Garlic-Lime Steak and Buttermilk Mashed Potatoes

This was so tasty:

Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
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Soak the very thin strips steak in garlic and lime juice…cook until med rare.

On top of the steak put a puree of cooked asparagus with salt, lime juice and olive oil
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Dessert was chocolate covered strawberries.
These are easy, just buy the prepackaged melting chocolate and strawberries. The key to this is to microwave the chocolate as little as possible and make sure you put the strawberries on wax paper to chill in the fridge. Do not transfer to the presentation plate until the chocolate is completely hard.

YUM!

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