Name: Mashed Potatoes with Meatball Mushroom Stew Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 pounds russet potatoes, peeled and cubed; 1/4 cup whole milk; 2 tablespoons unsalted butter; Salt and pepper to taste; 1 pound ground beef; 1/4 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 1/2 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 8 ounces cremini or white mushrooms, sliced; 1 small yellow onion, diced; 1 tablespoon all-purpose flour; 1 1/2 cups beef broth; 1 tablespoon Worcestershire sauce; 1/4 cup heavy cream; Chopped fresh parsley for garnish (optional)

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If you crave hearty, soul-warming comfort food, Mashed Potatoes with Meatball Mushroom Stew will instantly become your go-to. Imagine a mound of velvety mashed potatoes smothered in a rich, savory mushroom gravy, studded with juicy homemade meatballs. Every bite is perfectly balanced between creamy, fluffy potatoes and deeply flavorful stew. This is the kind of meal you tuck into after a long day, or serve to friends and family when you want everyone at the table to feel extra special.

Mashed Potatoes with Meatball Mushroom Stew Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make Mashed Potatoes with Meatball Mushroom Stew, but each ingredient is a building block for the final symphony of taste and texture. Let’s break down how every component matters, from the humble potato to the last sprinkle of parsley.

Russet potatoes (1 1/2 pounds, peeled and cubed): The starchiness of russets gives you fluffy, creamy mashed potatoes every time.
Whole milk (1/4 cup): Adds a lovely richness and helps transform those potatoes into a luscious mash.
Unsalted butter (2 tablespoons): For that classic buttery flavor you expect in comforting mashed potatoes.
Salt and pepper (to taste): Essential for seasoning both potatoes and stew—don’t skip the tasting step!
Ground beef (1 pound): Yields juicy, flavorful meatballs and hearty protein for your stew.
Bread crumbs (1/4 cup): Keeps the meatballs tender and holds them together.
Egg (1): The secret binder that makes your meatballs perfectly cohesive but never tough.
Garlic, minced (2 cloves): Delivers fragrant flavor to both your meatballs and stew base.
Onion powder (1/2 teaspoon): Brings depth of flavor to the meatballs without any fuss.
Dried thyme (1/4 teaspoon): Adds an earthy herbal note that ties in perfectly with mushrooms.
Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Because perfectly seasoned meatballs are a must.
Olive oil (2 tablespoons): For browning meatballs and sautéing mushrooms—each step builds flavor.
Cremini or white mushrooms, sliced (8 ounces): Mushrooms are the star of the stew’s savory gravy.
Yellow onion, diced (1 small): Provides sweetness and depth to the stew as it gently cooks down.
All-purpose flour (1 tablespoon): Thickens the stew’s sauce into the perfect cozy gravy.
Beef broth (1 1/2 cups): The backbone of a robust, meaty stew base.
Worcestershire sauce (1 tablespoon): Adds a deep umami punch and a bit of background tang.
Heavy cream (1/4 cup): Swirled in at the end for a silky finish—absolutely irresistible!
Chopped fresh parsley (for garnish, optional): A flourish of color and freshness to finish the dish beautifully.

How to Make Mashed Potatoes with Meatball Mushroom Stew

Step 1: Boil and Mash the Potatoes

Start by bringing a large pot of salted water to a rolling boil. Add your peeled and cubed russet potatoes, and let them cook for 15–20 minutes, until they’re so tender you can easily pierce them with a fork. Drain the water, then return the potatoes to the pot. Immediately add the whole milk, unsalted butter, and a good pinch of salt and pepper. Mash everything together until creamy and smooth—taste as you go so your mash is seasoned to perfection. While you work on the stew, keep the potatoes warm over very low heat or cover tightly with a lid.

Step 2: Make the Meatballs

As the potatoes cook, get going on the star of Mashed Potatoes with Meatball Mushroom Stew: those juicy meatballs. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, onion powder, dried thyme, salt, and black pepper. Use clean hands for gentle mixing—overworking the mixture leads to tough meatballs, so stop as soon as everything is just combined. Shape into 1-inch balls and set aside; you should end up with a perfect batch ready to sear.

Step 3: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, making sure not to crowd them. Brown on all sides for about 6–8 minutes. You’re looking for an appetizing golden crust without cooking them through entirely. Once browned, transfer the meatballs to a plate—they’ll finish cooking in the stew for ultimate tenderness.

Step 4: Sauté Mushrooms and Onion

To the same skillet (don’t clean it—the browned bits mean flavor!), add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and diced onion, sautéing for 4–5 minutes until the mushrooms turn deep golden and the onions become translucent. The aromatic base of your mushroom gravy begins here.

Step 5: Build the Stew Base

Sprinkle the flour evenly over the vegetables and stir constantly for about a minute. This step cooks off the raw flour taste and preps your base for thickening later. Gradually pour in the beef broth, stirring all the while so you don’t end up with lumps. Add the Worcestershire sauce and bring everything to a gentle simmer—it’s about to get extra savory in your kitchen!

