4–5 Yukon gold potatoes (use more if they’re smaller), diced
Heavy cream
2–3 tbsp butter
2–3 tbsp chopped chives
½ cup shredded sharp cheddar
Essential Blend seasoning, to taste
1 bag fresh green beans, trimmed, rinsed, and drained
½ yellow onion, diced
2–3 garlic cloves, minced
1 container sliced white mushrooms
¼ cup heavy cream
2 tbsp butter
Essential Blend seasoning, to taste
Optional: fried onions for topping
Directions
Boil the diced potatoes until fork-tender, then drain well.
In a medium bowl, add the warm potatoes along with heavy cream (as much or as little as needed for your preferred consistency) and the butter. Mash until smooth, creamy, and thick.
Stir in the chives, cheddar cheese, and Essential Blend seasoning. Mix until everything is fully combined.
Preheat your griddle to medium-low. Add 1–2 tbsp oil and sauté the mushrooms until they start to soften. Add the onions and garlic, cooking until the onions turn translucent. Add the green beans, season with Essential Blend, and toss to combine.
Squirt a little water around the veggies and cover with a dome to steam for about 5 minutes.
Remove the dome, toss everything, then pour in the heavy cream and add the butter. Let the butter melt and the cream reduce. Remove from the griddle once the mixture thickens slightly.
