1. Place the peeled and chunked potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork — about 15 to 20 minutes.
2. While the potatoes cook, heat a large skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if necessary.
3. Add the finely chopped onion and minced garlic to the skillet with the beef. Sauté together until the onion is translucent and fragrant, about 4 minutes.
4. Sprinkle the flour evenly over the beef and onion mixture. Stir well to coat and cook for 1 to 2 minutes to cook off the raw flour taste — this will help thicken your gravy.
5. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, smoked paprika (if using), salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let simmer until thickened, about 5 to 7 minutes. Stir occasionally to prevent sticking.
6. Once the potatoes are tender, drain them well and return to the pot. Add the butter and warm milk, then mash until smooth and creamy. I like to leave a few lumps here and there — it feels more like home that way.
7. Taste the mashed potatoes and season with salt and pepper as needed.
8. Serve a generous scoop of mashed potatoes on each plate and ladle the rich ground beef gravy over the top. Garnish with chopped fresh parsley for a pop of color and freshness.

One of the best parts about this recipe is how forgiving it is. I remember one Sunday when the power went out just as I was about to start dinner. Using the wood stove and a cast iron skillet, I managed to make this gravy and mash with nothing but a bit of grit and Mama Lu’s old skillet. It turned out just fine — sometimes it’s that little bit of love and improvisation that makes a dish truly special.