I reverse seared some ribeyes. No pics.
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Interesting. I've never boiled them in milk. I just want to make sure you don't put nasty ass sour cream in them.
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Thanks dude.
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Sous vide then pan seared I'm guessing?
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I like sour cream but you must dislike sour cream as much as I dislike cottage cheese.
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Now we are talking I love that stuff.
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Not a fan of either.
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I do that because throwing out the water, throws out the nutrition as it goes into the water. If you do them in milk you don't throw anything out. Plus, they taste great!

You can also boil them in chicken broth for flavor instead of butter, if you want to watch calories. I've done that before.

I also like sour cream mashed 'tater. I only do that at Christmas with some butter—then I top with chives. My usual is in milk though.
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Oh! You mean Mannigot. :-)
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So you only use enough milk when boiling as you would to mash?
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Don't be silly. You use the leftover milk to boil your milksteak over hard.
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Yes. A couple of times I have goofed and put too much in but I can tell usually. In this case, before I mash I might have to remove 1/4 cup. Then I gauge how much to put back in by how they look when getting whipped. It's wasteful when this happens so I try to avoid it. It doesn't happen often. It's when I am not paying attention with multi-tasking or rushing.

You have to stir them, so they all get coated as too much milk will wreck them. Also the heat cannot be too high or the milk will scald. Sometimes when I am working on another part of a meal, I forget about them until I hear the milk boiling over and dripping down the sides. I just eyeball how much milk I need but I don't go so high as to cover them to the top. A bit less than that is enough. You can put a lid on too.

I also slice each potato in half. Then lay each flat side down, and slice down vertically. Then I cut sideways into small chunks. If the potato is really large, I will make two vertical cuts down the middle. Works better if you don't use large chunks.
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as in Man I got assbergers REAL bad
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Whatever that is, we're praying for you.
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Nah, just in a 250 oven for 20 minutes, then in the cast iron. I was planning to grill them with the leftover apple wood I have in the grill, but the rain was coming down at a pretty good pace.
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