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Beef and Mushrooms with Smashed Potatoes

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. —Ronna Farley, Rockville, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
  • 1 pound ground beef
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, halved and sliced
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon salt, divided
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons butter, softened
  • 1/2 cup half-and-half cream
  • 1/2 cup french-fried onions


  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.
  • Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
  • Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Test Kitchen Tips
  • If you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor.
  • After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor.
  • Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!
  • Nutrition Facts
    1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.

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    Average Rating:
    • ktype
      Feb 2, 2021

      No comment left

    • Diane
      Feb 1, 2021

      Loved it! Basic, easy, quick soothing. Good winter recipe.

    • Ginger
      Jan 27, 2021

      No comment left

    • Kathryn
      Jan 25, 2021

      We loved it! Definitely a new favorite!

    • Ruth
      Jan 25, 2021

      this was just OK i added fresh onion and caramelized it, then in same pan i added the hamburger, using the leanest i could find, no draining necessary. why would the beef brown more if you cooked the mushrooms separately? i don’t understand, i’ love mushrooms and never had an issue. i had to add a lot of seasoning to this for us though.

    • Pat
      Jan 25, 2021

      Got you beat, my memories go back about 70 years! Have made it a few times, just not with your upgrades. Looking forward to trying your recipe. Thanks. Pat

    • harveytwo
      Jan 24, 2021

      my school made this over 50 years ago they called it potato turbate loved it so much I learned to cook it for myself.

    • bgsspecialkitty
      Dec 9, 2020

      No comment left

    • Cub
      Dec 8, 2020

      Easy to make and very good. I made mashed potatoes using my mom's method. My daughter loved them too.

    • Christine
      Nov 19, 2020

      This is a great recipe, I love the simplicity of it and is very delicious. I myself like a lil stiffer potato so instead of half and half I use butter and cream cheese.