Garlic Mashed Potatoes

2 lb. red potatoes
1/2 cup milk
1/4 cup cream
3 Tbsp butter
Salt, to taste
Black pepper, to taste
1/4 cup garlic cloves

Sautied Onions and Mushrooms

1/2 lb. yellow onions, peeled, cored, 1/4 inch julienne strips
1/2 lb. sliced mushrooms
2 Tbsp butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste
Sirloin Steak Skillet
2-3/4 lb. sirloin steak 8 smaller cuts (approximately 5-1/2 ounces
each)
Sautied mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Garlic Mashed Potatoes: Place a single layer of garlic cloves on a
sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400
degree Fahrenheit preheated oven for approximately 45 minutes or until
soft. Unwrap and let cool until touchable. Peel cloves and mash with
potatoes when they are ready. Wash and rinse potatoes under cold
water. It is not necessary to peel potatoes, unless you desire. In
large sauce pan (or pot), bring red potatoes to a slow boil for
approximately 20 minutes. The exact time depends on the size of the
potatoes used. For faster cooking, cut into smaller pieces. Internal
temperature should be 205 degrees Fahrenheit. Remove from heat and
drain in colander. In pan or bowl, combine potatoes, peeled and
roasted garlic cloves, and all other ingredients and mash with a
potato masher. Return mashed potatoes to low heat, if necessary, to
bring them to a serving temperature of 165 degrees Fahrenheit.

Sautied Onions, Mushrooms: Melt butter in skillet over medium heat and
add onions and seasonings. Sauti and stir until lightly caramelized.
Add sliced mushrooms and stir, as needed to avoid burning, until hot.

Sirloin Steak Skillet: Grill steaks to desired degree of doneness.
Melt two slices of mozzarella cheese over two shingled steaks for each
plate. Top with onions and mushrooms, and serve with mashed potatoes
on the side.

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