The idea of Old Bay mashed potatoes works even better when you eat it. Instead of getting my hands on Old Bay proper, I went to our spice shelves and assembled a version of Old Bay using a number of spices and blends on hand. I was quite happy with the results. I also simplified the process of making the Old Bay flavored potatoes. We simply cooked the potatoes in water seasoned with salt and the spice blend. Once the potatoes were cooked we went about our normal procedure for making mashed potatoes. We used a blend of creme fraiche and heavy cream for our liquid and plenty of butter to make the potatoes decadent.
We seared the rib eye cap and the bass cheek. We wrapped the cheek in a sauteed pea tendrils and used a touch of smoked balsamic vinegar to round out the dish. As for the leftover potatoes, yes I did not eat them all, we may make some gnocchi in the morning. Of course by morning we may have another idea to try out.
