For the Creamy Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup sour cream
Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)
Directions:
Preheat your oven to 400°F (200°C).
For the Mashed Potatoes:
Place the peeled and cubed potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
For the Steak:
Season the ribeye steaks generously with salt and pepper on both sides.
In a large oven-safe skillet, melt 4 tablespoons of butter over medium-high heat. Add the minced garlic, fresh thyme, and rosemary.
Once the butter is melted and fragrant, add the steaks to the skillet. Sear the steaks for 2-3 minutes on each side until a golden-brown crust forms.
Transfer the skillet to the preheated oven and continue to cook the steaks to your desired doneness, about 5-7 minutes for medium-rare.
Remove the steaks from the oven and let them rest for a few minutes.
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