Few meals rival the timeless appeal of a Steak and Mashed Potatoes Recipe. It’s comfort food at its finest—a combination of juicy, pan-seared steak and creamy mashed potatoes that satisfies both the soul and the stomach. Whether you’re planning a romantic dinner, a hearty family meal, or simply craving a satisfying plate of meat and potatoes, this guide has everything you need to prepare a five-star version of this beloved dish right at home.
In this post, we’ll walk through the complete step-by-step process, from choosing the best steak cuts to mastering mashed potato creaminess, plus expert tips and exciting variations. Let’s turn a simple steak and potato dinner into a memorable dining experience.
Why This Recipe Works
What makes this Steak and Mashed Potatoes Recipe truly shine is the balance between technique and flavor. We’re not just searing a steak—we’re building layers of flavor with garlic, butter, and herbs. And we’re not just boiling potatoes—we’re roasting garlic, infusing cream, and folding it all together for a luxuriously creamy texture. This dish combines high-impact flavor with foolproof cooking methods, making it accessible even if you’re not a seasoned chef.
Essential Ingredients
Let’s start with what you’ll need to bring this meal to life.
For the Steak:
- Ribeye, New York Strip, or Sirloin Steak (1–1.5 inches thick)
- Olive Oil
- Unsalted Butter
- Fresh Garlic (for basting)
- Fresh Rosemary or Thyme
- Kosher Salt & Fresh Cracked Pepper
For the Mashed Potatoes:
- Yukon Gold Potatoes (or Russet for fluffier texture)
- Roasted Garlic (one whole bulb)
- Heavy Cream or Whole Milk
- Unsalted Butter
- Salt & Pepper to taste
Choosing the Right Steak
The heart of this Steak and Mashed Potatoes Recipe lies in the steak itself. Your choice of cut can make or break the dish, so let’s go over the most suitable options.
Recommended Cuts:
- Ribeye – Rich in fat, flavorful, juicy, and ideal for searing.
- New York Strip – A bit leaner but still tender and meaty.
- Sirloin – Budget-friendly with good flavor when cooked right.
- Filet Mignon – Lean, buttery, and soft, but more expensive.
Key Factors:
- Look for marbling (the white flecks of fat within the meat).
- Choose steaks that are at least 1 inch thick for best results.
- Always let the steak come to room temperature before cooking.
Mastering Creamy Mashed Potatoes
Mashed potatoes should be creamy, rich, and buttery—not dry, lumpy, or bland. Here’s how to get them perfect every time.
Why Yukon Gold?
Yukon Gold potatoes strike the perfect balance between waxy and starchy. They mash beautifully without needing too much liquid and deliver a naturally buttery flavor.
The Garlic Boost
Roasting garlic until caramelized adds a sweet, mellow flavor that infuses the mash with irresistible aroma. Simply slice off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30–35 minutes.
Cream and Butter
Warm the cream before adding it to the mash to keep the potatoes fluffy. Cold cream can make mashed potatoes gluey. Fold in butter generously for richness and sheen.
Step-by-Step Instructions
1. Roast the Garlic
- Preheat oven to 200°C (400°F).
- Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake for 30–35 minutes.
- Cool and squeeze out the soft cloves.
2. Boil the Potatoes
- Peel and quarter 500g of Yukon Gold potatoes.
- Boil in salted water for 15–20 minutes or until fork-tender.
- Drain and return to pot for drying.
3. Mash the Potatoes
- Mash while hot with roasted garlic, 4 tbsp butter, and ½ cup warm cream.
- Season with salt and pepper. Adjust texture with more cream if needed.
- Cover and keep warm.
4. Prepare and Season the Steak
- Pat dry and generously season both sides with salt and pepper.
- Let rest at room temperature for 10–15 minutes before searing.
5. Sear the Steak
- Heat 1 tbsp olive oil in a cast-iron skillet until shimmering.
- Sear steak for 2–3 minutes per side (adjust time by thickness and desired doneness).
- Add 2 tbsp butter, smashed garlic cloves, and herbs.
