Garlic Butter Beef Mashed Potatoes (Printable Version)
# What You’ll Need:
→ Beef Bites
01 -
1 pound beef steak (sirloin or ribeye), cut into 1-inch chunks
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
1 teaspoon salt
06 -
½ teaspoon black pepper
07 -
½ teaspoon red pepper flakes (optional for heat)
08 -
1 teaspoon Worcestershire sauce
09 -
1 tablespoon fresh parsley, chopped
→ Creamy Mashed Potatoes
10 -
4 large russet or Yukon gold potatoes, peeled and chunked
11 -
4 tablespoons unsalted butter
12 -
½ cup whole milk or heavy cream
13 -
½ teaspoon salt
14 -
¼ teaspoon black pepper
15 -
½ teaspoon garlic powder (optional)
16 -
Fresh parsley for garnish
# Steps to Follow:
01 -
Let your steak sit at room temperature for about 20 minutes to take the chill off. Pat it completely dry, then cut into 1-inch cubes. Season generously with salt, pepper, and red pepper flakes (optional).
02 -
Peel and chop the potatoes into even chunks. Place in a pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat.
03 -
Heat olive oil in a large skillet over medium-high heat until hot and shimmering. Cook beef pieces in a single layer for 2-3 minutes per side until golden-brown. Work in batches if necessary.
04 -
Reduce heat to medium and add butter to the skillet. Melt until foamy, then add minced garlic and Worcestershire sauce. Stir for 1-2 minutes until fragrant. Toss the beef in the garlic butter sauce to coat evenly.
05 -
Simmer potatoes for 15-20 minutes until fork-tender. Drain well and return to the hot pot. Add butter, milk or cream, salt, pepper, and garlic powder. Mash to desired consistency, adding more milk if needed.
06 -
Scoop mashed potatoes onto each plate. Top with beef bites and drizzle with garlic butter from the skillet. Garnish with fresh parsley and serve immediately.
# Additional Notes:
01 -
Room temperature steak sears better, ensuring a flavorful crust.
02 -
Using heavy cream in the mashed potatoes makes them extra rich.
03 -
Avoid overcooking the beef for tender, juicy results.