Categories: Sides
Ingredients
- 4 lbs. russet potatoes, peeled and chopped into 1-inch cubes
- 1 1/2 tbsp. plus 4 1/4 tsp kosher salt, divided
- 2/3 cup whole buttermilk
- 3/4 cup unsalted butter, softened and divided
- 4 garlic cloves, grated
- 1 1/4 tsp black pepper, divided
- 1/4 cup all-purpose flour
- 2 1/2 cups beef broth, room temp
- 2 tsp Worcestershire
- 3 sprigs fresh thyme
- Garnish: fresh thyme leaves
Directions
-
In a large Dutch oven, bring potatoes, 1 1/2 tbsp. salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10 to 12 minutes. Drain, and return to pot. Cook over medium heat, stirring gently, until dry, about 30 seconds. Remove from heat.
-
In a medium saucepan, bring buttermilk, 1/2 cup butter, and garlic to a simmer over medium heat.
-
Using a potato masher, mash potatoes until mostly smooth. Stir in buttermilk mixture, 2 3/4 tsp salt and 1 tsp pepper. Keep warm.
-
In another medium saucepan, melt remaining 1/4 cup butter over medium heat until bubbly. Whisk in flour; cook for 1 minute, stirring constantly. Stir in broth. Bring to a boil; reduce heat to medium-low. Stir in Worcestershire and thyme sprigs; cook, stirring frequently, until thickened, 15-20 minutes. Whisk in remaining 1 1/2 tsp salt and remaining 1/4 tsp pepper; discard thyme sprigs. Serve immediately with potatoes. Garnish with thyme.