Mashed Potatoes with Hamburger Gravy

  • suzuki
    Woodbury, Mn
    Posts: 18625
    February 4, 2016 at 12:00 pm #1597839

    An old staple at my house. Just had last night and for lunch today. Anyone else make it?

    nhamm
    Inactive
    Robbinsdale
    Posts: 7348
    February 4, 2016 at 12:07 pm #1597841

    X10 woot
    And lets not forget the corn, thrown right on top.

    super_do
    St Michael, MN
    Posts: 1089
    February 4, 2016 at 12:10 pm #1597845

    For sure! Do the same thing with wild turkey or pheasant as well waytogo

    roosterrouster
    Inactive
    The "IGH"...
    Posts: 2092
    February 4, 2016 at 1:17 pm #1597876

    Mmmm…Whats the basic recipe? Sounds simple/hearty and hot on a cold winters day!

    Iowaboy1
    Posts: 3791
    February 4, 2016 at 2:46 pm #1597893

    one of my all time favorites!! except I use mushroom gravy,not out of the can though,I make my own.

    edit to add: I add the mushrooms to the hamburger grease and make the gravy from there.

    suzuki
    Woodbury, Mn
    Posts: 18625
    February 4, 2016 at 3:27 pm #1597920
    roosterrouster wrote:

    Mmmm…Whats the basic recipe? Sounds simple/hearty and hot on a cold winters day!

    My wife is the pro but-cut up and boil your potatoes. Mash. She puts in milk while mashing to thin them. Cook/crumble 1 lb of burger with 1 chopped onion. Salt and pepper to taste. Drain grease and make gravy out of grease with water and corn starch. Sometimes my wife will use beef broth instead of water. Once your gravy thickens put it back in the burger, stir up, and simmer for while. Then put over mashed potatoes. Use good burger but not extra lean. Seeing as how you put all the grease back in I like to call it heart friendly….:)

    FishBlood&RiverMud
    Prescott
    Posts: 6687
    February 4, 2016 at 4:09 pm #1597929

    Brown that burger, leave grease. Add milk. In a gravy shaker cup shake milk and flower. Pour into meat/milk. Boil/stir

    Booyah!!

    Denny O
    Central IOWA
    Posts: 5821
    February 4, 2016 at 10:11 pm #1597998

    ^^^ Well Yaaa! ^^^
    All the above!

    I don’t thin my smashed taders with any thing but warmed melted Mother Natures real butter, salt and pepper. Skins never pealed, reds, golds or whites!

    Toss in garlic cloves at the end of the boil and smash then all up in the mixer for just a couple of minutes! YUMM!!!

    Denny O
    Central IOWA
    Posts: 5821
    February 4, 2016 at 10:16 pm #1598000

    On special occasions I’ll break out a pint of home canned Morel Mushrooms and add them in while my taste buds salivate!

    river rat randy
    Hager City WI
    Posts: 1736
    February 5, 2016 at 10:07 am #1598091
    super_do wrote:

    For sure! Do the same thing with wild turkey or pheasant as well waytogo

    ….. Super-do Kind of funny you said that, Cause 2 days ago I made a HUDGE BATCH of Wild Turkey/Pheasant Stew. YUM!! … Mr Dean Marshell had 3 helpings him self. But Butt he was suppose to take a batch up to the guys at SBC. Sorry SBC guys he forgot it.!! …. rrr

    river rat randy
    Hager City WI
    Posts: 1736
    February 5, 2016 at 12:09 pm #1598121
    Denny O wrote:

    On special occasions I’ll break out a pint of home canned Morel Mushrooms and add them in while my taste buds salivate!

    …….Denny o I have never canned Morels before, we always dehydrated the ones we didn’t eat fresh. If you don’t mind can you share how you can them.? … rrr

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