- Baste with butter while cooking for 1–2 minutes more.
6. Rest the Steak
- Transfer to a plate, loosely cover with foil, and rest for 10 minutes to let juices redistribute.
7. Plate and Garnish
- Slice steak against the grain.
- Serve alongside mashed potatoes.
- Drizzle with pan butter and sprinkle chopped parsley on top.
Expert Tips for Success
- Dry Your Steak: A dry surface ensures a golden-brown crust.
- Use a Thermometer: Aim for 52°C (rare), 57°C (medium-rare), or 63°C (medium).
- Warm Your Dairy: For creamier mashed potatoes, warm butter and cream before mixing.
- Baste with Butter: Adds flavor, moisture, and that chef-like finish to your steak.
- Resting Is Non-Negotiable: Resting ensures a juicy bite every time.
Delicious Variations to Try
- Blue Cheese Butter Steak: Add a blue cheese compound butter instead of garlic herb butter.
- Garlic Parmesan Mash: Stir in grated parmesan for a cheesy twist.
- Loaded Mashed Potatoes: Fold in crispy bacon bits, cheddar, and chives.
- Steak au Poivre: Coat steak in crushed peppercorns and finish with a brandy cream sauce.
Serving Suggestions
Pair this Steak and Mashed Potatoes Recipe with:
- Red Wine: Cabernet Sauvignon or Malbec
- Side Vegetables: Roasted Brussels sprouts, green beans, or asparagus
- Salads: Arugula with balsamic vinaigrette or Caesar salad
- Bread: Garlic knots or a crusty baguette
Storage and Reheating Tips
Storing:
- Steak: Store sliced in an airtight container for up to 3 days.
- Mashed Potatoes: Refrigerate for 3–4 days. Add a splash of cream before reheating.
Reheating:
- Steak: Gently warm in a skillet with a lid or in the oven at 150°C for 8–10 minutes.
- Mashed Potatoes: Reheat over low heat with additional cream or butter to restore texture.
Final Thoughts
A well-made Steak and Mashed Potatoes Recipe is more than just a meal—it’s a celebration of comfort, flavor, and simplicity. With a little technique and attention to detail, you can bring restaurant-quality taste to your own kitchen table.
Steak and Mashed Potatoes Recipe
Description
This hearty and classic steak and mashed potatoes recipe delivers a restaurant-quality meal at home. Juicy, pan-seared steak with a garlic herb butter finish is paired with ultra-creamy mashed potatoes made with roasted garlic, butter, and cream. Perfect for weeknight dinners, romantic date nights, or special celebrations.
Ingredients
For the Steak
For the Mashed Potatoes
Optional Garnish
Instructions
Roast the Garlic
- Preheat oven to 200°C. Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized. Cool, then squeeze out the cloves.
Prepare the Mashed Potatoes
- Boil peeled and quartered potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to pot. Add roasted garlic, butter, and warm cream. Mash until smooth. Season with salt and pepper. Cover and set aside.
Season the Steak
- Pat steaks dry with paper towels. Generously season both sides with salt and freshly ground pepper. Let sit for 10–15 minutes to absorb the seasoning.
Sear the Steak
- Heat olive oil in a cast iron skillet over high heat until shimmering. Sear steaks for 2–3 minutes per side for medium-rare (adjust for thickness). Add butter, garlic, and rosemary, then baste with melted butter for another 1–2 minutes.
Rest the Steak
- Transfer steaks to a plate, tent loosely with foil, and rest for 10 minutes. This helps the juices redistribute for a juicy bite.
Plate and Serve
- Spoon a generous portion of mashed potatoes onto a plate. Slice steak against the grain and lay over or next to the potatoes. Drizzle with garlic herb butter and garnish with chopped parsley.
Note
Resting steak is essential to prevent juices from escaping.
For extra creamy potatoes, use a ricer instead of a masher.
You can substitute ribeye with sirloin or filet mignon.
Leftover mashed potatoes can be stored in an airtight container for up to 3 days.
To reheat, warm gently with a splash of cream.
