Start by peeling and cubing your Russet or Yukon Gold potatoes. Place them in a large pot of salted water and bring it to a boil over high heat. Cook the potatoes for 12–15 minutes until they are fork-tender and can be easily pierced. Once cooked, drain the potatoes thoroughly and set them aside for mashing.

In a large mixing bowl, add the drained potatoes. Incorporate butter and warmed milk to achieve a creamy consistency, mashing with a potato masher until smooth. Be sure to season the mixture with salt to taste. Once creamy and well-mixed, set aside the mashed potatoes.

In a large skillet, heat over medium heat. Add the ground beef, breaking it up with a spatula as it cooks. Brown the meat for 5–7 minutes until it is no longer pink.

Add finely diced onion and freshly minced garlic to the browned beef in the skillet. Cook together for another 2–3 minutes until the onion becomes translucent.

Sprinkle all-purpose flour over the beef and aromatic mixture in the skillet. Stir to combine and cook for about 1 minute. Gradually whisk in beef broth, Worcestershire sauce, onion powder, and season with salt and pepper.

Reduce the heat to low and let the gravy simmer gently for 5–7 minutes. Stir occasionally until the mixture thickens. If desired, stir in a tablespoon of butter for extra richness.

To plate, spoon the creamy mashed potatoes onto each dish. Ladle the rich beef gravy over the potatoes. Garnish with cracked black pepper or freshly chopped parsley.