On Sunday night, Carl and I made steak and I tried a new yummy mashed potato recipe. I found the mashed potato recipe from a blog that I follow on wordpress. This blog is such a fun blog because she has a lot of fun recipes, crafts and DIY projects. Her blog is mixedmethod.
We marinated our steak in a Jack Daniels Sauce. The nice thing about this marinade is that it came in a marinade bag and all we had to do was put the steak in the bag! Super easy. We had the classic steakhouse.
The recipe is on her blog under recipes- Rosemary Blue Cheese Mashed Potatoes.
Picture taken by Carl.
- 6 tablespoons unsalted butter, plus more for greasing baking dish
- 2 cloves garlic, peeled and smashed
- 1 tablespoon finely chopped rosemary leaves
- 6 Yukon Gold potatoes
- 1 1/4 cups crumbled blue cheese
- salt and pepper
Butter a 6 to 8 cup shallow baking dish.
In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
In a large pot, cover the potatoes with water and bring to a boil over medium heat. Reduce heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them back into hot pot over very low heat, to dry them out. Next, mash the potatoes. If you have a ricer or food mill, pass them through that.
Preheat the oven broiler to high.
Remove the smashed garlic from the warm butter and rosemary infusion and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread potatoes into the prepared baking dish and top with remaining blue cheese crumbles. Broil until the cheese is golden and melting, 3-5 minutes. Remove the potatoes from the oven and serve.
What I would do differently, I did not take out the garlic out, I left it in and it tasted good. 🙂
Great recipe, must recommend.