Picanha w/ Garlic Mashed Potato & Broccoli ✨

I used to wonder if I could really meal prep mashed potatoes without them turning weird. Guess what? You totally can, and it's a game-changer for busy weeks! I've finally perfected my Picanha, Garlic Mashed Potatoes, and Broccoli meal prep, and let me tell you, having these balanced meals ready to go is a lifesaver for anyone in Los Angeles or elsewhere looking for delicious, convenient food. The key to successful mashed potatoes meal prep is all in the ingredients and preparation. I find using a mix of Yukon Golds and Russets gives the best creamy texture. Don't skimp on the butter and a splash of milk or cream – it helps them stay moist when reheated. For garlic mashed potatoes, I roast a whole head of garlic until soft and squeeze it right into the potatoes before mashing. This infuses so much flavor! To prevent them from drying out, sometimes I add a little extra cream or even a dollop of cream cheese when mashing, knowing they'll absorb some moisture during storage. When cooling, let them come to room temperature completely before portioning to prevent condensation. For the picanha, I always slice it against the grain after resting to maximize tenderness. Cooking it medium-rare is ideal for meal prep, as it will continue to cook slightly when reheated. As for the broccoli, I steam or roast it until it’s tender-crisp. You don't want it mushy, as it will soften further upon reheating. A little olive oil, salt, and pepper are all it needs to get those vibrant green broccoli florets. Choosing the right meal prep containers is crucial. I prefer glass containers with airtight lids because they're microwave-safe, oven-safe (without the lid), and don't stain or absorb odors. Plus, they look great! The visual of five black meal prep containers filled with cooked picanha slices, creamy mashed potatoes, and vibrant green broccoli florets is exactly what I aim for. When assembling, I make sure to portion out equal amounts of picanha slices, creamy mashed potatoes, and those vibrant green broccoli florets. This ensures a balanced meal every time. I usually put the potatoes on one side, with the picanha and broccoli on the other, so they don't get too mixed up. These meal prep containers typically last 3-4 days in the refrigerator. When it's time to eat, I just pop one in the microwave for 2-3 minutes, stirring halfway through. If you prefer, you can also reheat the picanha separately in a pan for a crisper exterior, and warm the potatoes and broccoli in the microwave. Sometimes, if the mashed potatoes seem a little dry after reheating, a tiny splash of milk or even a pat of butter can bring them back to life. It's amazing how convenient it is to have a delicious, homemade meal ready in minutes after a long day! This Picanha meal prep strategy has truly transformed my weekday eating. It’s hearty, flavorful, and incredibly satisfying. Don't be afraid to experiment with other proteins like sirloin steak with mashed potatoes and broccoli, or even shrimp mashed potatoes and broccoli. The mashed potato meal prep technique remains largely the same. Give it a try; you won't regret having these tasty meals on hand!