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creamy mashed potatoes with steak

Creamy Mashed Potatoes with Steak Cubes

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large skillet
  • 1 Small saucepan
  • 1 potato masher or ricer
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Mixing bowl

Ingredients
  

  • 2 pound russet potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon kosher salt plus more to taste
  • 4 tablespoon unsalted butter divided
  • 1/2 cup whole milk warmed
  • 1/4 cup heavy cream warmed
  • 1/4 teaspoon black pepper freshly ground
  • 1 1/4 pound sirloin steak cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 2 clove garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon lemon juice
  • 2 tablespoon beef broth or water optional, for pan sauce

Instructions
 

  • Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a boil over high heat.
  • Reduce to a simmer and cook potatoes until very tender, 12 to 15 minutes, then drain in a colander.
  • While potatoes cook, pat steak cubes dry and toss with olive oil, garlic powder, smoked paprika, onion powder, 1/2 teaspoon salt, and black pepper.
  • Heat a large skillet over medium-high until hot, add 2 tablespoons butter, and sear steak cubes in a single layer for 2 to 3 minutes undisturbed.
  • Flip steak cubes and cook 1 to 2 minutes more until browned and medium-rare to medium, then transfer to a plate to rest and splash with Worcestershire sauce.
  • Lower heat to medium, add minced garlic to the skillet, and sauté 30 seconds, then add beef broth or water to deglaze and reduce by half for a quick pan sauce.
  • In a small saucepan warm milk and cream with 1 tablespoon butter until steaming but not boiling.
  • Return drained potatoes to the hot pot, let steam-dry 1 minute, then mash with a masher or press through a ricer.
  • Fold in the warm milk-cream mixture and remaining 1 tablespoon butter until creamy, seasoning with salt and additional pepper to taste.
  • Stir lemon juice and chopped parsley into the pan sauce, then pour the sauce over the resting steak cubes and toss to coat.
  • Spoon creamy mashed potatoes onto plates, top with steak cubes and any pan juices, and garnish with extra parsley if desired.
  • Let the assembled dish rest 5 minutes to settle juices before serving.

Notes

For the creamiest mash, use starchy potatoes like russets or Yukon Golds and avoid overworking them to prevent gumminess; warming the dairy helps it absorb better and keeps the mash hot. Patting the steak dry ensures a good sear, and cooking in batches prevents steaming. Aim to pull the steak at 125-130°F for medium-rare or 135°F for medium, as it will carryover cook slightly during rest. If you prefer bolder flavor, add a knob of butter to finish the steak or whisk a teaspoon of Dijon into the pan sauce. Substitute half-and-half for the milk/cream combo if desired, and adjust seasoning at the very end when both mash and steak are combined.
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