Bison Meatloaf with Green Chile, Mashed Potatoes and Roasted Carrots with Thyme

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 2 lb carrots (peeled and cut into 2-inch pieces or halved lengthwise if small)
• 2 tbsp olive oil (extra virgin recommended)
• 1 tbsp fresh thyme (leaves stripped from stems)
• 0.75 tsp sea salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat Oven and Prepare Carrots

   • Position a rack in the center of your oven and preheat to 400°F (200°C).
   • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
   • If you haven't already, wash, peel, and cut the carrots into uniform 2-inch pieces. For smaller carrots, you can simply halve them lengthwise.
2. 2

   Season the Carrots

   • In a large mixing bowl, place the prepared carrots.
   • Drizzle with olive oil, then sprinkle with the fresh thyme leaves, sea salt, and freshly ground black pepper.
   • Toss thoroughly with your hands or a spatula until every carrot piece is evenly coated in oil and seasonings.
3. 3

   Roast to Perfection

   • Spread the seasoned carrots in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will cause them to steam rather than roast. Use two sheets if necessary.
   • Place the baking sheet in the preheated oven and roast for 25-30 minutes.
   • Flip the carrots halfway through the cooking time (around the 15-minute mark) to ensure even browning and caramelization.
   • The carrots are done when they are tender enough to be easily pierced with a fork and have developed golden-brown, slightly crispy edges.
4. 4

   Garnish and Serve

   • Carefully remove the baking sheet from the oven.
   • Transfer the roasted carrots to a serving platter.
   • Garnish with fresh chopped parsley, if using, for a pop of color and fresh flavor.
   • Serve immediately while warm.