An underlying citrusy flavour, a burst of garlicky goodness and the earth taste of thyme are what we bring to you in this amazing creation. You never knew you could have that true steakhouse flavour right from your backyard grill, and yet with this amazing blend of herbs, you absolutely can!
Uses: Of course, this is amazing on steak; try branching out and use to season casseroles, creamy pasta dishes, scrambled eggs and saut̩ed veggies.
2-3 lb Yukon gold potatoes, peeled and coarsely chopped
1 cup heavy cream
¼ cup butter, unsalted
4 garlic cloves, lightly crushed
3 springs fresh thyme
1 cup white cheddar cheese
2 tbsp chives, chopped
1-2 tsp Steak Seasoning
Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of sea salt. Bring to a boil and simmer until the potatoes are fork tender, about 20-30 minutes. Drain well. In a small pot, heat the cream, butter, garlic and thyme. While the potatoes are still warm, mash them with a potato masher or a large fork. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with Steak Seasoning and gently fold in the cheese and chives.