It seems like a travesty, to give up my potatoes. We think they are pretty good, but who knows. Anyway, having passed on the short ribs, it seems like a shame not to put down the recipe they went with. But it's kind of hard. My hands are hesitating to type this.
See, this was kind of my first recipe I made up myself. Is it original? Hell no. But I didn't actually read the recipe before making it and at the time, that was huge.
It's not now, I guess, and that's where it shouldn't be hard to write this down. But it is. So, enjoy and forget the gravy!
3 lbs. potatoes, russet, peeled and diced into 1 inch pieces
1/2 stick butter
1 clove minced garlic
1/2 cup buttermilk ranch dressing
1/4 cup milk
1/4 cup fresh grated Parmesan
Salt and pepper to taste
Pretty straightforward -- cut up potatoes, place in a stockpot and cover with water. Bring to a boil and boil about 10 minutes, or until tender. Drain, add butter and garlic, and mash. Add ranch and milk and stir. Add in Parmesan, salt and pepper. Give it a final stir. Serve immediately. Save about a cup for yourself, so when you want leftovers, you don't have to fight for them. Or get upset when they disappear from your fridge... :)