Garlic Butter Beef Mashed Potatoes

 

 

 

 

 

 

 

 

 

Ingredients

→ Beef Bites
450 g beef steak (sirloin or ribeye), cut into 2.5 cm pieces
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, finely minced
1 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon red pepper flakes (optional)
1 teaspoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
→ Creamy Mashed Potatoes
4 large potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
120 ml whole milk or heavy cream
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder (optional)
Fresh parsley, finely chopped, for garnish

Instructions

Allow beef to reach room temperature for 20 minutes. Pat dry and cut into uniform 2.5 cm cubes. Season thoroughly with salt, black pepper, and red pepper flakes if desired.
Heat olive oil in a large skillet over medium-high heat. Arrange beef pieces in a single layer and sear for 2–3 minutes per side until deeply browned. Sear in batches to avoid overcrowding.
Reduce skillet heat to medium. Add unsalted butter, minced garlic, and Worcestershire sauce. Stir continuously, cooking for 1–2 minutes until garlic releases its aroma. Toss beef to coat evenly. Sprinkle with chopped parsley.
Place peeled potato chunks in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes are easily pierced with a fork.
Drain potatoes thoroughly and return to the pot. Add butter, milk or cream, salt, pepper, and garlic powder if using. Mash until smooth and creamy, adjusting milk for desired texture.
Spoon mashed potatoes onto plates. Top with steak bites and drizzle with remaining garlic butter from the skillet. Garnish with additional fresh parsley before serving.