Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 lb lean ground beef (90/10)
  • 2 cups beef bone broth
  • 4 tbsp unsalted butter, softened
  • 1 small yellow onion
  • 1/4 cup all purpose flour
  • 1 tbsp Worcestershire sauce
  • 1/2 cup whole milk, warmed
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 2 cloves minced garlic
  • 1 tsp dried thyme
  • salt
  • black pepper

Instructions:

  1. Place the 2 lbs of cubed Yukon Gold potatoes in a large pot and cover with cold water.
  2. Cook for 15 minutes until a fork slides in and out with zero resistance.
  3. Drain the potatoes and return them to the hot pot for 1 minute to evaporate excess moisture.
  4. Add 4 tbsp butter and 1/2 cup warmed milk. Mash until the texture is velvety and no lumps remain. Season with 1 tsp sea salt and 1/2 tsp white pepper.
  5. In a large skillet over medium high heat, add the 1 lb ground beef. Cook for 6 minutes until the meat is browned and the sizzle becomes sharp.
  6. Add the diced onion and 2 cloves minced garlic to the beef fat. Cook for 4 minutes until the onions are translucent and fragrant.
  7. Sprinkle 1/4 cup flour over the meat mixture. Stir constantly for 2 minutes until the flour smells toasted and nutty.
  8. Slowly pour in 2 cups beef bone broth while whisking.
  9. Stir in 1 tbsp Worcestershire sauce and 1 tsp dried thyme. Simmer for 5 minutes until the sauce thickens and coats a spoon.
  10. Taste and adjust with salt and black pepper. Spoon the hot gravy over generous mounds of the mashed potatoes.