Garlic Butter Beef Mashed Potatoes

This hearty garlic butter beef with mashed potatoes combines tender seared beef bites in a rich, aromatic garlic butter sauce served over fluffy, creamy mashed potatoes. The contrast between the savory, juicy beef and smooth, comforting potatoes creates a restaurant-worthy meal right in your home kitchen.

I first made this dish when trying to recreate a steakhouse experience at home during our wedding anniversary. The combination was such a hit that it's now our monthly "fancy dinner" tradition when we want to celebrate without going out.

Ingredients

• Beef steak: quality matters tremendously here as it's the star ingredient use sirloin or ribeye for the perfect balance of tenderness and flavor
• Olive oil: provides the high heat searing capability without burning like butter would
• Unsalted butter: creates the luxurious sauce base while letting you control the saltiness
• Fresh garlic: nothing compares to freshly minced for that aromatic punch
• Worcestershire sauce: adds complex umami depth that enhances the beef flavor
• Fresh parsley: brightens everything with a pop of color and freshness

• Russet or Yukon gold potatoes: each offers different benefits russets make fluffier potatoes while Yukons provide a naturally buttery flavor
• Whole milk or heavy cream: the fat content creates that silky smooth texture
• Garlic powder: infuses a subtle garlic flavor throughout every bite of potato
• Butter: essential for rich creaminess that carries flavor

Step-by-Step Instructions

Prepare the steak:

Let your steak rest at room temperature for 20 minutes which relaxes the meat fibers and ensures even cooking. Pat the meat completely dry with paper towels to remove surface moisture which is crucial for achieving that beautiful brown crust. Cut into consistent 1-inch cubes so they cook evenly and season generously with salt and pepper now as this creates the flavor foundation.

Start the potatoes:

Peel and cut potatoes into even chunks about 1.5 inches each which helps them cook at the same rate. Always start potatoes in cold water with salt which allows them to cook through evenly without the outside becoming mushy before the inside is done. Bring to a boil over high heat and then reduce to maintain a steady simmer.

Sear the beef to perfection:

Heat your skillet until it's properly hot before adding oil you should see a shimmer across the surface. Place beef pieces with space between them as overcrowding causes steaming instead of searing. Resist the urge to move them for at least 2 minutes which allows the Maillard reaction to create that flavorful crust. Turn each piece to sear all sides.

Create the garlic butter sauce:

Reduce heat to medium to prevent burning the garlic which turns bitter when overcooked. Add butter and watch for it to foam which indicates the water content is evaporating and the milk solids are cooking. Add minced garlic and Worcestershire sauce stirring constantly for 1-2 minutes until the garlic becomes fragrant and slightly golden. Toss beef pieces to coat each one in the sauce.

Finish the mashed potatoes:

Drain potatoes thoroughly as excess water makes gummy potatoes. Return them to the hot pot which allows residual heat to evaporate any remaining moisture. Add butter first allowing it to melt into the hot potatoes before adding cold dairy which helps prevent a gluey texture. Mash to your preferred consistency adding salt pepper and garlic powder gradually and tasting as you go.

Plate and serve:

Spoon a generous portion of mashed potatoes onto each plate creating a slight well in the center. Arrange beef bites over the potatoes ensuring some pieces sit in that little well. Pour any remaining garlic butter sauce from the pan over everything which adds flavor and visual appeal. Finish with a sprinkle of fresh parsley for color contrast and brightness.

Save This

The Worcestershire sauce is my secret weapon in this recipe. My grandmother taught me that just a dash transforms beef from good to exceptional by adding depth without overpowering the natural flavors. Every time I make this dish I think of her kitchen and how she would say good cooking is about enhancing what nature already made delicious.

Perfect Pairings

This garlic butter beef with mashed potatoes pairs beautifully with simple green vegetables that provide color contrast and freshness. Roasted asparagus steamed broccoli or a simple arugula salad with lemon vinaigrette all complement without competing with the rich main dish. The slight bitterness of these greens cuts through the richness perfectly.

Storage And Reheating

Store leftover beef and potatoes separately in airtight containers in the refrigerator for up to 3 days. The potatoes will thicken when cold so when reheating add a splash of milk or cream and stir well. For the beef reheat gently in a skillet over medium-low heat just until warmed through to prevent overcooking. Avoid microwave reheating for the beef as it can turn tough.

Ingredient Swaps

No sirloin available? Substitute tenderloin for a more tender result or chuck for a more economical option though youll need to cook it longer. Lactose sensitive diners can use olive oil in place of butter and plant-based milk for the potatoes though the flavor profile will be slightly different. For a lower-carb version replace half or all of the potatoes with cauliflower mash just make sure to drain the cauliflower extremely well before mashing.

Common Queries

→ How do I achieve the best sear on the beef?

Pat the steak cubes dry with paper towels and let them rest at room temperature before cooking. Sear on high heat without crowding the pan for a golden crust.

→ Can I use a different cut of beef?

Yes, sirloin and ribeye are ideal for tenderness and flavor, but strip steak or tenderloin also work well. Avoid tougher cuts.

→ Is heavy cream necessary for the mashed potatoes?

No, you can use whole milk for a lighter texture. Heavy cream makes the potatoes extra-rich and restaurant-quality.

→ What’s the best way to mash the potatoes?

Drain well, then use a potato masher for rustic texture or a ricer for extra smooth potatoes. Mash while hot for the best consistency.

→ How spicy is this dish?

It’s mild unless you add red pepper flakes. Adjust the amount to control the heat level to your preference.

→ Can I make this ahead of time?

The beef is best served fresh, but the mashed potatoes can be made in advance and reheated gently with extra cream or milk.