Twofer

by Michelle on April 3, 2009

This week for Tyler Florence Friday I made 2 side dishes (1) Herb-Roasted Potatoes and (2) Chive and Garlic Mashed Potatoes. Both sides dishes were excellent and VERY easy to make. In fact so easy that I putting them both in my “Call-it-Dinner” category for my quick and tasty dishes.

Instead of potatoes in Tyler’s Herb-Roasted Potatoes I substituted mixed vegetables consisting of radishes, brussels sprouts, carrots and beets. I roast vegetables several times a week varying the vegetables and no matter how much I make we eat all of it. We do love our roasted vegetables! But Tyler added some fresh Thyme and it made all the difference and was super delicious!!

On a side note and if you can believe it my tiny Thyme plant made it through our horrible freezing Northern IL winter! And I’ve been harvesting fresh Thyme since planting it last June…tough little dickens! I am very proud of my little Thyme.

Herb-Roasted Potatoes

2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt

1. Preheat the oven to 375 degrees
2. Toss potatoes with oil, salt and thyme.
3. Place potatoes on a baking sheet, roast until soft and browned on the edges about 30 to 40 minutes.

When I made the Chive and Garlic Mashed Potatoes I was not sure if we were going to like it or not. With my initial tasting I thought the potatoes tasted like chip dip. But the chive and garlic potatoes along with the Beef Gravy..OMG sOOoooo good! Mr. Tastebuds said “These are the best potatoes you’ve ever made”, which is quite the compliment from him.

Chive and Garlic Mashed Potatoes

4 to 6 pounds potatoes, cleaned and peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

1. Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
2. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.
3. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme.
4. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl.
5. Strain the cream and discard the solids.
6. Stir in the warm cream a bit at a time into the mashed potatoes. Stir well.
7. Season with salt and pepper and gently fold in the chives. Serve hot.

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Comments

  • Donna-FFW April 3, 2009 at 12:48 pm

    Whatfantastic side dishes and so easy to make. Ill have to try these.. those potatoes look so fluffy and wonderful!

  • Natashya KitchenPuppies April 3, 2009 at 6:22 pm

    I did spuds too – does that make us both lushes? :)I love the volcano out of the chive and garlic mashies.. reminds me of Close Encounters of the Third Kind (Am I showing my age here?)

  • Debinhawaii April 3, 2009 at 8:26 pm

    Potatoes are my weakness. Both dishes look and sound wonderful. Congrats on your hardy little thyme plant making it through the winter!

  • Megan April 3, 2009 at 9:56 pm

    Chip dip potatoes? I like the sound of that! And gravy? More, please!

  • leanne April 4, 2009 at 12:22 am

    Both of these look amazing. I have some leftover chives. I will have to make those potatoes now.

  • cantbelieveweate April 4, 2009 at 12:41 am

    Uh oh…now here’s a dilemma…TF mashed potatoes, or Pioneer Woman’s mashed potatoes?? That’s scary!! I love your take on roasted veggies. I should do that more! We like them a lot too! Congrats on wintering your Thyme! Mine croaked…but I wintered basil successfully! LOL!

  • Pam April 4, 2009 at 1:33 am

    Great side dishes! I have both of these bookmarked!

  • Elyse April 4, 2009 at 4:17 pm

    Wow! You picked two winner recipes!! They both sound excellent. I could totally make a meal of potato dishes. I can’t wait to try out these recipes. Yum!

  • Jenny April 4, 2009 at 10:32 pm

    Hehe nice volcano. Everything looks good, actually.

  • Nancy/n.o.e April 6, 2009 at 1:13 am

    Both of those dished look scrumptious! My thyme and oregano both made it through the winter, but ours is a bit milder in Georgia! We did have some temps in the teens and even the single digits. I planted the rest of our herbs this afternoon.Nancy

  • Joanne April 6, 2009 at 1:17 am

    I am a roasted veggie lover as well. If there’s one thing tyler does right (and he does MANY things right), it’s potatoes. I’ve made the chive mashed potatoes before and they were a huge hit. Your thyme is the little plant that could!

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