Meat and Mashed Potatoes Recipes for Cold Nights
A comforting fall dinner pairing savory ground beef with creamy mashed potatoes, designed for warmth, balance, and reliable cold-night meals.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Rimmed baking sheet or baking dish
- Parchment Paper
- Large pot
- Potato masher
- Colander
- Knife and cutting board
Ingredients
Savory Meat
- 1 1/2 lb ground beef moderate fat content for best tenderness
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk
- 1 large egg
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil for baking sheet or drizzling
Creamy Mashed Potatoes
- 2 lb russet potatoes peeled and cubed
- 1/2 cup milk warm if possible for smoother mash
- 4 tbsp butter
- 1 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper (or lightly grease a baking dish) so the meat cooks evenly and cleanup is easy.
- In a large bowl, stir the breadcrumbs and milk together and let sit for 1 to 2 minutes until the crumbs soften. This panade keeps the beef tender and helps it hold together.
- Add ground beef, egg, chopped onion, minced garlic, salt, black pepper, and Italian seasoning. Mix gently with a spoon or your hands just until everything is evenly combined. Avoid overmixing, which can make the meat tough.
- Shape the meat into your preferred portions: form 12 medium meatballs for easy serving, or shape 4 oval patties if you prefer a more traditional plated look. Place them on the prepared baking sheet with a little space between pieces.
- Drizzle or brush the tops lightly with olive oil to encourage gentle browning. Bake for about 18 to 22 minutes, until cooked through. If you made patties, check that the center is no longer pink; if you made meatballs, cut one open to confirm doneness.
- While the meat bakes, add the cubed potatoes to a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water for better flavor.
- Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook 12 to 15 minutes, or until the potatoes are fork-tender and break apart easily.
- Drain the potatoes well in a colander, then return them to the hot pot. Let them sit 1 minute to steam off excess moisture, which helps keep the mash creamy instead of watery.
- Add butter, warm milk, salt, and black pepper to the potatoes. Mash until smooth and creamy. Add a splash more milk if needed for your preferred texture, and taste to adjust seasoning.
- Serve the hot meat over or alongside the mashed potatoes. For extra warmth on cold nights, keep the potatoes covered until plating and serve immediately.
Notes
Storage: refrigerate leftovers up to 3 days. Reheat gently and add a splash of milk to mashed potatoes to restore creaminess. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.