1 pound lean ground solid potatoes, diced
2 cups milk
1 cup instant dry brown gravy mix
1 (10.5 ounce) can beef bouillon
1 cup hot water
1/2 cup butter
Preheat oven to 225 degrees F (116 degrees C). Grease a 1 quart baking dish.
Drain potatoes. In a medium saucepan over medium heat, bring milk to a boil. Slowly stir in gravy mix; then bring to a boil. Remove from heat and stir in bouillon cubes. Whisk in hot water and butter. Reduce heat and simmer, stirring constantly, until potatoes are tender, about 15 to 20 minutes. Stir in potatoes and serve hot or cold.