When fixing something like the prime rib I fixed last weekend, there needs to be some thought put into what to fix with it.  Mashed potatoes are fine with roast beef, but are they too plain for a prime rib or a
2" porterhouse?  In my opinion, yes, unless they’re doctored up to be something else, like garlic mashed potatoes that aren’t too smoothy, more like smashed potatoes.

There are several things to consider when pairing entrees with other items served.  When I cook, I usually try to emphasize the main dish, which will often be done outside using wood smoke in some way.  I don’t really want the side dishes to compete with it; they should complement in taste and texture.  I also don’t want appetizers that become the meal.

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