Garlic Butter Beef Mashed Potatoes (Print Format)
Perfectly seared beef bites in rich garlic butter sauce served over fluffy, creamy mashed potatoes for an elegant dinner.
# Ingredients:
→ For the 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
→ For the 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 but delicious)
16 -
Fresh parsley for garnish
# Steps:
01 -
Let your steak sit at room temperature for about 20 minutes to take the chill off - this helps it cook more evenly. Pat it completely dry with paper towels (this is key for getting a great sear), then cut into bite-sized 1-inch cubes. Season generously with salt, pepper, and red pepper flakes if you like a little heat.
02 -
While your steak is resting, peel and chop your potatoes into even chunks. Put them in a pot and cover with cold water - starting with cold water helps them cook evenly. Add a generous pinch of salt to the water, then bring everything to a boil over high heat.
03 -
Heat olive oil in a large skillet over medium-high heat until it's really hot and shimmering. Add your beef pieces in a single layer, making sure not to overcrowd them - work in batches if needed. Let them sear for 2-3 minutes on each side without moving them around too much. You want that beautiful golden-brown crust!
04 -
Once your beef is beautifully browned all over, reduce the heat to medium and add the butter to the pan. Let it melt and get foamy, then add your minced garlic and Worcestershire sauce. Stir everything together for 1-2 minutes until the garlic smells incredible but doesn't burn. Toss the beef to coat every piece in that gorgeous garlic butter.
05 -
When your potatoes are fork-tender (about 15-20 minutes of simmering), drain them really well and return them to the hot pot. Add butter, milk or cream, salt, pepper, and garlic powder. Mash until they're as smooth or chunky as you prefer, adding a splash more milk if needed for the perfect creamy texture.
06 -
Scoop generous portions of those creamy mashed potatoes onto each plate. Top with the garlic butter beef bites and make sure to drizzle any of that precious garlic butter from the pan over everything. Finish with a sprinkle of fresh parsley for color and a burst of freshness.
# Tips:
01 -
For the most tender results, don't overcook the beef - aim for medium-rare to medium for the perfect texture.
02 -
Room temperature steak sears much better than cold steak straight from the fridge, so that 20-minute rest is worth it.
03 -
This makes an impressive date night dinner but is simple enough for a special weeknight treat when you want something fancy.
04 -
Using heavy cream instead of milk in the potatoes makes them extra rich and restaurant-quality.
05 -
Don't skip patting the steak dry - moisture is the enemy of a good sear, and that crust is where all the flavor lives!