Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter, softened
  • 0.5 cup whole milk, warmed
  • 1 tsp fine sea salt
  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 2.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place cubed potatoes in a pot of cold, salted water. Bring to a boil and cook for 15–20 minutes until they shatter when pierced with a fork. Drain thoroughly.
  2. Return the drained potatoes to the warm pot for 1 minute to steam dry. Mash with 4 tablespoons of butter and 0.5 cup warm milk until light and airy.
  3. While potatoes boil, heat a heavy-bottomed skillet over medium-high heat. Add the ground beef, breaking it into large chunks. Let it sit undisturbed for 3 minutes to develop a dark crust.
  4. Break the beef down further, add the diced onions, and cook until the onions are translucent and the beef is fully browned.
  5. Stir in the minced garlic and dried thyme and cook for 60 seconds until fragrant.
  6. Sprinkle the flour over the beef mixture. Stir constantly for 2 minutes to cook the raw flour taste out.
  7. Slowly pour in the beef broth and Worcestershire sauce while whisking or stirring. Simmer until the gravy has thickened into a glossy, rich sauce. Season with salt and pepper to taste.
  8. Serve the savory beef gravy generously over the whipped potato base.