Step 6: Simmer with Meatballs and Finish

Return the browned meatballs (and any juices!) to the skillet. Let the mixture simmer for 10–12 minutes; the meatballs finish cooking, and the sauce thickens into a gorgeous gravy. Just before serving, lower the heat and stir in the heavy cream for a luxurious finish. Take a taste, adjust seasoning as needed, and you’re ready for the best part—piling it all atop your fluffy mashed potatoes.

How to Serve Mashed Potatoes with Meatball Mushroom Stew

Garnishes

A final flourish of fresh parsley not only looks beautiful but also adds a pop of fresh, herbal brightness that wakes up the rich flavors of Mashed Potatoes with Meatball Mushroom Stew. You can also dust with a little cracked black pepper or even a touch of grated parmesan, if you want to go the extra mile.

Side Dishes

This dish is incredibly hearty on its own, but you can round out your meal with a crisp, tangy green salad or some garlic-roasted green beans. A warm buttered roll or a slice of sourdough is perfect for mopping up every last bit of mushroom gravy.

Creative Ways to Present

Think outside the bowl! For a cozy dinner, serve Mashed Potatoes with Meatball Mushroom Stew in individual ramekins or shallow bowls. For family style, mound the potatoes on a big platter and spoon the stew over the top, letting everyone dig in. You can even try layering in a baking dish, add a sprinkle of cheese, and run it under the broiler for a bubbly casserole spin!

Make Ahead and Storage

Storing Leftovers

Leftover Mashed Potatoes with Meatball Mushroom Stew will keep well in an airtight container in the fridge for up to 3 days. The flavors only get deeper, so you might find the next day’s lunch even more satisfying than dinner!

Freezing

If you want to make a batch ahead, freeze the meatball mushroom stew separately from the mashed potatoes for the best texture. Use a freezer-safe container and enjoy within 2 months. The mashed potatoes can be frozen as well, but allow them to cool completely and wrap tightly to prevent freezer burn.

Reheating

To reheat, gently warm the stew in a saucepan over low-medium heat, adding a splash of broth or water if the sauce is too thick. Mashed potatoes can be reheated in the microwave with a little extra milk stirred in to revive their creaminess. Combine, garnish, and enjoy straight from the stove or oven—it’ll be just as delicious as day one.

FAQs

Can I use different types of mushrooms?

Absolutely! While cremini or white mushrooms are classic, try baby bellas or even a mix of wild mushrooms if you want deeper flavor and a bit of earthy complexity in your Mashed Potatoes with Meatball Mushroom Stew.

Is it possible to make this dish gluten-free?

Yes, you can use gluten-free breadcrumbs in your meatballs and swap out the all-purpose flour for your favorite gluten-free flour blend or cornstarch for thickening the gravy.

Can I substitute the ground beef with another protein?

Definitely! Ground turkey or chicken are fantastic lean alternatives. You’ll still get flavorful, tender meatballs that shine in the stew. The recipe is flexible enough to handle your favorite swaps.

How do I keep the mashed potatoes extra creamy?

Be sure to mash your potatoes while they’re hot and add warmed milk and butter—cold ingredients can make potatoes gummy. For an even silkier finish, use a potato ricer or food mill, and don’t overmix!

What can I do if my gravy is too thin?

If your stew sauce isn’t as thick as you’d like, let it simmer a few more minutes uncovered so it can reduce, or mix a tablespoon of flour or cornstarch with a splash of cold broth, whisk it into the stew, and let it cook another minute until it thickens up to your liking.

Final Thoughts

There’s nothing quite like gathering around a table filled with bowls of Mashed Potatoes with Meatball Mushroom Stew—it’s comfort food magic, plain and simple. Don’t be surprised if this dish becomes an instant family favorite. Give it a try, and watch everyone light up at the first bite—you might just find yourself coming back to this recipe again and again!

Mashed Potatoes with Meatball Mushroom Stew Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty dish that combines creamy mashed potatoes with savory meatball mushroom stew. Perfect for a cozy family dinner or a special gathering.

Ingredients

Scale

Mashed Potatoes:

1 1/2 pounds russet potatoes, peeled and cubed
1/4 cup whole milk
2 tablespoons unsalted butter
Salt and pepper to taste

Meatball Mushroom Stew:

1 pound ground beef
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
8 ounces cremini or white mushrooms, sliced
1 small yellow onion, diced
1 tablespoon all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup heavy cream
Chopped fresh parsley for garnish (optional)

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Instructions

Mashed Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15–20 minutes until fork-tender. Drain and return to the pot. Add milk, butter, salt, and pepper, then mash until smooth and creamy.
Meatball Mushroom Stew: While potatoes cook, prepare the meatballs. In a mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, onion powder, thyme, salt, and pepper. Form into small meatballs. Brown meatballs in olive oil, then set aside. Sauté mushrooms and onion, add flour, broth, Worcestershire sauce, and simmer. Add meatballs back to the skillet and simmer until cooked. Stir in cream, adjust seasoning, and serve over mashed potatoes. Garnish with parsley.