Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash

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I love to cook and now and then you make something that causes
You to close your eyes and let the flavors fill your taste. This by far
Is about one of the best recipes I ever made.
About the sauce, make 1st let flavors mingle. Warm up at the end.
Put through a strainer smashing the vegs. Discard the smashed vegs
Using the strained sauce. Do it slow do it neat and do it right.

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I really liked how we found another way to use Chilean sea bass. But we could only find jumbo artichokes and it was not worth the work. The sauce ended up being more of a vegetable side. Next time we will probably use frozen artichoke hearts instead, but it was delicious!

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I haven't yet made the sea bass, but I did make the mashed potatoes. They are so good I can't even tell you! Just make them!!!!! You'll be glad you did. These are now the potatoes we make for any major holiday in our house.

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You must try it!