Hey there, happy holidays.......you got a star for your question, but ya know, you've already pretty much answered it yourself.......Since you're going with the roasted veggies already, I'd ditch the mashed potatoes and use Amber's suggestion and do oven roasted potatoes......We just had some the other night with a roast pork loin, and the taste and texture were superb with the meat.........We use a combination of baby Yukon golds and baby Klondike Rose with olive oil, some sea salt and fresh ground pepper......these days, I'm starting to go with the "simple is better" philosophy.........these days, there ARE some great ideas for recipes, but there are some with silly ingredients (I ran into one the other day that asked for "2 tablespoons of chopped fresh leeks" What do I do with the rest of the darned leek???" )
I also have found that our taste buds have been "over saturated" and meats and vegetables have been "over seasoned" way too much.......Things drowning in fattening sauces and reductions, what ever happened to "just a steak" or just a pan fried chicken breast?? You can actually TASTE the real flavor of the (whatever you're eating)......Peace and Enjoy!!!
I was trained at Le Cordon Bleu........