TFF -- Twofer

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
Recipe adapted from Tyler Florence

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

Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 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
Recipe adapted from Tyler Florence

4 to 6 pounds Yukon gold potatoes, 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

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






Please check out Tyler's Groupies at Tyler Florence Fridays and see what they've cooked up this week.



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