Garlic Butter Steak Bites with Creamy Mashed Potatoes

These Garlic Butter Steak Bites with Creamy Mashed Potatoes are pure comfort. The steak gets perfectly seared, then tossed in a rich, garlicky butter sauce with just enough shallot to round it out. Underneath is a bed of ultra-creamy mashed potatoes made with sour cream, warm milk and butter, and plenty of chives. It’s simple, cozy, and the kind of dinner that feels a little fancy without trying too hard.

Note: This recipe makes extra mashed potatoes — perfect for leftovers! If you wish to scale it down, reduce the potatoes to 2 lbs and adjust the butter (½ cup), milk (½ cup), and other add-ins accordingly.

For the Steak Bites:

1.5 lbs sirloin or NY strip steak, cut into bite-size cubes (about 1 inch)

1 tbsp Dan-O's Preem-O Seasoning

Salt, to taste

1 tbsp oil

For the Garlic Butter:

4-6 tbsp unsalted butter

1 small shallot, finely diced

1 head garlic, finely minced

2 tbsp chopped fresh parsley (or chives, if preferred)

Optional: squeeze of lemon or dash of hot sauce to finish

For the Mashed Potatoes:

2.5–3 lbs Yukon gold potatoes, whole and unpeeled

¾ cup whole milk (use a full cup if omitting sour cream)

8 tbsp unsalted butter

½ – 1 cup sour cream (to taste)

Salt and black pepper, to taste

1 tsp Dan-O's Original

2 tbsp finely chopped chives

Instructions

1. Score each potato widthwise around the center, then place in a large pot. Cover with cold water by about an inch and season generously with salt. Bring to a boil, then reduce to a simmer. Simmer gently for about 45 minutes, or until fork-tender. Start checking around 35-40 minutes.

2. While the potatoes simmer, prep the steak. Trim and cut into 1-inch cubes, season with Dan-O's Preem-O and a pinch of salt, and set aside to marinate at room temp.

3. Once the potatoes are fork-tender, drain and let cool slightly. Carefully peel off the skins — they should slip off easily since you scored them first. Return the peeled potatoes to the hot pot (heat off) and let them sit for 2–3 minutes to dry. If needed, turn heat to low briefly.

4. Mash the potatoes through a ricer or fine sieve for a smooth texture. Meanwhile, in a small saucepan, combine the milk and butter. Warm gently until the butter is melted and the mixture is hot but not boiling.

5. Pour the warm butter-milk mixture into the mashed potatoes in thirds, folding gently between each addition until fully absorbed and creamy.

6. Stir in the sour cream and mix until melted and fully incorporated. Season with salt and Dan-O's original. Fold in the chives and keep warm while you cook the steak bites.

7. Now sear the steak. Heat oil in a cast iron skillet over medium-high heat. Add steak in a single layer and sear undisturbed for 1–2 minutes. Flip and cook another 1–2 minutes until golden and crisp. Remove from the pan.

8. Reduce the heat to low, add the butter, and let it melt, scraping up any browned bits from the bottom of the pan for extra flavor.

9. Once melted, add the shallot and cooking for 2 minutes until softened. Add garlic and cook for another minute until fragrant.

10. Return steak bites to the pan and toss to coat in the garlic butter. Simmer for a couple of minutes then finish with fresh parsley or chives and a squeeze of lemon if desired.

11. Serve steak bites over a generous spoonful of mashed potatoes. Drizzle with the garlic butter from the pan and garnish with more chives or flaky salt. Enjoy!

Prep Time: 20 minutes

Cook Time: 55 minutes

Servings: 2–3