Directions
Prep the Potatoes:
Begin by preparing the mashed potatoes so they’re ready to serve warm when the seafood is finished. Place the peeled and diced potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender and easily break apart when pressed. Drain thoroughly to remove excess water, as moisture can dilute the flavor and texture of the mash.
Return the hot potatoes to the pot or a mixing bowl and add butter, minced garlic, and heavy cream (or milk). Mash together until smooth and creamy, adjusting the consistency with a splash more cream if needed. Season generously with salt and pepper to taste. For an extra touch of flavor, sprinkle with chopped parsley or chives before serving. Keep warm while you prepare the remaining components of the dish.
Cook the Green Beans:
In a medium skillet, heat olive oil or butter over medium heat. Once the fat shimmers or begins to foam, add the trimmed green beans. Sauté for 5–7 minutes, stirring occasionally to ensure even cooking. The beans should remain bright green and slightly crisp-tender when done, providing a refreshing contrast to the richness of the seafood and potatoes.
Add minced garlic during the final 2 minutes of cooking so it softens and releases its aroma without burning. Season with salt and pepper to taste, then remove from heat and set aside. Keep them warm by covering lightly with foil until ready to plate.
