So like I have said before Vermont’s weather is a little shall we say unexpected. A few days ago it was a nice springy and last night it was cold and snowy. I needed stick your ribs kind of fare so I went with a classic meat and potatoes. It was real simple, seasoned and broiled NY Strips topped with a blue cheese butter, quick fried asparagus with lemon and some of the best mashed potatoes I have had in a while.
I knew I was making the steak, I was craving some red meat so that was a done deal. The blue cheese butter that I topped them with was simply that, blue cheese and butter mixed together. For the veggie I went with asparagus. This couldn’t be easier either I just heated up a pan with olive oil until it was almost smoking and added the asparagus. Just as they were almost done I squeezed on some lemon juice, lemon zest, salt & pepper and I called it a day. The potatoes however were a different story. I knew I wanted them but I just didn’t know if I wanted baked, mashed, or roasted so I asked M and he gave me his standard answer of “Yes”. So I got to thinking why not all of the above!
4 russet potatoes
1 bulb of garlic
1/2 cup sour cream
1/2 cup buttermilk
1/2 stick butter
handful of chives
handful of parsley
salt & pepper
Start by pre heating your oven to 400. Scrub potatoes and poke with holes all over, wrap in aluminum foil and place in the oven for 1 hour. Now cut the very top off the garlic bulb and rest in aluminum foil drizzle with the olive oil and season with salt & pepper. Roast for about 25 minutes. When all is ready CAREFULLY unwrap the potatoes and plop them in a bowl along with the individual unwrapped cloves of roasted garlic. You should be able to just push the clove right out of the skin. You can also add part of the butter in pats. Begin mashing together. Then add the sour cream, buttermilk, and remainder of the butter. Continue to mash together. At the end throw in the chives, parsley and salt & pepper and stir in to combined.
These mashed potatoes are so yummy. They are thick and chunky with the skins which I love and a TON of flavor. Not your typical mashed potatoes!