Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • salt to taste
  • cracked black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 0.5 cup heavy cream, warmed
  • 4 tbsp unsalted butter, room temperature
  • 0.5 tsp garlic powder

Instructions:

  1. Place cubed potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until fork-tender.
  2. In a large skillet over medium-high heat, add the ground beef. Break into large chunks and sear undisturbed for 3 minutes until a dark crust forms. Break into smaller crumbles, add diced onions, and sauté until translucent.
  3. Add 3 tablespoons of butter to the skillet with the beef. Once melted, sprinkle in the flour and whisk constantly for 2 minutes to create a light roux and remove the raw flour taste.
  4. Slowly pour in the beef broth and Worcestershire sauce while whisking. Deglaze the pan by scraping up the brown bits (fond). Stir in dried thyme and simmer until the gravy reaches a silky consistency.
  5. Drain the potatoes and mash using a ricer or masher. Incorporate the warmed heavy cream, 4 tablespoons of butter, and garlic powder until smooth. Season with salt and pepper.
  6. Serve the savory ground beef and gravy generously over the velvet mashed potatoes.