Ingredients:

  • 2 lbs (900g) Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup (120ml) Whole Milk, room temperature
  • 4 tbsp (56g) Unsalted Butter, cold and cubed
  • 1 tsp (6g) Fine Sea Salt
  • 1/4 tsp (1g) White Pepper
  • 1 lb (450g) Lean Ground Beef (85/15)
  • 1 Small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 3 tbsp (24g) All-Purpose Flour
  • 2 cups (480ml) Beef Bone Broth
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tsp (2g) Dried Thyme
  • Salt, Black Pepper to taste

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water.
  2. Add 1 tsp sea salt and bring to a boil. Cook for 15 minutes until a fork slides in with zero resistance.
  3. While the potatoes boil, heat a skillet over medium high. Add the 450g of ground beef and diced onion, breaking it up with a spoon.
  4. Cook for about 8 minutes until the beef is browned and the onions are translucent. Add the minced garlic and 1 tsp dried thyme, stirring for 1 minute until fragrant.
  5. Sprinkle the 24g of flour over the beef mixture. Stir constantly for 2 minutes until the flour smells slightly nutty and disappears.
  6. Gradually whisk in the 480ml of beef bone broth and 15ml of Worcestershire sauce.
  7. Reduce heat to medium low. Simmer for 5-7 minutes until the gravy is glossy and thick enough to coat a spoon. Season with salt and black pepper to taste.
  8. Drain the potatoes and return them to the hot pot for 30 seconds.
  9. Add the 120ml of milk, 56g of cold butter, and 1/4 tsp white pepper. Mash by hand until the mixture is velvety and smooth.
  10. Scoop a generous portion of potatoes onto a plate and ladle the hot beef gravy over the top.