Today you are getting double your money’s worth – two recipes.
If I do say so myself, I outdid myself on Valentine’s Day! At least that is what my husband says. It’s amazing what happens when you cook a man a great steak!
Because I was starting a Reset (helping my body not crave those carbohydrates so much and drop a few pounds) this week I went crazy with cooking and carbohydrates this weekend!!
Valentine’s Day menu included Pioneer Women’s Rib Eye Steak with Whiskey Cream Sauce and Creamy Mashed Potatoes.
I wish you all could have been here to hear and see the look on my family’s faces when they sat down to dinner and saw that I, their wife and mother, had made mashed potatoes!
I need to explain a little.
Many of you know I married an Idaho boy so potatoes are very important.
But that Idaho boy married a girl who doesn’t like potatoes, especially mashed potatoes! He married a girl with texture issues.
Today I am making a confession. I don’t make mashed potatoes. My family loves mashed potatoes but I don’t make them. If we have mashed potatoes at our house someone else makes them, usually my husband.
So when they sat down to dinner and saw a dish of mashed potatoes you can imagine their reaction! I think my husband had no doubts at that moment that I do love him! Tessa was excited too!
Steak and mashed potatoes just go together. When I decided to make PW’s Rib Eye Steaks I knew I had to make mashed potatoes too! Fortunately PW had a recipe to help me along.
PW mashed potatoes aren’t just potatoes -they are full of butter and cream cheese, now that part I like!!
I cooked the steak in my cast iron skillet. The sauce does use whiskey but you can easily just substitute that amount with more beef broth. It does affect the flavor a bit but it’s still yummy!
Even though I didn’t like peeling the potatoes the great thing about PW’s potato recipe is it can be made ahead of time and then popped in the oven to heat up before serving.
The steak and potatoes were a huge hit!
I didn’t get a great picture of the steak but you can see it here in the background behind that yummy roasted asparagus!
Rib Eye Steak and Creamy Mashed Potatoes
Ingredients
- 5 pounds Russet Or Yukon Gold Potatoes
- ¾ C Butter
- 1 package 8 Oz. Cream Cheese, Softened
- ½ to 3/4 C Half-and-Half
- ½ tsp to 1 tsp Lawry's Seasoned Salt
- ½ tsp to 1 tsp Black Pepper
Instructions
- Peel and cut the potatoes into pieces that are generally the same size
- Bring a large pot of water to a simmer and add the potatoes
- Bring to a boil and cook for 30 to 35 minutes
- When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander
- When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove
- Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients
- Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half
- Mash, mash, mash!
- Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper
- Stir well and place in a medium-sized baking dish
- Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time
- Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through
Spoon the sauce over the steak! EnJOY!
Rib Eye Steak and Creamy Mashed Potatoes
Ingredients
- 5 pounds Russet Or Yukon Gold Potatoes
- ¾ C Butter
- 1 package 8 Oz. Cream Cheese, Softened
- ½ to 3/4 C Half-and-Half
- ½ tsp to 1 tsp Lawry's Seasoned Salt
- ½ tsp to 1 tsp Black Pepper
Instructions
- Peel and cut the potatoes into pieces that are generally the same size
- Bring a large pot of water to a simmer and add the potatoes
- Bring to a boil and cook for 30 to 35 minutes
- When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander
- When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove
- Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients
- Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half
- Mash, mash, mash!
- Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper
- Stir well and place in a medium-sized baking dish
- Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time
- Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through
What did you have for Valentine’s dinner?
Coming up next – Valentine Breakfast and Dessert!
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Rhonda
February 19, 2010 at 6:57 amOh Leigh Anne, this is exactly how my husband makes the mashed potatoes and has been for 25 years. I call them our heart attack potatoes. They are so very good. We actually did our annual “Banana Splits for Dinner” night on Valentine’s Evening. I love reading Ree and YOUR fun recipe ideas. Always something worth trying.
MelanieL
February 19, 2010 at 7:28 amNice meal! I made a pork loin and PW’s au gratin potatoes. WOW! They were out of this world, you should try them if you can handle it (texture)! Thanks for sharing this PW recipe, there’s no doubt my husband would like this, I’m not a big steak eater but I’d do it for him just like you did the mashed potatoes for yours! Have a wonderful day!
Jennifer
February 19, 2010 at 7:32 amWe made that steak last weekend too and it was delicious!
Cindy
February 19, 2010 at 7:35 amI love that steak recipe of Ree’s.
Valery
February 19, 2010 at 10:32 amI’ve always wondered about cooking with wine and such. What do you do Leighanne? Does one just go to a liquor store and get a whole bottle? Or is there a magical place where you can just get 1/4 cup??
Leigh Anne
February 19, 2010 at 10:47 amValery
If I am buying the wine I usually buy the least expensive bottle they have at Trader Joes or else I borrow from my neighbors! Wine keeps a long time/doesn’t go bad very fast so it can hang around a while.
Melanee
February 19, 2010 at 12:40 pmWe love Ree’s mashed potatoes! I always leave the skin on the potatoes and we love the rustic quality and the extra nutrients it gives them.
Valerie H.
February 19, 2010 at 12:55 pmI see that far away place look in your husband’s eyes that men go to when they are enjoying food! Tessa looks so happy too! She’s so pretty! The Rib Eye Steak recipe is one I do want to try. It sure looks good! I had planned on making these pototoes on Sunday. We are having company for dinner after church and these potatoes are great because they can be made ahead of time.
Thanks for the reviews.
Okay, I have to ask….
Did you actually eat some mashed potatoes on Valentine’s Day??? 😉
Leigh Anne
February 19, 2010 at 3:09 pmValerie,
No I didn’t eat them – it is really the texture of mashed potatoes I don’t like. Since no one was home when I was making them I had to take a teeny, tiny taste just to check for seasoning. The flavor is o.k. it’s just that texture that gets me!!!
Robyn
February 19, 2010 at 7:04 pmYUM – I had steak, bread, and asparagus for Valentine’s as well. Cooked by my sister in law. I’ll have to try this recipe – i love meat & potatoes :-).
Rachelle
February 20, 2010 at 2:53 pmWe did your Penne Rustica and LOVED it! It was a huge hit! Then we did a simple Mock Chocolate Eclair that I think I ate for the next three days. You may have something similar, it’s a great one with things you have in the cupboard.
3 packages of graham crackers
1 large box instant vanilla pudding
1 tub of Cool Whip
chocolate frosting
Make pudding according to box directions and gently fold in Cool Whip. Layer (whole) crackers on bottom of 9×13 pan, you may need to do a little piecing. Then pour on approximately 1/2 of pudding mixture. Make another cracker layer, then pudding, and then top with crackers. Next, frost with chocolate frosting. Refrigerate for a few hours before serving. Melt and after cooled for a few minutes, pour/spread over top of cracker layer:
3 squares of baking chocolate
3 Tablespoon butter
2 Tablespoon karo syrup
2 Tablespoon vanilla
Remove from heat and add
3 Tablespoon milk
1 1/2(+) cups of powdered sugar
Patti
February 22, 2010 at 11:24 amWhen you first announced that you were doing the Julie/Julia thing with Ree’s book, I wondered what you would do with the whiskey ingredient!