Mashed Potatoes…

It seems everyone has a version of doctored mashed potatoes. My sister makes garlic mashed potatoes to die for but won’t part with the recipe… bad sister.

The British have a dish called Bubble and Squeak. They will use leftover mashed potatoes from Sunday dinner; mix it cabbage for lunch on Mondays. I have yet to make this dish; I am still looking for a recipe… If anyone has one please email it to me or message it to me on Facebook.

The recipe below would be wonderful with steak, prime rib or even lamb.

Chives Horseradish Mashed Potatoes with Thyme Butter

3 cups of prepared mashed potatoes

6 tablespoons butter, softened

1 cup sour cream

2 springs fresh thyme

1 Tablespoon horseradish, prepared

3 Tablespoons fresh chives, chopped

Directions:

In small saucepan heat thyme sprigs and 2 Tablespoons of butter, to simmer. Removed from heat

In small bowl, combine remaining butter, chives, sour cream, season with salt and pepper to taste.

Whip horseradish and sour cream mixture into the mashed potatoes. Do not over mix.

Remove thyme sprigs from butter in pan

Transfer potatoes to serving dish and top with the thyme butter

Prime Rib Roast

I have learned over the years that if you wait until the day after a holiday you can get the best cuts of meat on discounted or clearance prices. The day after Thanksgiving, I bought a four-pound Prime Rib for less than $15.00. At the price, I did not feel guilty about cutting it into steaks.

If you prefer to cook your Prime Rib as roast, I thought you would enjoy this recipe. If you follow the directions, it will turn out perfect!

Chef Noche's Instructions for Making the Best Boneless Prime Rib Roast
INGREDIENTS

1 Boneless Prime Rib Roast 3 Lb
2 tbsp of olive oil
2 tsp of pepper
2 tsp of dried thyme
2 tsp of salt
10 cloves of minced garlic

Begin by setting the roast in a roasting pan with the fat side facing up. In a separate, smaller bowl, mix together 2 tbsp of olive oil, 2 tsp of pepper, 2 tsp of dried thyme, 2 tsp of salt and 10 cloves of minced garlic.

Spread this mixture over the roast until it is well coated, and let it sit at room temperature for roughly 1 hour. When the hour has passed, preheat the oven to 500 degrees Fahrenheit, and once the oven has been preheated for around 10 minutes, bake the roast inside the oven for 20 minutes. After the 20 minutes, lower the temperature to about 325 degrees Fahrenheit and let it bake for just about an hour to an hour and 15 minutes more. Take it out of the oven when it is done and let it sit for about 15 minutes in order to allow the roast to keep its juices before carving. After carving, it can be prepared in any dish in any way, with an elegant and mouth-watering garlic aroma and taste that will follow it.

The finished roast can be sliced and is excellent when served with a romaine lettuce salad, with crunchy croutons added to provide a breaded taste that will exquisitely complement the taste of the meat and garlic. The salad is best left without dressing, and cherry tomatoes can be added for additional sweet flavor, along with diced sweet onions. The slices of roast can be applied in delicious thin slices, and served with creamed corn on the side along with any other vegetable dish. Peas are a popular choice as the side dish, and asparagus especially will bring out the finer taste that is present in the roast.