Buttered Ribeye with Creamy Garlic Mashed Potatoes

Directions

1. Defrost the thick rib eye steaks overnight in the fridge after removing the packaging.
2. Prepare the potatoes side dishes.
3. To make the mashed potatoes, start by roasting the garlic.
4. Cut the tops off the whole garlic head, sprinkle it with salt and the olive oil.
5. Wrap the whole head of garlic in aluminum foil and roast in a 375 degrees oven for 45 minutes, or air fry at 400 degrees F for 30 minutes.
6. In the meantime cut the peeled potatoes into 1 inch cubes appropriately. Now it doesn't need to be perfect since they will get mashed anyway, but keeping them the same size is important. This insures the potatoes all cook at the same time.
7. Add the potatoes, milk and cream to a sauce pan with lid. Make sure you don’t add too much, as none of the liquid will go to waste this way.
8. You need just enough to cover the potatoes, and not even fully immersed. Boiling the potatoes in this creamy mixture ensures they soak up all that creaminess with their existing starch to create utterly luscious mashed potatoes
9. Cover the pot and let the potatoes cook low and slow. Avoid increasing the heat as it will scorch the milk.
10. When ready, the potatoes will soak up all that milk and cream, and the remaining liquid will be super thick. The thickness comes from the starch in your potatoes.
11. You'e going to use a slotted spoon to remove the boiled potatoes in a large bowl. To that bowl, you'll add the roasted garlic cloves. Simply squeeze them out of the garlichead and they will be soft and come right out.
12. Then you'll season the potatoes, and add in butter and cream cheese.
13. Use a hand held mixer or kitchen machine for this job. You can use a potato mashed as well if you prefer.
14. Keep mixing until the potatoes are soft to your liking.
15. Spoon the fluffy mashed potatoes onto the serving plate using a large spoon. Swirl the surface around to create a small dent where you can add the butter if using.