Chicken Marsala, Mashed Potatoes and Garlic Green Beans

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

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.