Fill a medium pot with water, add salt to taste, and bring to a boil over medium-high heat.

Once boiling, add the cut potatoes and cook for approximately 7 to 8 minutes, or until easily pierced with a fork.

In a small saucepan, heat butter and milk over medium heat until butter melts.

Drain cooked potatoes and return to the pot on low heat to dry, then mash to desired consistency.

Gradually stir in the butter-milk mixture until fully incorporated, seasoning with garlic powder, salt, and black pepper to taste.

Mix cornstarch with 1/4 cup of beef broth until smooth and set aside.

Heat a large skillet over medium heat and add the ground beef, cooking it until no longer pink.

Drain excess liquid to avoid greasiness, then pour in the remaining 1 1/2 cups of beef broth.

Add chopped onion, garlic powder, salt, and black pepper, simmering for 5 to 10 minutes until onion is tender.

Gradually whisk in the cornstarch mixture and bring everything to a boil, stirring continuously for 2 additional minutes until gravy thickens.