 6-12 cups of water (depends on how many potatoes you did)
3) Add 2tbs of butter or margarine to the water
4) Cover pot and let come to a full roaring rolling boil

5) While your potatoes boil, brown your ground beef in a skillet, or sauce pan, add spices as it cooks flavor to taste (I use garlic and onion because it keeps the mosquitoes away)
6) Drain your meat, make sure to remove as much grease as possible, then place into a serving sized bowl large enough to add the gravy too

7) If your potatoes are still boiling, make your gravy, follow instructions on the package
8) Add your washed mushrooms to the gravy as it boils
9) Once your gravy is done pour it in with your beef and mix well then lid to seal heat.

10) Your potatoes should be done by now, remove from the heat and drain thoroughly
11) Put into a large mixing bowl and add your 1-2 cups of butter/margarine (depends on how buttery you want them, I love them buttery)
12) Mix until the butter is fully incorporated then add your 3 tbs of sour cream and mix fully
13) Slowly add your 1-2 cups of milk (depends on how creamy you like them, I again love it creamy) until you are happy with your creaminess of your mash

14) Salt and pepper to taste, spoon out one cup of potatoes, make a pit then add one ladle of beef gravy, and enjoy~

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From Chris: I do not quite agree in using a brown gravy mix (as I am utterly against mixes in general) so if anything, I would go here - https://www.food.com/recipe/beef-gr.....8?photo=310984

Along with, make sure that when you do make the gravy, sear the beef first when cooking. Not only will that lock in the flavors inside the meat, but you also get the "fond" (the dark brown bits inside the pan) that you can use to accentuate the gravy itself.