How to make mashed potatoes for steak?

The key is balance—smooth enough to soak up pan sauce, but sturdy enough to support tender steak. Use starchy potatoes like Yukon Golds or Russets. Boil, mash by hand, and fold in warm milk and butter. Want a bolder flavor? Add garlic, sharp cheddar, or even a spoonful of sour cream.

What is the best cut of steak for mashed potatoes?

You want a cut that’s juicy, richly marbled, and pan-sears like a dream. Ribeye is my top pick for flavor, but filet mignon is the tender queen. New York Strip holds its own beautifully. Sirloin’s your friend when you're feeding a crowd on a budget.

What meat goes well with mashed potatoes?

Outside of steak mashed potatoes , I’ve paired mash with braised short ribs, roasted chicken, pork chops, and even salmon. The creamy texture of potatoes is a blank canvas—it welcomes bold, slow-cooked meats just as well as quick-seared ones.

Where did steak and mashed potatoes come from?

This classic duo traces its roots to Western cuisine—particularly American and British home kitchens where hearty, simple meals were a way of life. Over time, it became a staple comfort meal: filling, flavorful, and tied to family traditions across generations.

Steak Mashed Potatoes 2025 – 3 Must-Know Tips

Name: Steak Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Ribeye, New York Strip, Filet Mignon, or Sirloin steak (about 1.5 lbs total); Salt and pepper; 1/2 cup beef broth; 1 tbsp Dijon mustard; 1 tbsp steak sauce; 1 tsp Worcestershire sauce; 1 splash Champagne or red wine vinegar; 1 tbsp butter; 5–6 Yukon Gold potatoes, peeled; 1/2 cup whole milk, warm; 4 tbsp unsalted butter; 1/2 cup sharp cheddar or parmesan (optional); Salt to taste; 1 head broccoli (optional, for serving)

Description

A hearty, humble dish of steak and creamy mashed potatoes that brings the comfort of home to any table. Inspired by Southern roots and timeless tradition.

Ingredients

Scale

Ribeye, New York Strip, Filet Mignon, or Sirloin steak (about 1.5 lbs total)
Salt and pepper
1/2 cup beef broth
1 tbsp Dijon mustard
1 tbsp steak sauce
1 tsp Worcestershire sauce
1 splash Champagne or red wine vinegar
1 tbsp butter
5–6 Yukon Gold potatoes, peeled
1/2 cup whole milk, warm
4 tbsp unsalted butter
1/2 cup sharp cheddar or parmesan (optional)
Salt to taste
1 head broccoli (optional, for serving)

Instructions

Season steak with salt and pepper. Sear in hot skillet 3–4 minutes per side until golden and juicy. Remove and rest.
In same pan, add beef broth, mustard, steak sauce, Worcestershire, and vinegar. Simmer 8–10 minutes. Finish with butter.
Boil potatoes in salted water 20–25 minutes until tender. Drain and mash by hand.
Fold in butter, warm milk, and cheese (if using). Season with salt and let rest covered.
Optional: Toss broccoli florets with olive oil, salt, pepper, and roast at 425°F for 15–18 minutes.
Plate mashed potatoes, top with steak slices, drizzle sauce, and serve with vegetables if desired.

Notes

For extra flair, drizzle steak sauce over vegetables too. Mashed potatoes can also be enriched with roasted garlic or a spoonful of sour cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 2g
Sodium: 420mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 3g
Protein: 40g
Cholesterol: 115mg

Keywords: steak, mashed potatoes, comfort food, cast iron, southern