Ingredients
– 1 pound beef tenderloin, cut into bite-sized pieces
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
– Salt and pepper to taste
– 2 pounds potatoes, peeled and diced
– ½ cup heavy cream
– 4 tablespoons cream cheese
– 2 tablespoons chives, chopped (for garnish)
Equipment Needed
– Large skillet
– Medium pot
– Potato masher or electric mixer
– Knife and cutting board
– Measuring cups and spoons
Step-by-Step Instructions
First, I start by preparing the mashed potatoes. In a medium pot, I add my peeled and diced potatoes and cover them with cold water. I bring it to a boil over medium heat, then reduce it to a simmer. It usually takes about 15-20 minutes for them to get tender. When they’re done, I drain them and return them to the pot. I add heavy cream, cream cheese, salt, and a bit of pepper, then mash until they’re creamy and smooth. The aroma of the buttery potatoes is just heavenly! (See the next page below to continue steps…)