Roast and mashed potatoes is the ultimate homestyle comfort food and perfect for those cold winter evenings. Slow roasted to tender perfection in the oven, this classic dish embodies the essence of a hearty and wholesome meal.
​Ingredients:
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1 ½ tsp. salt
2 tsp. pepper
1 tsp. garlic powder
½ onion, diced
3 tsp. minced garlic
3 bay leaves
2 T. vegetable oil
1 (10.75 oz) can cream of mushroom soup
¼ c. red cooking wine
2 T. Worcestershire sauce
1 T. beef bouillon granules
¾ c. water
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Directions:
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1. Â Preheat oven to 300.
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2. Â Mix 2 tsp. salt, 2 tsp. pepper and 1 tsp garlic powder in small bowl. Rub on both sides of the roast.
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3.  Heat oil on medium-low heat in large Dutch oven or oven-proof pot. Add garlic and onions and sauté for 1-2 minutes.
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4. Â Add roast and brown, searing on both sides. Remove from heat. Add bay leaves.
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5. Â In small bowl, combine mushroom soup, red wine, Worcestershire sauce and beef bouillon. Pour over roast. Add water.
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6. Cover with lid or foil and bake 6-8 hours or until tender.
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7. Remove and discard bay leaves.
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8. Serve over mashed potatoes.
MASHED POTATOES
This mashed potatoes recipe is out of Joanna Gaines’ Magnolia Table cookbook.Â
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Ingredients:
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6 large russet potatoes (about 3 ½ lbs. total)
Kosher salt
2 sticks salted butter (½ lb.)
½ cup milk
1 tsp. freshly ground black pepper
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Directions:
Peel potatoes and cut into 1 ½-inch chunks.
Bring a large pot of salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15-20 minutes. Drain thoroughly and return the potatoes to the pot. Â
Meanwhile, in medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted, and the milk is warm.Â