Garlic Mashed Potatoes and Steak Recipe

STEAK: The main protein, usually a tender cut that cooks quickly and stays juicy.

POTATOES: Medium-sized potatoes work best for mashing because they become soft and creamy.

GARLIC: Fresh minced garlic adds a rich, savory flavor to the mashed potatoes.

MILK: Used to make the mashed potatoes smooth and creamy.

BUTTER: Adds richness and helps create a silky texture in the potatoes.

SALT: Enhances the flavors of both the steak and potatoes.

PEPPER: Adds a little spice and depth to the seasoning.

One of the most important steps in this recipe is how you peel and chop the potatoes. Doing this right helps your mashed potatoes turn out smooth and tasty. Here’s a simple way to do it:

1. Start by washing your potatoes to get rid of any dirt.
2. Use a vegetable peeler to carefully remove the skin. Try to peel in long, even strokes so you don’t waste too much of the potato.
3. When you chop, cut the potatoes into pieces that are about the same size. This helps them cook evenly so some pieces don’t get mushy while others are still hard.
4. If you want, cut the bigger pieces in half again to make sure everything cooks at the same speed.

Doing this makes boiling easier because the potatoes will all get tender around the same time. When they’re soft, your mashed potatoes will be creamy and smooth, not lumpy or uneven.

I remember the first time I made mashed potatoes, I didn’t cut the pieces evenly, and some chunks stayed hard even after boiling for a long time. It was a little frustrating! Now, I always take a few extra minutes to chop carefully. It’s worth it because the texture is so much better. Also, peeling can be a bit slow at first, but if you keep your peeler sharp and steady, it gets easier.

Once your potatoes are ready, mashing them with butter, milk, and minced garlic makes the flavor pop. Just remember to season with salt and pepper to bring everything together. This simple step really makes your garlic mashed potatoes taste like they came from a restaurant!

• steak - Substitute with pork chops: Pork chops have a similar texture and can be cooked in a similar manner to steak.

• steak - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and rich flavor.

• potatoes - Substitute with cauliflower: Cauliflower can be mashed to a similar consistency as potatoes and offers a lower-carb alternative.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins and fiber.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• milk - Substitute with heavy cream: Heavy cream will make the mashed potatoes richer and creamier.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can still provide a creamy texture.

• butter - Substitute with olive oil: Olive oil can provide a rich flavor and is a healthier fat option.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most recipes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the mashed potatoes.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish.

• Allow the steak and garlic mashed potatoes to cool to room temperature before storing. This prevents condensation, which can make the food soggy.

• For the steak:

  1. Wrap each piece of steak individually in aluminum foil or plastic wrap. This helps to maintain its flavor and moisture.
  2. Place the wrapped steak in an airtight container or a resealable plastic bag. Label with the date to keep track of freshness.
  3. Store in the refrigerator for up to 3-4 days. For longer storage, place the wrapped steak in the freezer, where it can last up to 2-3 months.

• For the garlic mashed potatoes:

  1. Transfer the mashed potatoes to an airtight container. If you have a large batch, divide it into smaller portions for easier reheating.
  2. Store in the refrigerator for up to 3-5 days. To freeze, place the mashed potatoes in a freezer-safe container or resealable plastic bag, removing as much air as possible.
  3. Label with the date and freeze for up to 2 months.

• Reheating tips:

  1. For the steak, reheat in a preheated oven at 250°F (120°C) for about 20-30 minutes, or until warmed through. Alternatively, you can reheat in a skillet over medium heat, flipping occasionally.
  2. For the garlic mashed potatoes, reheat in a microwave-safe dish, adding a splash of milk or butter to maintain creaminess. Microwave on medium power, stirring occasionally, until heated through. You can also reheat on the stovetop over low heat, stirring frequently.

• For the garlic mashed potatoes:

  1. Stovetop Method: Place the mashed potatoes in a saucepan over low heat. Add a splash of milk or a small pat of butter to help restore their creamy texture. Stir frequently until heated through.
  2. Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Add a little milk or butter and cover with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until hot.
  3. Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an oven-safe dish, cover with foil, and bake for about 20-30 minutes, or until heated through. Stir halfway for even heating.

• For the steak:

  1. Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the steak in the skillet and cook for 2-3 minutes on each side, or until warmed through. This method helps maintain the steak's juiciness.
  2. Oven Method: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet. Heat in the oven for about 20-30 minutes, or until the internal temperature reaches 110°F (43°C) for medium-rare. This gentle reheating method helps prevent overcooking.
  3. Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C) for medium-rare. Place the steak in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures the steak remains tender and juicy.

• Peeler: Used to remove the skin from the potatoes efficiently.

• Knife: Essential for chopping the potatoes into smaller pieces.

• Cutting board: Provides a safe surface for chopping the potatoes.

• Large pot: Used to boil the potatoes in salted water until they are tender.

• Colander: Helps to drain the water from the boiled potatoes.

• Potato masher: Used to mash the potatoes to a smooth consistency.

• Measuring cup: Ensures the correct amount of milk is added to the mashed potatoes.

• Measuring spoons: Used to measure the butter and other seasonings accurately.

• Garlic press: Minces the garlic cloves quickly and efficiently.

• Mixing bowl: Holds the mashed potatoes while you mix in the butter, milk, and garlic.

• Frying pan: Used to cook the steaks to the desired doneness.

• Tongs: Helps to flip and handle the steaks while cooking.

• Meat thermometer: Ensures the steaks are cooked to the desired level of doneness.

• Serving plates: Used to present the steaks and garlic mashed potatoes attractively.

Prep ingredients ahead: Peel and chop the potatoes and mince the garlic the night before to save time.

Use a microwave: Partially cook the potatoes in the microwave before boiling to reduce cooking time.

One-pan steak: Sear the steaks in the same pan you plan to use for the mashed potatoes to save on cleanup.

Quick seasoning: Pre-mix your salt and pepper in a small bowl for easy seasoning.

Warm milk: Heat the milk before adding it to the mashed potatoes to ensure a smoother texture.