Peel and cut about 2 pounds of potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork tender.

While the potatoes cook, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, breaking the beef apart with a spoon until browned and fully cooked.

Stir in the minced garlic. Cook for about 30 seconds until fragrant. Avoid overcooking, as garlic can become bitter.

If the beef releases a lot of fat, carefully drain most of it from the skillet. Leave a small amount for flavor.

Sprinkle the flour evenly over the beef mixture. Stir continuously for 1-2 minutes. The flour should coat the meat completely and lose its raw taste.

Slowly pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, salt, and black pepper.

Reduce heat to medium-low. Allow the gravy to simmer for 5-8 minutes until thickened. If it becomes too thick, add a splash of broth.

Drain the cooked potatoes thoroughly and return them to the hot pot. Add butter and milk or cream. Mash until smooth and fluffy. Season with salt and pepper to taste.

Spoon a generous mound of mashed potatoes onto each plate. Ladle the ground beef and gravy mixture over the top. Allow some gravy to cascade down the sides for maximum flavor.

Sprinkle with fresh parsley if desired. Serve immediately while hot and creamy.