Let Me Tell You About My Go-To Steak Bites & Mashed Potatoes Combo
Alright, so this is one of those recipes that I come back to again and again—like an old hoodie you never want to toss. The kind of dinner that’s fancier than it looks but honestly comes together in less time than it takes my kid to find his other sock. The first time I made these steak bites with mashed potatoes, I was just trying to impress my partner (spoiler: he was more impressed by the heaps of buttery potatoes than the actual steak, but hey, it was a start). Funny how the simplest things end up being the ones we crave, right?
And, not to go off on a tangent, but one time I dropped half the steak on the floor and the dog was all over it before I could blink. So if you have pets, maybe, keep an eye out—learned that one the hard way (rest in peace, dinner).
Why You’ll Love Making This—Even When You’re Tired
I make this when I want something hearty but don’t feel like waiting an hour for roast beef or whatever. My family goes a bit wild for it—especially the mashed potatoes (it’s like they morph into tiny food critics, but give them potatoes and suddenly, everyone’s silent). You can throw everything together after work, or on a Sunday when you’re feeling a bit lazier than you’d admit to your neighbor. Plus, you only need one good pan and a pot. And you don’t even have to be that precise, which is a blessing when you’re, let’s say, not operating at full capacity after a long day.
I used to get frustrated with the steak getting too chewy, but actually, I find it works better if I cut it smaller and don’t overcook it (who knew?).
What You’ll Need (But There’s Room for Swapping!)
- 500g steak (sirloin is best, but I’ve used rump or even those pre-cut strips when I’m short on time)
- 4–5 medium potatoes (I like Yukon Gold, but honestly, any spud will do. My gran swore by Maris Piper, not that I noticed a massive difference)
- 2 big spoonfuls of butter (I use salted, but you do you)
- 1/3 cup milk or cream (I’ve even done it with oat milk and it’s fine—don’t @ me)
- 3 cloves garlic, minced (sometimes I just use the jarred stuff—no shame)
- 1 tablespoon olive oil (or whatever oil is closest)
- Salt and pepper, to taste (I tend to be heavy-handed with the pepper, but that’s just me)
- Optional: fresh parsley, chives, or even spring onions for topping. Sometimes I throw a splash of Worcestershire sauce in with the steak, but only when I remember
How I Usually Make It (Your Mileage May Vary)
- Chop the steak: Cut your steak into bite-sized cubes, about 1-inch pieces. Don’t stress measuring, just don’t make them so small they disappear, or so big they’re basically still steak.
- Boil the potatoes: Peel them if you’re feeling fancy—I usually skip that step unless they’re super rough. Cut into chunks, throw into salty water, and boil for about 15-20 mins until fork-tender. (This is where I usually sneak a taste, but try not to burn your tongue.)
- Season the steak: Toss with salt, pepper, half the garlic, and a tiny drizzle of oil. Set aside for a few minutes—gives them a head start flavor-wise.
- Make the mashed potatoes: Drain the spuds, return to the pot, and add the butter and milk (or cream). Mash until smooth-ish. If you like them lumpy, go for it. Season with salt and pepper, and maybe a sprinkle of chives if you’re feeling posh.
- Cook the steak bites: Heat a big skillet (cast iron if you have it, but honestly any frying pan works) over medium-high heat. Add olive oil, then steak in a single layer. Don’t move them for about 2 minutes—let them get that nice crust. Flip, cook for another minute or two—don’t overdo it. Right at the end, toss in the rest of the garlic and a knob of butter. Stir to coat for 30 seconds. Don’t worry if it looks a bit weird at this stage—it always does, but it’s fine.
- Plate it up: Pile the mashed potatoes on plates, top with steak bites and any buttery bits from the pan. Top with herbs if you remembered.
Notes from My Kitchen (Not All Perfect, Trust Me)
- If your steak bites look a bit gray, your pan probably wasn’t hot enough. I’ve made this mistake more than I’d like to admit.
- Don’t be shy with the salt in the potatoes. I used to under-season and wonder why they tasted like wallpaper paste.
- Actually, I think it tastes even better the next day (cold steak bites on a leftover mash sandwich—sounds weird, but try it).
Some Fun Variations (And One That Failed!)
- I tossed in a splash of soy sauce once—turned out surprisingly good, kind of umami-rich.
- Tried sweet potatoes instead of regular ones—nice, but a bit too sweet for me. My husband loved it, though.
- One time I used cauliflower mash instead—honestly, not my best work, but if you’re going low carb, it does the job.
- For a cozy twist, I once added a handful of shredded cheddar to the potatoes. Cheese makes everything better, right?
Gear I Use (but You Don’t Need Everything)
- Big frying pan (cast iron is ace, but a normal nonstick pan does the job)
- Potato masher (fork works in a pinch, though it’s an arm workout)
- Chopping board and a sharp-ish knife
- If you don’t have a masher, I’ve even used the bottom of a mug. Not my proudest moment, but it worked!
How I Store Leftovers (If There Are Leftovers)
Just pop any leftovers in a lidded container in the fridge—it’ll keep 2–3 days, but honestly, in my house it never lasts more than a day! You can microwave or reheat in a pan. The steak gets a bit firmer, but still tasty. I do not recommend freezing the mash, though. It goes a bit odd, kind of grainy. Learned that the hard way.
How We Love to Serve It (And a Bit Extra)
I usually scatter chopped parsley or chives on top because it looks fancy. If we’re feeling indulgent, I’ll roast some garlic cloves alongside the potatoes and spread them on toast with the meal. Or add a simple green salad—though no one actually eats it except me. Oh, and if you’re after a glass of wine with dinner, a Malbec goes down a treat (or a ginger beer if you’re keeping it booze-free).
If you want to get inspired by other cozy dinners, Bon Appetit’s garlic butter steak bites are pretty close to what I make when I want to show off a bit. Or for mash purists, Serious Eats’ mashed potato guide is borderline obsessive—in a good way.
Pro Tips I’ve Learned from My Own Mess-Ups
- Don’t rush the sear—one time I crowded the pan and ended up with soggy steak bites. Never again.
- Let the potatoes steam off after draining or they’ll be watery (I forgot this once, and, well, it was more like potato soup).
- Do NOT use low-fat margarine in the mash. It tastes like sadness. Trust me.
Real Questions I Get (And My Not-So-Perfect Answers)
- Can I use chicken instead of steak? Sure, but it’s not the same. Might want to marinate it or it’ll be bland.
- What’s the best potato? I use whatever’s on sale, but Yukon Gold or Maris Piper are my usual picks. Russets are fine but get a bit fluffy.
- Is this gluten free? Yup, unless you add something sneaky (like gravy with flour). But double check your brands, just in case.
- How do I keep the steak tender? Hot pan, short cook, and cut against the grain. Oh, and don’t wander off to check your phone (I did once, and overcooked the lot).
- Can I make it ahead? Yep, but the steak’s best fresh. Mash can be reheated with a splash of milk, though it firms up a bit.
Anyway, if you give it a go, let me know how it turns out—or if your dog steals your steak like mine did. Happy cooking, mate!
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup whole milk
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until fork-tender.
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2While the potatoes are cooking, season the steak cubes with salt and black pepper.
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3Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steak bites in a single layer and cook for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak bites and set aside.
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4In the same skillet, add the minced garlic and cook for 30 seconds. Return the steak bites to the skillet, toss to coat with garlic butter, then remove from heat.
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5Drain the cooked potatoes and return to the pot. Add the remaining 1 tablespoon butter and the milk. Mash until smooth and creamy. Season with salt and black pepper to taste.
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6Serve the steak bites over the mashed potatoes. Garnish with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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