Rosemary Roast Chicken, Garlic Mashed Potatoes and Honey Glazed Carrots

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch cubes)
• 1 tsp Salt (for boiling water)
• 0.5 cup Unsalted Butter (cut into pieces)
• 4 clove Garlic (finely minced)
• 0.5 cup Whole Milk (warmed)
• 0.25 cup Heavy Cream (warmed)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Chives (finely chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes (20-25 minutes)

   • Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least 1 inch.
   • Add 1 tsp of salt to the water. This seasons the potatoes from the inside out as they cook.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook until the potatoes are very tender and can be easily pierced with a fork, typically 20-25 minutes.
2. 2

   Infuse Garlic Butter (2-3 minutes)

   • While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat.
   • Add the minced garlic and cook, stirring constantly, until it becomes fragrant, about 1-2 minutes. Do not let the garlic brown, as it will turn bitter.
   • Remove the saucepan from the heat and set aside.
3. 3

   Drain and Dry Potatoes (1-2 minutes)

   • Once the potatoes are tender, drain them completely in a colander.
   • Return the empty, hot pot to the stove over low heat.
   • Add the drained potatoes back into the pot and let them sit for 1 minute, shaking the pot occasionally. This allows excess moisture to evaporate, which is crucial for fluffy potatoes.
4. 4

   Mash and Combine (3-4 minutes)

   • Remove the pot from the heat. Mash the potatoes thoroughly using a potato masher or press them through a ricer for the smoothest texture.
   • Pour in the prepared garlic butter, warmed milk, and heavy cream.
   • Add the remaining 1/2 tsp salt and the black pepper.
   • Gently fold all the ingredients together with a rubber spatula until just combined. Be careful not to overmix, which can make the potatoes gummy.
5. 5

   Garnish and Serve (1 minute)

   • Taste the mashed potatoes and adjust the seasoning with more salt and pepper if necessary.
   • Transfer to a warm serving bowl, garnish with fresh chopped chives, and serve immediately.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 3 tbsp Honey
• 0.25 cup Vegetable Broth (Can substitute with water or chicken broth)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tsp Fresh Thyme (Finely chopped)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   In a large skillet or sauté pan, melt the unsalted butter over medium heat until it's foamy.

2. 2

   Add the sliced carrots to the pan. Season with salt and pepper. Stir well to coat the carrots evenly with the butter.

3. 3

   Sauté for 5-7 minutes, stirring occasionally, until the carrots begin to soften and develop a slight golden-brown color on the edges.

4. 4

   Carefully pour in the vegetable broth. Bring the liquid to a simmer, then reduce the heat to medium-low.

5. 5

   Cover the skillet and let the carrots steam for 6-8 minutes, or until they are tender when pierced with a fork. Avoid overcooking; they should still have a slight bite.

6. 6

   Uncover the skillet and increase the heat to medium-high. Drizzle the honey over the carrots and add the chopped fresh thyme.

7. 7

   Cook, stirring constantly, for 2-3 minutes until the liquid has reduced to a thick, glossy glaze that coats each carrot slice.

8. 8

   Remove the pan from the heat. Stir in the fresh parsley, taste, and adjust seasoning if necessary. Serve immediately.