Salisbury Steak with Dilled Mashed Potatoes

1 pound ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon black pepper
1 jar (12 ounces) mushroom gravy

Dilled Mashed Potatoes:

1 package (22 ounces) frozen mashed potatoes
2-1/3 cups milk
1-1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup dairy sour cream

Combine potato ingredients except sour cream in 2-quart microwave-safe dish; cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream.

Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties.

Heat large nonstick skillet over medium heat until hot. 

Place patties in skillet; cook 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, once. Remove.

Add gravy to skillet; heat through. Serve over patties and potatoes.

Shared by Debbie McLean Warner