Garlic Mashed Potatoes
2 lb. red potatoes
1/2 cup milk
2/4 cup cream 3 Tbsp butter Salt, to taste Black pepper, to taste
3/4 cup garlic cloves
Sautied Onions and Mushrooms
4/2 lb. yellow onions, peeled, cored, 1/4 inch julienne strips
5/2 lb. sliced mushrooms 2 Tbsp butter Granulated garlic, to taste Salt, to taste Black pepper,
to taste Sirloin Steak Skillet 2-3/4 lb. sirloin steak 8 smaller cuts (approximately 5-1/2
ounces each) Sautied mushrooms/onion, see recipe Garlic mashed potatoes, see recipe 8 slices
mozzarella cheese
Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil
and wrap tightly. Roast in 400 degree Fahrenheit preheated oven for approximately 45 minutes or
until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are
ready. Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you
desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller
pieces. Internal temperature should be 205 degrees Fahrenheit. Remove from heat and drain in
colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other
ingredients and mash with a potato masher. Return mashed potatoes to low heat, if necessary, to
bring them to a serving temperature of 165 degrees Fahrenheit.
Sautied Onions, Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings.
Sauti and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning,
until hot.
Sirloin Steak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella
cheese over two shingled steaks for each plate. Top with onions and mushrooms, and serve with mashed
potatoes on the side.
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