Crash Hot Potatoes and Ribeyes with Whiskey Cream Sauce

There are some great picks on the menu for September from Sweet as Pie.  We got started with Crash Hot Potatoes, an easy and modifiable side dish.  Being the meat-eaters we are (and thanks to a sale at Publix), we decided to pair the potatoes with ribeye steaks.  The potatoes were so easy I had time to make a sauce for the steak as well – another PW recipe (not a cooking club pick), Whiskey Cream Sauce.  Here’s how it all came together:

While our meat came to room temperature, I boiled some red potatoes.  I liked that with this potato recipe I could very easily adjust the servings without having to do any math at all.

I boiled the potatoes until fork-tender and then drained them and placed them on a baking pan.  My smushing didn’t turn out exactly like PW’s but I think that’s only because my masher is a different shape.  Anyway, I gently flattened the potatoes with my masher and then seasoned them with olive oil, salt, pepper, rosemary, and a tiny bit of fake butter.

This masher makes my potatoes look like Play-Doh strings on the other side of the Play-Doh tool. Functional and fun!

Then, I sent the potatoes into the oven for about 25 minutes until they were slightly crispy and starting to brown.  Meanwhile, I worked on the sauce for the steaks.  The recipe doesn’t call for mushrooms, but I’d been craving mushrooms all week and I thought they would go great with the whiskey cream sauce (I was right).  I sauteed some diced red onion and the mushrooms for a few minutes before adding in a quarter cup each of beef broth and whiskey.Then, I added a tablespoon of butter and mixed in the cream.Season and simmer until slightly thickened and voila!  Whiskey cream sauce with mushrooms!The potatoes came out of the oven,

the steaks came off the grill (pan), and we were ready to eat.These were both delicious recipes, either of which was simple enough for a weeknight meal.  The crash potatoes would be great for a crowd and I can see us making them again in the future.  As for the cream sauce, Phillip liked it but since he doesn’t like mushrooms as much as I do, he wasn’t as obsessed with it.  I loved it.  I could have eaten it by itself or poured it over some pasta.  In fact, I turned my leftovers into linguine with mushroom cream sauce, steak, and blue cheese the next day.  Also delicious.  I’ll definitely make the sauce again – I think it’s a great way to improve an inexpensive steak (or chicken or pork or anything).  Two more PW successes!