Mashed Potato Martini

Re- Posted per request! You are gonna love this!! I had posted this back in march and I have had several people ask me about it so I thought I’d re-post it. This is one of the most popular blogs I have done. Hope you enjoy! & yes it’s more potatoes 🙂 


A Mashed Potato& Meat Martini. This is great for making something so boring look so interesting! You can really use any glass, it was between this and a Margarita glass.
This is for Tanya, who’s mashed potatoes never come out right she says they taste “like dirt” so hopefully this will help (nix the glass for the kids).
First you need to make mashed potatoes and these are delish:

What you need:
2 lbs potatoes (all purpose, yukon gold, red. I used all purpose)
4 Tlbs Butter (salted or unsalted doesn’t mattter. I used salted)
1/2 C. Cream warm (heavy, half & Half, Light I used half & half)
1/4 C plain greek yogurt (this does make a difference use the greek style or sour cream)
2 Lemons (juice from both and the zest from 1)
Fresh parsley for garnish
The steak of your preference, (1 for 2 people for a 8 to 10 oz steak)I have a Top Sirloin, Ribeye is great too
What you do:
Scrub the potatoes like crazy to make sure there is no dirt. I actually soak them for a while then scrub them.
Partially peel them, by this I mean make sure all eyes and imperfections are off leaving about 1/4 to 1/2 of the peel on. or peel completely, thats ok too.
boil them in very salted water for about 15 minutes until they are cooked through & tender.
Strain them and place into a large bowl for mashing. I have a hand masher it leaves chunks and that makes them stand up better.(plus I don’t have to clean a mixer)
Add yogurt, lemon juice & half of the lemon zest (use the rest for garnish) and slowly mash them with your masher.
add in the cream a little at a time making sure not to add to much so they don’t get watery (they really should be very rustic & thick but should not be too thick and dry but just keep an eye out as you mash. Kind of like a meat ball consistency, if that helps)
Once the cream, butter & yogurt are combined stop there for really chunky tates or mash more if you like them smoother.
Its important to bring your meat to room temp before cooking, that way your cooking time will be accurate and consistent.
Its too cold here for the grill so I used my grill pan on very high heat.
Season the steak on one side with salt & pepper and place on the HOT grill pan for 5 minutes on each side
Remove from pan and let rest before cutting at least 1/2 the cooking time (so if it cooks for 10 min total rest for 5 min)
do not rush it, if you cut it too soon the juice runs out.
After it rests cut the steak into bite sized pieces and stack into your martini glass starting with the potatoes first then 3 or 4 pieces of steak then
potatoes and so on. Make sure the last layer looks nice and you take time placing the chunks of steak then dot with a little butter and sprinkle with
the remaining lemon zest & parsley. YUM!!

Enjoy -T


4 Comments (+add yours?)

  1. Vinny Grette
    Aug 05, 2012 @ 13:52:10

    Great presentation!


  2. sybaritica
    Aug 08, 2012 @ 19:55:21

    I’d want mine shaken… not stirred 🙂


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