Salisbury Steak With Homemade Mashed Potatoes. A family favorite!

Salisbury steak and homemade mashed potatoes. On the table in no time for a great family friendly dinner option!
Ingredients
For The Steaks
1 pound lean ground beef
1/4 cup breadcrumbs
1 large egg , beaten
2 teaspoons ketchup
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups beef stock
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
Salt and pepper , to taste
Instructions
In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
Then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
Serve steaks over mashed potatoes with some of the onion gravy drizzled on top.
Homemade mashed potatoes
Ingredients
3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
3 garlic cloves
½ cup unsalted butter, 1 stick, plus more for serving
1 cup whole milk
1½ teaspoons sea salt, plus more for the cooking water
Freshly ground black pepper
¼ to ½ cup sour cream, optional
Chopped fresh onions or chives, for garnish
Instructions
Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 10-15 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, salt, and pepper. Continuing mashing until the potatoes reach your desired consistency (I like them smooth), then use a spatula or wooden spoon to fold in the sour cream, if using.
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