I know that today's recipe does not qualify as a recipe. It's not a photogenic dish, either. It is not close to gourmet or "company-quality."
However, when my kids and my husband see that we're having "Country Style Hamburger," they smile and sometimes even cheer. It's what I make when I need a "tried and true"-- when I don't want to hear any complaining or see any disappointed faces.
These homemade mashed potatoes are topped with browned ground beef mixed with a jar of beef gravy. That's it. (See what I mean?) I sometimes add sauteed onion, green pepper, and sliced mushrooms which makes it a teensy-weensy bit more sophisticated.
How do you make your mashed potatoes? I recently realized that the most important step to prevent gluey mashed potatoes is to warm up the milk before adding it to the hot boiled potatoes. I pour some milk into a Pyrex measuring cup, along with a pad or two of butter, and then microwave it until it's nice and warm. Did you already know to do this? In my ever present need to rush, for the last 15 years I have poured milk right from the jug. Who knew?