1Peel and quarter the potatoes, place them in a large pot, cover with cold water, bring to a boil and cook until fork tender.
2Combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, pepper, garlic powder, parsley, and cowboy butter seasoning in a large bowl, mix until combined, and roll into meatballs.
3Heat a large skillet over medium-high heat and sear the meatballs until browned and cooked through.
4Remove meatballs from the skillet and set aside.
5Melt butter in the same skillet, stir in heavy cream, Worcestershire sauce, Dijon mustard, garlic powder, parsley, and cowboy butter seasoning, and simmer until slightly thickened.
6Return meatballs to the skillet and simmer in the sauce until heated through.
7Drain cooked potatoes, return to pot, add butter, milk, heavy cream, salt, and pepper, and mash until smooth and creamy.
8Serve the meatballs over the mashed potatoes with the sauce poured over the top.
Ingredients
1 lb ground beef
salt (optional)
black pepper (optional)
garlic powder (optional)
dried parsley (optional)
Kinder's cowboy butter seasoning (optional)
1/2 cup breadcrumbs
1/4 cup shredded parmesan cheese
1 large egg
4 tbsp butter
1 cup heavy cream
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
4 large russet potatoes, peeled and quartered
1 stick butter
2/3 cup milk
1 splash heavy cream
1 1/2 tsp salt
1 tsp black pepper
Equipment
large potlarge bowllarge skillet
Tips
For a richer sauce, stir in a little cream cheese or extra Parmesan cheese.
If you prefer extra sauce, simply add more heavy cream.
Add a little more milk or cream to the mashed potatoes if needed to reach your desired consistency.
Garnish with additional parsley and Parmesan cheese, if desired.