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

1. 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.

2. In a medium saucepan, bring buttermilk, 1/2 cup butter, and garlic to a simmer over medium heat.

3. Using a potato masher, mash potatoes until mostly smooth. Stir in buttermilk mixture, 2 3/4 tsp salt and 1 tsp pepper. Keep warm.

4. 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.

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