Garlic Mashed Potatoes & Sautéed Lemon Asparagus

Ingredients

• 2 lbs. Yukon gold potatoes, peeled & diced
• 3 garlic cloves, minced
• ¼ cup butter
• ¾ cup milk of choice
• ¼ tsp + ⅛ tsp salt (plus extra for boiling the potatoes)
• Cracked black pepper, to taste
• 1 bundle of asparagus
• Olive oil
• Salt
• Cracked black pepper
• Lemon zest

Method

1. Place peeled, diced potatoes in a pot of cold, well-salted water. Cover, bring to a boil, and cook 15-20 minutes until tender.
2. Warm the butter, milk, and minced garlic together in a small pot over medium-low heat until the butter melts and it's heated through.
3. Drain the potatoes and mash in a large bowl. Stir in the milk-butter mixture along with salt and pepper, mixing until smooth (a handheld mixer works too).
4. Taste and adjust the seasoning as needed.
5. Heat a splash of olive oil in a large skillet over medium heat. Add the asparagus and sauté 5-8 minutes until just tender.
6. Season generously with salt and pepper, then sprinkle with lemon zest and toss to coat; add a squeeze of lemon juice if desired.