Cut the peeled potatoes into even-sized chunks and cook in a large pan of salted boiling water and bay leaves for 10-15 mins until just tender.

Drain the potatoes into a large colander and leave for 3-4 mins.
Return the potatoes to the pan with the butter and 2 tbsp of the hot milk.

Mash thoroughly until smooth, adding a little more hot milk for a softer mash. Season to taste with salt and freshly ground black pepper.

In a saucepan, over medium heat, gently brown the onions and garlic in the butter. Sprinkle in the flour and stir until it forms a paste.

Add the vinegar, soy sauce, beef stock and cream and bring it all to a simmer. Continue cooking for a few minutes until the sauce thickens.

Stir in the fresh thyme. Taste.

Season with a sprinkle or two of salt and lots of freshly ground pepper, drizzle it over your favourite grilled steak, serve and share!