Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 whole garlic cloves, smashed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb lean ground beef (90/10 ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2.5 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme

Instructions:

  1. Place the quartered potatoes and 4 smashed garlic cloves in a large pot of cold, heavily salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
  2. Drain the potatoes and let them sit in the hot pot for 2 minutes to allow excess steam to escape, preventing a watery texture.
  3. Rice or mash the potatoes with the butter, heavy cream, parsley, and fresh thyme until velvety and smooth.
  4. In a large skillet or Dutch oven over medium-high heat, add the ground beef. Spread into a flat disk and sear undisturbed for 3-4 minutes to develop a deep brown fond.
  5. Break up the beef and add the diced onion and minced garlic. Sauté until the onions are translucent and the beef is fully browned.
  6. Sprinkle the flour over the beef mixture and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux with the rendered fat.
  7. Slowly whisk in the beef bone broth, Worcestershire sauce, Dijon mustard, and dried thyme. Simmer for 5-7 minutes until the gravy is thick and glossy.
  8. Season the gravy with salt and pepper to taste. Serve the beef and gravy generously over a bed of the garlic-herb mashed potatoes.