For Valentines Day this year the guy and I decided to stay in and cook a homemade meal. We don’t usually have steak at home so decided to do a simple sear on a ribeye, complementing it with garlic mashed potatoes and buttered asparagus. The mashed potatoes were made with Yukon potatoes (6 found around the kitchen) which are not my first choice for mashed potatoes (russets are) because they are harder to mash and not as fluffy. I heated up 2% milk with mashed garlic in a saucepan and incorporated it with the cooked potatoes and half a stick of butter. The garlic really took the mashed potatoes to another level and it added so much flavor that gravy was not necessary. I’m definitely making my potatoes this way from now on.