Cooking Therapy

Purple potatoes have easily become my favorite kind, overtaking the prior titleholder of redskin potatoes. It may look like a magic trick, or a food additive, but purple potatoes are as natural and occurring as their brown, yellow, and red counterparts. They have such an immense flavor, which truly came out when I made mashed potatoes. My recipe includes milk, butter, and cheese in it to add an intense creamy texture while packing tons of flavor. The lamb chops are pan-fried and seasoned to perfection, remaining juicy and tasty throughout the meal. Try yours today!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6

Ingredients

Large rack of lamb sliced into chops

2 pounds purple potatoes

1 cup of whole milk

2 tablespoons butter

1 oz of creamy, hard cheese (I used Havarti, but you can use cheddar, gouda, jack)

Salt

Black pepper

Red chili flakes

oregano

Instructions:

• Boil potatoes over a medium high heat in salted water until they soften enough that a fork easily pokes through, about 10 to 15 minutes. Once they are done, strain the water and leave the potatoes in the pot
• Season lamb with salt, pepper, and oregano on both sides

• Over a medium heat, using a cast iron or ridge grill pan, add some olive oil and sprinkle a small pinch of red chili flakes to absorb its flavor. You can forgo adding the red chili flakes if you do not like spicy food. Cook the lamb, about five minutes on each side
• While the lamb is cooking, prepare the mashed potatoes. Make sure to keep an eye on the lamb while doing so. In a small pot, heat the milk and melt the butter and cheese in the milk. Add salt and pepper to taste and stir. Transfer into pot with potatoes. Turn on a low heat and, using a masher or the back of ladle, mash and mix the potatoes with the milk until a creamy mixture forms. Taste for flavor and if needed, add more salt and pepper and stir

• Plate the lamb and mashed potatoes
• Enjoy!