In a large pot, fill it with water and add 1 tablespoon of salt. Bring the water to a boil, then carefully add the peeled and cut russet potatoes. Cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add 3 tablespoons of butter, ½ cup of whole milk, and a pinch of salt. Mash until smooth and creamy.

In a skillet, combine 2 tablespoons of cornstarch with ¼ cup of low-sodium beef broth, stirring until smooth.

In the same skillet, brown 1 pound of ground beef over medium heat, stirring occasionally. Add ½ cup of chopped white onion and sauté until softened, about 3-5 minutes.

Stir in the remaining 1 ½ cups of low-sodium beef broth along with the cornstarch mixture. Bring to a boil, cooking until the gravy thickens and coats the back of a spoon, approximately 5-7 minutes.

Spoon the creamy mashed potatoes onto plates, generously topping them with the savory ground beef and gravy. Enjoy the comforting flavors!